Over-Stuffed Spinach & Ham Pie

Prep Time
Cook Time
1h 25m
Ready In

"There's a lot of spinach filling hence the name over-stuffed, instead of the pie plate using a double crust, the filling can be baked alone in a 8x8 baking pan topped with a sprinkle of Parmesan chees then grated mozzarella cheese"

Original recipe yields 6 servings


  • Serving Size: 1 (186.9 g)
  • Calories 251.9
  • Total Fat - 16.2 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 133.2 mg
  • Sodium - 505.2 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 2 g
  • Sugars - 2.8 g
  • Protein - 19 g
  • Calcium - 476.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350°F. Squeeze spinach dry in clean tea towel; set aside (these must be NO mositure left in the spinach).

Step 2

In a skillet heat oil over medium heat; add onions, cook stirring for 3 to 4 minutes or until translucent but not brown. Add garlic, cook 1 minute. Stir in spinach; cook for 1 minute to heat through. Set aside.

Step 3

In large bowl, lightly beat 2 (two) of the eggs. Stir in ricotta, Parmigiano. Stir in spinach mixture and ham. Season to your taste with salt and pepper.

Step 4

Place bottom crust into a deep-dish 9-inch or 10-inch metal pie plate. Spread spinach mixture into pie plate. Top with remaining pie pastry. Trim top crust to overlap bottom pie crust by 1/4-inch or a little more. Fold top crust under bottom crust. Crimp edges together with your fingers. Using sharp knife, cut a few small vents in top of pie. Beat remaining egg with a few drops of water; brush over pie.

Step 5

Place the pie onto a baking sheet. Bake in centre of oven for 1 hour to 75 minutes or until crust is golden brown.

Tips & Variations

No special items needed.



We loved this savory pie! I used panchetta instead of the ham mainly because I'm able to buy it already diced, and I don't have to buy a ham. I think it worked very well. I used a premade deep dish pie shell. Made for Billboard tag.

review by:
(17 Jul 2013)

Sue Lau

Very yummy! We made half the recipe as a side dish and made it without the crust. The flavor is very much like a spinach souffle. Thanks for sharing! ~Sue

review by:
(3 Mar 2013)


If you love spinach you will have to give this Over-Stuffed Spinach and Ham Pie a try. Using half the recipe made a mini pie which came out a beautiful golden brown looking like I spent half the day in the kitchen. Delicious! This is special enough to serve company, will make for a great additon to weekend Breakfast/Brunches. I know it will impress my family and friends! Thank you, I enjoyed every bite!

review by:
(29 Jan 2013)