Easter Ham Pie


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Spinach, cheeses and fresh basil make this the perfect pie for your Easter table.

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  • 2 9" pastry crusts
  • 8 oz. thin sliced ham
  • 5 oz. frozen spinach, thawed
  • 3 eggs at room temperature
  • 2 C. shredded Mozzarella cheese
  • 15 oz. Ricotta cheese
  • 1 small red bell pepper, thinly sliced
  • 1 Tbs. olive oil
  • 1 Tbs. chopped basil leaves
  • Lemon pepper to taste

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Preheat oven to 350 degrees. Line pie pan with 1 crust. Sauté peppers and ham in olive oil for 3 minutes and season with pepper. Whisk 2 eggs and ricotta in large bowl. Spread mixture into pie crust. On paper towels, pat spinach dry - then scatter on top of mixture. Sprinkle peppers and ham over spinach and top with mozzarella then basil leaves. Cover with second pie crust and trim edges. Cut vents in top of crust and brush top with 1 beaten egg. Bake 50-60 minutes, or until golden brown. Let set about 15 minutes before serving.

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