Easter Pie

Name: Easter Pie
Yield: makes one 9-inch square pie
Ingredients: All-purpose flour, for dusting; Easter Pie Dough (recipe follows); 1 tablespoon extra-virgin olive oil; 1 1/2 pounds fresh spinach, trimmed; 3 1/4 cups whole-milk ricotta cheese; 1/2 cup grated Parmesan cheese (1 1/2 ounces); 1/2 cup grated mozzarella cheese (1 1/2 ounces); 1/2 pound thinly sliced prosciutto, chopped; 1 large whole egg, plus 2 large egg yolks; 1/4 teaspoon salt; 1/8 teaspoon freshly grated nutmeg; 1 tablespoon heavy cream; 4 1/2 cups all-purpose flour, plus more for dusting; 1/2 cup finely grated Parmesan cheese (1 1/2 ounces); 1 teaspoon coarse salt; 3/4 teaspoon freshly ground pepper; 1 1/2 sticks (3/4 cup) unsalted butter, cold, cut into pieces; 3/4 cup vegetable shortening, cold, cut into small pieces; 1/2 to 3/4 cup ice water; (makes enough for one 9-inch lattice-topped square pie)

January 24, 2012

This savory Italian pastry is traditionally served on Easter Sunday, but it is delicious any time of year. If you want to drain the ricotta, place it in a sieve lined with cheesecloth for about an hour; discard the liquid before proceeding.

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