Over-Stuffed Spinach & Ham Pie

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.