Lattice-Top Spinach Pie
Having an outdoor party or shower this year? Instead of quiche or casserole, try this unique spinach pie recipe. It’s easy to make ahead of time and can be served warm or cold. Sliced into wedges, this delicious treat with its savory, soft crust makes a beautiful presentation. Serve with fruit salad and iced tea.
Makes 1 (9-inch) pie.
2-1/2 to 3 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 envelope FLEISCHMANN’S RapidRise Yeast
3/4 teaspoon salt
3/4 cup plus 2 tablespoons very warm water (120 to 130oF)
1 tablespoon olive or vegetable oil
1 package (10-ounce) frozen chopped spinach, thawed, drained and squeezed dry
1 cup (4 ounces) crumbled feta cheese
1 cup (4 ounces) shredded mozzarella cheese
2/3 cup (4 ounces) diced fully cooked lean ham
1 egg, lightly beaten
1 clove garlic, finely chopped
To make crust: In large bowl, combine 1 cup flour, Parmesan cheese, undissolved yeast and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
To make filling: In medium bowl, combine all ingredients; set aside.
Preheat oven to 450oF.
To shape: Remove 1/3 dough; reserve. Roll remaining dough to form 12-inch circle; press onto bottom and up side of greased 9 x 1-1/2-inch round cake or springform pan. Spoon filling into dough. Roll reserved dough to 9-inch circle; cut into 12 (3/4-inch wide) strips. Arrange 6 strips lengthwise and 6 strips crosswise on filling, using longer strips toward center. Using tines of fork, press ends of strips to seal to bottom dough.
Place pie in oven; immediately reduce heat to 375oF. Bake 45 to 50 minutes or until crust is golden brown. Remove from oven; cool on wire rack 10 minutes. Cut into 6 wedges to serve.
Serving size: 1 slice (1/6 of recipe)
calories 401; total fat 13g; saturated fat 6g;
cholesterol 76mg; sodium 937mg; total carbohydrate 48g; dietary fiber 3g; protein 22g.