Savory Easter Pie
Ricotta and mozzerella cheeses, garlic, peppers, turkey ham, spinach and basil are encased in a flaky pie crust.
Ingredients
- 2 prepared pie crusts
- 8 ounces cooked smoked turkey ham, sliced in thin strips about 2 inches in length
- 1 red bell pepper core and seeds removed, sliced thin about 2 inches in length
- 1 teaspoon olive or vegetable oil
- 1 15 ounce container ricotta cheese
- 2 large eggs beaten
- 1 teaspoon crushed garlic
- 8 ounces frozen spinach thawed and dried thoroughly
- 2 cups shredded mozzarella cheese
- 2 teaspoons dried basil
- 1 egg beaten for top of crust
Instructions
- Preheat oven to 375 degrees.
- Lightly grease a 9-inch springform pan.
- Press one pie crust into the bottom and up sides of prepared pan.
- In a medium bowl, whisk together the ricotta cheese, eggs, and garlic.
- Evenly spread mixture over the bottom crust.
- Evenly spread the spinach over the ricotta layer.
- In a large fry pan, heat the oil. Add the ham and peppers.
- Heat through, stirring until peppers are tender.
- Remove from heat. Evenly distribute over spinach.
- Sprinkle mozzarella cheese evenly over meat layer.
- Top with remaining pie crust. Roll and crimp edges to seal.
- With a sharp knife, cut four 1-inch slits in top of crust.
- Brush top evenly with remaining beaten egg.
- Place on a foil lined baking sheet.
- Bake on middle rack of oven for 50 minutes, or until top of crust is golden brown.
- Remove from oven and allow to cool for 10 minutes on wire rack.
- Carefully remove sides of springform pan.
- Continue to cool on rack until set, approx. 20 minutes.
- Serve warm.