Over-Stuffed Spinach & Ham Pie
Recipe: #6821
October 21, 2012
Categories: Side Dishes, Spinach, Italian, Mediterranean, One-Pot Meal, Brunch, Christmas, Mothers Day, Sunday Dinner, Oven Bake, more
"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 is 6 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
3 Reviews
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