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Ingredients
- 10 c. all-purpose flour
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1/2 tsp salt Hot water
- 3 lb spinach, escarole or possibly collard greens
- 1 c. freshly grated Parmesan or possibly Asiago cheese Salt and pepper
- 1/4 c. chopped Italian parsley
- 1 lb prescinseua or possibly ricotta cheese
- 2 Tbsp. all-purpose flour
- 2 Tbsp. extra-virgin extra virgin olive oil Extra virgin olive oil Salt and pepper
- 12 x hard-boiled Large eggs
- 1 c. diced ham
Directions
- To make pastry: Mix the flour, extra virgin olive oil, salt and 1 c. of water. Gradually work in sufficient additional water to knead into a soft, smooth dough. Divide the dough into 33 balls. Place on a generously floured cookie sheet and cover with a clean damp, towel to rest 15 min. (Or possibly substitute a full package of phyllo dough, thawed according to package directions and cut as needed.)
- Coat a 10 inch deep-dish pie or possibly pizza pan with vegetable-oil spray or possibly brush with extra virgin olive oil. Roll 17 of the dough balls, one at a time, till paper thin. Try to use as little additional flour as possible while rolling. If you have a pasta machine, pass the dough balls through it to thin. Place the sheets of pastry into the prepared pan, brushing each lightly with extra virgin olive oil. (Keep remaining dough covered with damp towel.)
- Wash the spinach well, strip away any tough ribs and chop well. Cook in just a little water to wilt; drain thoroughly. Stir in 1/2 c. of the Parmesan and the parsley. Add in salt and pepper to taste. Set aside.
- Mix the oil and 2 Tbsp. flour into the ricotta. (If ricotta seems watery, drain first.) Add in salt and pepper to taste. Set aside.
- Spread the spinach mix over the crust; spread the ricotta mix on top.
- Press the halved Large eggs, cut side up, into the ricotta. Arrange the ham between and on top of the Large eggs; press lightly. Sprinkle with remaining Parmesan.
- Preheat oven to 400 degrees. Roll the remaining dough balls paper thin and layer on top of the pie, brushing each with extra virgin olive oil. Flute edges into a rim.
- Cut a few thin vents to allow steam to escape.
- When you're finished, the pie will mound substantially on top, so it is a good idea to place it on a foil-lined cookie sheet to catch any spillover. Place in oven, immediately reduce heat to 350, and bake about 50 min, or possibly till crust is golden brown and filling is bubbly. Allow to cold to lukewarm before serving, or possibly refrigerateand reheat in oven or possibly microwave.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 12 servings | |
| Calories 667 | |
| Calories from Fat 190 | 28% |
| Total Fat 21.37g | 27% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 710mg | 30% |
| Potassium 750mg | 21% |
| Total Carbs 85.98g | 23% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.23g | 1% |
| Protein 31.61g | 51% |
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