LUCINDA'S SPINACH AND HAM PIE
Every Easter, Martha Stewart Living TV food editor Lucinda Scala Quinn prepares a savory Italian pie filled with spinach and ham. To ensure a thin, flaky crust, Linda notes that it is essential to wring out the cooked spinach in cheesecloth before adding it to the rest of the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
- Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
- In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
- On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving.
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Ondela Mazungu
[email protected]I made this pie for a special occasion and it was a showstopper! Everyone raved about it.
Dinesh Tharu
[email protected]This pie was perfect for a quick and easy weeknight meal. My family loved it!
sofia hernandez
[email protected]I'm not sure what I did wrong, but my pie turned out soggy. I'll have to try again.
Akash Chowdhuri
[email protected]This pie was a bit time-consuming to make, but it was worth it! It was so delicious.
Qamar Taji
[email protected]The crust was a bit too thick for my liking, but the filling was delicious.
Salawat Abiodun
[email protected]This pie was a bit bland for my taste. I think I'll add some extra seasoning next time.
Marcos Duran
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
kamal khattak
[email protected]This pie was easy to make and turned out great! I used frozen spinach and it worked perfectly. The crust was flaky and the filling was flavorful.
Leopoldo Chavez
[email protected]I'm not usually a fan of spinach, but this pie was delicious! The ham and cheese helped to offset the bitterness of the spinach, and the crust was perfectly flaky.
Mary Bella
[email protected]This spinach and ham pie was a hit with my family! The flavors were perfectly balanced and the crust was flaky and golden brown. I'll definitely be making this again.