Description
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup cornmeal
- ½ teaspoon salt
- ¾ cup butter, diced
- 2 eggs
- 4 tablespoons cold water
- 1 ½ cups ricotta cheese
- 4 ounces feta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- ¼ cup chopped parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 2 cups shredded mozzarella cheese
- ½ pound ham slices
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- ½ (16 ounce) jar roasted red peppers, drained and patted dry
- 1 egg
Instructions
- Mix flour
- cornmeal
- and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes
- or until firm enough to roll.
- In another bowl
- combine ricotta cheese
- crumbled feta
- Parmesan cheese
- 1 egg
- parsley
- basil
- and oregano until well blended.
- Have an 8 or 9 inch springform pan ready. On a lightly floured surface
- roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
- Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture
- then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer
- and top with the remaining mozzarella. Press down again.
- Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges
- and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg
- and brush over the crust. Cut several small vents in top crust for steam to escape.
- Bake at 375 degrees F (190 degrees C) for 1 hour
- or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.
Servings: 8