Combine flour, sugar,
salt and lemon zest. Cut in butter with two knives. Stir in egg yolks
and 3 tablespoons water. Mix just until pastry forms a soft ball. Add
remaining two tablespoons water, one at a time, if dough does not gather
together. Wrap in plastic wrap and set aside in cool place.
Wash spinach and cook
in water remaining on leaves. Set aside in sieve to drain.
Heat olive oil in skillet
and cook onion until translucent.
Put ricotta in large
bowl. Stir in onion and egg. If using spinach, squeeze out water, chop
roughly, and add to ricotta.
Stir in ham, pepperoni,
grated cheese, parsley, salt and pepper. Combine well.
Divide dough into two
equal parts. Roll out first part and line a greased and floured 9 inch
pie pan . Pour in filling.
Roll out remaining dough
and cover pie. Pinch sides with fingers to pull together. Cut several
slit holes in top for steam to escape. Brush with beaten egg and bake
in preheated 450°oven for 10 minutes. Reduce heat to 300°F and
bake until golden, about 30 minutes more.
Serves: 6 - 8
recipe from www.inmamaskitchen.com
main course recipes back to
easter recipes back to appetizers and small bites
will make this a little less custard-like, but is a nice taste with the
saltiness of the ham and the pepperoni