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Ham and Spinach Pie




  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup butter or margarine
  • 3-4 tablespoons water


  • 1 (10 ounce) bag fresh spinach
  • 2 whole leeks, washed and sliced
  • 1 tablespoon butter
  • 1/2 cup chopped parsley
  • 2 cloves garlic, minced or pressed
  • 1/2 pound (8 ounces) cooked ham, diced
  • 4 eggs
  • 1 cup light cream
  • 2 cups shredded Cheddar cheese
  • 1/2 teaspoon salt and pepper
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  1. For the pastry, in a large bowl combine the flour and salt. Cut in the butter until mixture resembles coarse crumbs. Add water and toss until a soft dough is formed. Wrap in plastic wrap and chill.
  2. For the filling, clean and stem the spinach. Stack and slice spinach leaves into 1/2-inch shreds.
  3. In a large saucepan, melt the cutter. Add the spinach and leeks and cook until soft.
  4. add the parsley and garlic; cook, stirring, for 1 minute. Stir in the ham. Cook, stirring occasionally, for 5 minutes. Remove from heat.
  5. Heat oven to 450 degrees F.
  6. On a lightly floured surface, roll out chilled dough to fit the bottom and 1 inch up the sides of a 13 x 9-inch baking pan. Fit crust into pan. Line crust with foil and fill with pie weights.
  7. Pre-bake the pastry for 15 minutes, or until golden.
  8. Remove foil and pie weights. Let pastry cool.
  9. Place the spinach mixture in a large bowl. Gently mix in the eggs, cream, salt and pepper. Turn mixture into cooled pastry.
  10. Bake pie at 450 degrees F for 30 minutes or until filling is set. Let pie cool slightly, then cut into squares.
  11. Serve hot.

Yield: 4 to 6 servings


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