LUCINDA'S SPINACH AND HAM PIE
Every Easter, Martha Stewart Living TV food editor Lucinda Scala Quinn prepares a savory Italian pie filled with spinach and ham. To ensure a thin, flaky crust, Linda notes that it is essential to wring out the cooked spinach in cheesecloth before adding it to the rest of the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
- Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
- In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
- On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving.
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tony okorie
[email protected]I'm not a big fan of spinach, but this pie changed my mind. The crust was so flaky and the filling was so creamy and flavorful. I will definitely be making this again.
Waseem Jam
[email protected]This recipe is a must-try for any spinach and ham lover! It's easy to make and the results are incredible. The filling is creamy and flavorful, and the crust is perfectly flaky. I highly recommend it.
John Arikpo
[email protected]I would give this recipe a 5 out of 5 stars. It was easy to make, the flavor was amazing, and my family loved it. I will definitely be making this again.
Orkaaga Peace
[email protected]I would give this recipe a 4 out of 5 stars. It was a little bit of work to make, but it was worth it. The pie was delicious and my family loved it.
G W AMIR HAMZA
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make and the flavor was good, but it wasn't anything special.
Akasha Licinia
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either. I think I would try a different recipe next time.
LEVI MORGAN
[email protected]I'm not sure what went wrong with my pie. I followed the recipe exactly, but it turned out dry and crumbly. Maybe I used the wrong type of flour.
MADIWA MREGGEA
[email protected]This recipe was a disaster! The pie crust was too thick and the filling was bland. I would not recommend this recipe.
Rosemond Fiase (Emefa exquisite)
[email protected]The pie was good, but it wasn't anything special. I think I would try a different recipe next time.
Aliyan sultan
[email protected]This recipe was a little too complicated for me. I think I would try a simpler recipe next time.
Yaasmin Maxamuud
[email protected]I had some leftover spinach and ham, so I decided to try this recipe. I'm so glad I did! The pie was delicious and it was a great way to use up my leftovers.
A real Vampire
[email protected]This pie was a little too salty for my taste. I think I would use less ham next time. Otherwise, it was a good recipe.
Ricky kobie
[email protected]I'm a vegetarian, so I used tofu instead of ham in this recipe. It turned out great! The tofu added a nice protein boost to the pie.
Itx_ Nazik
[email protected]This recipe is a keeper! The pie was absolutely delicious. I followed the recipe exactly and it turned out perfect. I can't wait to make it again.
Sage or robin Dickerson
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best spinach pie he's ever had. I will definitely be making this again for special occasions.
John Roemisch
[email protected]This pie was easy to make and turned out great! I used frozen spinach and it worked just fine. I also added a little bit of garlic to the filling for extra flavor.
Xt Joker
[email protected]I'm not usually a fan of spinach pie, but this recipe changed my mind. The crust was so flaky and the filling was so creamy and flavorful. I will definitely be making this again.
hendrik jansen van vuuren
[email protected]I made this pie for a potluck and it was gone in minutes! Everyone loved it. I especially liked the addition of ham, which gave the pie a nice salty flavor.
Meme Pubge
[email protected]This spinach and ham pie was a hit with my family! The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.