Spinach Pie

                                                                                                                                                                                 

This is defiantly a decadent dish, but the rewards are so great, its hard to not find a reason to make this for dinner.  Easily done ahead of time & versatile.   I made this for my Aunt and Cousin and they both loved it. I obliviously did as well. Try it and I bet it quickly becomes a family favorite!

For the crust.

6 TBS cold butter (diced)

2 TBS cold vegetable shortning
4   ounces  cold cream cheese (diced)
1/4 cup heavy cream
1 1/2 cup bread flour
1 1/2 tsp kosher salt

Process the butter, flour, salt & cream cheese in a food processor 
until its like corse wet sand. Add the heavy cream & process just until a 
ball forms. Pour it onto a floured surface, divide in two pieces & wrap 
in plastic wrap. Refrigerate at least an hour or overnight. Roll out each piece to 
1/4 inch thick to fit an 8 x 8 glass baking dish.

For the filling.

16 ounces ricotta cheese
1 cup gruyere cheese grated
2 eggs beaten
2 TBS paresam
8 ounces diced ham
1 1/2 tsp kosher salt
1 tsp ground pepper
1/2 tsp nutmeg
10 ounces frozen spinach defrosted & squeezed of excess liquid
2 TBS olive oil
1 diced onion, sautéed 4-6 minutes until soft. Let it cool slightly.
Mix the filling. Put the first piece of dough into the baking dish. Add 
the filling & put the second piece of Dough over & fold, crimp & tuck 
under. Cut some vents in the top. Refrigerate for 1 hour.

Make an egg wash with 1 egg yolk & 1 tsp of water, brush the top of the 
dough with the egg wash.
Bake in a  350 degree oven for 1 hour and fifteen minutes/to 1 1/2 hours until golden. Then let it sit for at least 30 
minutes before cutting so that the filling has time to set.

* A tip for defrosting your spinach. Do it in the refrigerator over night, DO NOT microwave! It makes a big difference. *