Spinach and Prosciutto Pie

This savoury Italian pastry for Easter pie is delicious on Easter Sunday, or any day of the year. With spinach, prosciutto and three kinds of cheeses, this pie is not only delicious but worthy to present to guests.

Easter Pie Dough:
4½ cups all-purpose flour, unbleached
½ cup Parmesan cheese, finely grated (1½ oz)
1 tsp. coarse sea salt
¾ tsp. black pepper, freshly cracked
1½ sticks (¾ cup) unsalted butter, cold, cut into pieces
¾ cup vegetable shortening, cold, cut into small pieces
½-¾ cup water, ice cold

Filling:
1 Tbsp. extra-virgin olive oil
1½ lbs fresh spinach, trimmed
3¼ cups whole milk ricotta cheese
½ cup (1½ oz) Parmesan cheese, grated
½ cup (1½ oz) mozzarella cheese, grated
½ lb thinly sliced prosciutto, chopped
1 large whole egg
2 large egg yolks
¼ tsp. kosher salt
1/8 tsp. nutmeg, freshly grated
1 Tbsp. heavy cream

Make the Easter Pie Dough:
Put flour, cheese, salt, and pepper, in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture has the consistency of coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a slow, steady stream until the dough just holds together.

Turn out the dough onto a lightly floured work surface. Divide dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.

Roll Out the Dough:
Line a 9" square cake pan with parchment paper, leaving a 1" overhang on two sides.

On a nonstick baking mat or lightly floured piece of parchment paper, roll out one piece of dough to a 14" square, about 1/8" thick.

With a dry pastry brush, sweep off excess flour; fit dough into the prepared pan, pressing into corners. Prick the bottom of the dough all over with a fork.

Roll out the remaining dough in the same manner and, using a pastry wheel, cut into ½" wide strips. Transfer dough strips (on parchment) to a baking sheet. Chill pie shell and dough strips until firm, about 30 minutes.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Blind Bake the Dough:
Line the chilled pie shell with parchment paper, leaving a 1" overhang; fill with pie weights or dried beans.

Bake until the edges just begin to turn golden, about 15 minutes; remove parchment and weights. Return to oven; continue baking until the edges turn light golden brown, 15-20 minutes. Cool completely on a wire rack.

Make the Filling and Assemble:
In a medium skillet, heat oil over medium heat; add spinach and cook until just wilted. Drain spinach on paper towels, then finely chop (for about 4 cups).

In a medium bowl, combine spinach, ricotta, Parmesan, mozzarella, prosciutto, the whole egg, 1 egg yolk, salt, and nutmeg. Spread evenly into cooled pie shell.

Weave dough strips on top to form a lattice. Using kitchen shears, trim dough flush with the top of the pan. In a small bowl, whisk together the remaining egg yolk and the cream; brush egg wash over the lattice top and the edge of the pie shell.

Bake, rotating pan halfway through, until crust is golden brown, about 45 minutes (if edges or top of crust browns too quickly, loosely cover with aluminum foil.) Cool slightly on a wire rack. Using parchment paper overhang, gently lift pie out of pan.

Serve warm or at room temperature. The pie is best eaten the same day it is baked, but it can be kept, covered, in the refrigerator for up to 2 days.

Makes 1 (9") lattice topped square pie.