SPINACH & HAM PIE

By brian-2

Ingredients

• 8 T. butter
• 4 oz. cream cheese
• 1/4 cup heavy cream
• 1.5 cups plus 2 T, flour, plus more for dusting
• 1/2 t. salt
• 3 10 oz. bags spinach, stemmed
• 3 T. olive oil
• 3 large eggs
• 1 lb. fresh ricotta
• 1/2 cup finely grated Parmesan or Pecorino Romano
• 1.5 t. coarse salt
• 1/2 t. pepper
• 8 oz. boiled ham, in 1/2 inch cubes

Preparation

Step 1

Pastry: In bowl of processor combine butter & cream cheese. Process until combined. Add cream and pulse to combine. All flour and salt & pulse to form a ball. Turn onto lightly floured surface and knead a few times. Divide dough in half, pat each half into disc, wrap in plastic and refrigerate at least 1 hour.
Preheat oven 350. Place spinach in large pot over medium high heat. Cover, cook stirring once or twice until wilted (5-7 min). Remove from pot & set aside to cool. Squeeze dry, wringing out spinach in cheesecloth and coarsely chop.
Heat skillet over medium high and add oil & cook onion until translucent but not brown. Remove from heat and cool slightly.
In large bowl lightly beat 2 eggs. Add ricotta, Parmesan, salt & pepper. Mix to combine. Stir in spinach, onions & ham.
On lightly floured surface roll out dough to 13 inch circle. transfer to 9 inch pie plate. Spread spinach mixture. Top with remaining pastry Trim top crust to overlap bottom by 1/4 inch. fold top over bottom and crimp. Cut vents. Beat remaining egg with water and brush top crust. Bake ~ 1 hour until golden. Cool 10 min. before cutting.