“What should I make for dinner?” This usually happens when I know I have made the rounds in recent weeks that seems to cover all the bases. One of my go to recipes when this happens is I like to take any meat I may have leftover and turn it in to a savory meat and spinach pie. This often happens after making a Virginia Ham but you really can use any favorite meat of your choice. This recipe can be easily modified to not only use ham but also ground meat, cooked chicken or sausage instead.
Savory Meat and Spinach Pie
3 tablespoons oil
1 large onion, diced (about 2 1/2 cups)
2 (9-inch) refrigerated, unbaked pie crusts (a 15-ounce package) or freshly made pie crusts
3/4 pound of your favorite ham, diced * You may want to substitute 1 lb of ground meat, cooked chicken or Italian sausage (a mix of sweet & hot sausage is great!)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 cup grated Parmesan ** You may want to add another of your favorite cheeses in place of the Parmesan like mozzarella or cheddar, I usually add 11/2-2 cups of shredded cheese
1 cup ricotta cheese
4 eggs, plus 1 yolk, slightly beaten
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1 egg white, lightly beaten
Preheat oven to 425 degrees F.
Heat oil in large skillet over medium-high heat. Add onion and sauté until translucent and just golden, about 8 minutes. *If you are planning to use fresh ground beef or sausage this would be the time to cook that meat as well. Remove from the heat, transfer to a large bowl, draining off any excess oil and allow to cool while preparing crust.
Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with about 1/2-inch overlap around the edge.
To the onion mixture, add the ham*, spinach, cheeses**, 4 eggs plus 1 yolk, salt, and pepper, and mix well. Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent. Brush with egg white and bake until golden brown, about 40 to 45 minutes. Let stand at least 15 minutes and serve warm or at room temperature.
Serve with a Tossed Green Salad and you have a wonderful meal.