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Easter Ham Pie
2 (9-inch) pastry crusts
8 ounces thinly sliced ham
5 ounces frozen spinach, thawed
3 eggs (at room temperature)
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 small red bell pepper, thinly sliced
1 tablespoon olive oil
1 tablespoon chopped basil leaves
Lemon pepper to taste
Heat oven to 350 degrees F. Line pie pan with 1 crust.
Sauté peppers and ham in olive oil for 3 minutes, then season with pepper.
Whisk 2 eggs and ricotta in large bowl.
Spread mixture into pie crust.
Pat spinach dry on paper towels, then scatter on top of mixture in pie crust.
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 for about 15 minutes before serving.
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