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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have no idea where the recipe came from, my mom's been making it for years. It's a nice recipe to have after Christmas when everyone is tired of leftover turkey and ham; great way to use both of them up. The preparation time is an estimate, but it can't be much longer than that. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed |
1 medium onion, diced |
2 garlic cloves, minced |
1 tablespoon olive oil |
15 ounces ricotta cheese |
1 egg |
2 egg yolks |
4 ounces cooked ham, cubed |
4 ounces cooked turkey, cubed |
1 1/4 cups sliced mushrooms |
3/4 cup parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup fresh parsley, chopped |
1/4 teaspoon nutmeg |
1 teaspoon dried basil |
1 pinch cayenne |
pastry for a double-crust 9-inch pie |
egg wash, for crust (1 yolk mixed with 1 tsp milk) |
Directions:
1. Over medium high heat, saute onion and garlic in olive oil. Add spinach, and cook until there is no more moisture.
2. Mix together Ricotta cheese, egg, and egg yolks.
3. Mix in the spinach mixture.
4. Add ham, turkey, mushrooms, Parmesan, and herbs and spices.
5. Place one pie crust flat on a pizza pan or large baking sheet.
6. Carefully pile the Ricotta mixture in the middle, making sure to leave about 2 inches of crust around the outside.
7. Paint the edge of the crust with some water, the place the second pie crust on top.
8. Seal edges, fold and crimp.
9. Cut steam vents, paint the entire top with the egg wash.
10. Bake at 425 degrees for 10 minutes, then decrease temperature to 400 and bake for an additional 45 minutes.
11. Let rest for a few minutes before serving.
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