SPINACH AND HAM PIE
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- To make the pastry, combine the butter and cream cheese in a food processor or standing mixer. Process until combined. Add the cream and process until combined. Add the flour and 1 1/2 teaspoons of the salt and process until just combined and a ball forms. Turn it out onto a floured surface, divide into 2 pieces, and form into discs. Cover in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Place the spinach in a large pot over medium-high heat. Cover and cook, stirring occasionally, until all the leaves are wilted, 4 to 5 minutes. Remove from the pot and set in a colander to drain until cooled. Squeeze it dry and chop; you should have 2 cups.
- Meanwhile, place the olive oil and onion in a medium-size skillet over medium heat. Cook, stirring, until the onion is translucent, about 4 minutes. Cool slightly.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, 2 of the eggs, 1 1/2 teaspoons of the remaining salt, and the pepper. Stir in the spinach, onion, and ham, if desired.
- On a lightly floured surface, roll out 1 piece of dough to fit a 9-inch pie plate. Trim the dough edge to hang 1/4 inch over the sides. Spread the spinach mixture evenly over dough. Roll out the second piece of dough and drape over the spinach. Trim the dough to hang over the bottom crust by 1/2 inch. Fold the top crust over and inside the bottom.
- Using your fingers, crimp the dough to seal. Cut a few vents in the top. Beat the remaining egg with a little water and brush lightly over the pie. Bake the pie for 1 hour or until it is golden brown. Let rest for 15 minutes before cutting and serving.
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Oyeneye Adesewa
[email protected]This pie was a bit too oniony for my taste. I'll reduce the amount of onions next time.
Md Sumon Khan nex
[email protected]This pie was a bit too eggy for my taste. I'll reduce the amount of eggs next time.
Mahmoud GESH EL NAMER
[email protected]This pie was a bit too cheesy for my taste. I'll reduce the amount of cheese next time.
Isaiah Hayden
[email protected]This pie was a bit too peppery for my taste. I'll reduce the amount of pepper next time.
Robi Robinah
[email protected]This pie was a bit too salty for my taste. I'll reduce the amount of salt next time.
Moaz Hany
[email protected]The filling was a bit runny. I think I'll cook it for a bit longer next time.
Sorif Miha
[email protected]This pie was a bit too rich for my taste. I think I'll try a different recipe next time.
Peter Burrows
[email protected]I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make spinach and ham pie.
Evanson Wakuthii
[email protected]The crust was nice and flaky. It was the perfect complement to the creamy filling.
Lassana Sidibe
[email protected]This pie was delicious! I especially loved the creamy filling.
Rifat Naz
[email protected]Overall, this was a good recipe. I'll definitely make it again, but I'll make a few changes to suit my taste.
Shahzad chishti
[email protected]The crust was a bit too dense for my liking. I'll try using a different recipe next time.
Cheryel GunnGodHasMyBack
[email protected]This pie was a bit bland for my taste. I think I'll add some extra seasoning next time.
Ashiraf Mwesigwa
[email protected]I've made this pie several times and it's always a crowd-pleaser. The creamy filling and flaky crust are irresistible.
Md munsur ali Md017
[email protected]This recipe was easy to follow and the pie turned out perfectly. I loved the combination of spinach, ham, and cheese.
Hazal Kaya
[email protected]I made this pie for a potluck and it was a huge success! Everyone raved about how tasty it was.
yassir bakhit
[email protected]This spinach and ham pie was a hit with my family! The creamy filling was delicious and the crust was flaky and golden brown. I'll definitely be making this again.