Rustic Ham And Spinach Pie Food

HAM AND SPINACH PIE

Steps:

• Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through., In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.

SPINACH AND HAM PIE

Steps:

• To make the pastry, combine the butter and cream cheese in a food processor or standing mixer. Process until combined. Add the cream and process until combined. Add the flour and 1 1/2 teaspoons of the salt and process until just combined and a ball forms. Turn it out onto a floured surface, divide into 2 pieces, and form into discs. Cover in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• Place the spinach in a large pot over medium-high heat. Cover and cook, stirring occasionally, until all the leaves are wilted, 4 to 5 minutes. Remove from the pot and set in a colander to drain until cooled. Squeeze it dry and chop; you should have 2 cups.
• Meanwhile, place the olive oil and onion in a medium-size skillet over medium heat. Cook, stirring, until the onion is translucent, about 4 minutes. Cool slightly.
• In a large bowl, combine the ricotta cheese, Parmesan cheese, 2 of the eggs, 1 1/2 teaspoons of the remaining salt, and the pepper. Stir in the spinach, onion, and ham, if desired.
• On a lightly floured surface, roll out 1 piece of dough to fit a 9-inch pie plate. Trim the dough edge to hang 1/4 inch over the sides. Spread the spinach mixture evenly over dough. Roll out the second piece of dough and drape over the spinach. Trim the dough to hang over the bottom crust by 1/2 inch. Fold the top crust over and inside the bottom.
• Using your fingers, crimp the dough to seal. Cut a few vents in the top. Beat the remaining egg with a little water and brush lightly over the pie. Bake the pie for 1 hour or until it is golden brown. Let rest for 15 minutes before cutting and serving.

CRISPY GREEK-STYLE PIE

Steps:

• Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
• Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
• Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

RUSTIC GREEK PIE

Steps:

• Preheat oven to moderately hot 200oC (400oF).
• Squeeze the excess liquid from the spinach.
• Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
• Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
• Sprinkle with oregano and season well with salt and freshly ground black pepper.
• Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
• Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
• Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
• Cut into four portions and serve with lemon wedges and a green salad.
• Note: If haloumi cheese is not available use all feta instead.

TORTA RUSTICA WITH RICOTTA AND SPINACH

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

LUCINDA'S SPINACH AND HAM PIE

Steps:

• Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
• Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
• In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
• On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving.

SPINACH, HAM, AND CHEESE PIE (PYE OF SEVERAL THINGS)

Steps:

• Make pastry dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until mixture resembles coarse meal, with remainder in small (pea-size) lumps. Drizzle 6 tablespoons ice water over mixture and gently stir with a fork until incorporated.
• Test mixture by gently squeezing a small handful: It should hold together. If not, add more water, 1 tablespoon at a time, stirring after each addition until incorporated. (Do not overwork.)
• Turn dough out onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to distribute fat. Form each portion of dough into a disk. Wrap separately in plastic wrap and chill until firm (1 hour) or up to 1 day.
• Prepare filling while dough chills:
• Squeeze spinach, 1 handful at a time, to extract as much moisture as possible.
• Cook half of ham, overlapping slices, in 1/4 tablespoon butter in a 12-inch heavy skillet over moderate heat, turning, until golden. Transfer to a plate and cook remaining ham in 1/4 tablespoon more butter in same manner.
• Cook onions in remaining 1 1/2 tablespoons butter in same skillet over moderately low heat, stirring, until softened. Add flour and cook, stirring, 2 minutes. Remove from heat, then stir in mustard and cool completely.
• Assemble and bake pie:
• Preheat oven to 400°F.
• Roll out 1 piece chilled dough into a 13-inch round on a lightly floured surface and fit into a 9-inch pie plate. Spread half of onions evenly in pie shell and season with pepper. Scatter half of spinach and then half of carrots on top and season with pepper. Top with half of ham and half of cheese, pressing down to compress layers. Repeat layering with remaining filling ingredients, seasoning with pepper.
• Roll out remaining dough into an 11-inch round on floured surface and place on top of pie. Trim edges of top and bottom crusts, leaving a 1/2-inch overhang, then seal edges and crimp.
• Beat egg and brush some over top crust. Cut several steam vents in center.
• Bake pie on a baking sheet in middle of oven until top is golden and pie is steaming, 50 to 55 minutes. Cool 15 minutes before serving.

EASY CHEESY SPINACH AND HAM QUICHE PIE

Steps:

• Preheat oven to 375 degrees.
• Spray pan with PAM and cook mushrooms, onions and ham until onions are tender.
• Thaw spinach and squeeze out excess water. Add to pan.
• In a large bowl, mix mayo, milk, eggs and cheddar cheese.
• Cool hot mixture slightly and add to bowl with liquids.
• Pour into pie shell and top with parmesan cheese.
• Bake for 45 minutes until set and golden brown. Enjoy!

CHEESY HAM HOCK, SPINACH & RICOTTA LASAGNE

Steps:

• Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.
• Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.
• Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it's starting to brown.

RUSTIC HAM AND SPINACH PIE

Steps:

• Heat oven to 425°F.
• Place pie crust in 9-inch pie plate.
• Crimp edges.
• Bake for 10 minutes or to light brown.
• Meanwhile, in small bowl, combine oil and garlic.
• Remove pie crust from oven; brush with 1 teas. of the oil mixture.
• Place spinach in bottom of crust; top with half the cheese.
• Sprinkle with sun-dried tomatoes.
• Place ham over all; brush with remaining oil mixture.
• Place remaining cheese on top.
• Arrange foil around edges of crust.
• Bake at 425°F for about 20 minutes or until cheese is melted and light brown.