Easter Ham Pie
(2) 9" pastry crusts
8 oz. thin sliced ham
5 oz. frozen spinach, thawed
3 eggs (room temp)
2 cups shredded Mozzarella cheese
15 oz. Ricotta cheese
1 small red bell pepper, thinly sliced
1 tablespoon olive oil
1 tablespoon chopped basil leaves
Lemon pepper to taste
Preheat oven to 350F. Line pie pan with 1 crust. Saute peppers and ham in
olive oil for 3 min. and season with pepper. Whisk 2 eggs and ricotta in
large bowl. Spread mixture into pie crust. On paper towels, pat spinach dry
− then scatter on top of mixture. Sprinkle peppers and ham over spinach and
top with mozzarella then basil leaves. Cover with second pie crust and trim
edges. Cut vents in top of crust and brush top with 1 beaten egg. Bake 50−60
minutes, or until golden brown. Let set about 15 minutes before serving.