Easter Ham Pie
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(2) 9" pastry crusts
8 oz. thin sliced ham
5 oz. frozen spinach, thawed
3 eggs (room temp)
2 cups shredded Mozzarella cheese
15 oz. Ricotta cheese
1 small red bell pepper, thinly sliced
1 tablespoon olive oil
1 tablespoon chopped basil leaves
Lemon pepper to taste

Preheat oven to 350F. Line pie pan with 1 crust. Saute peppers and
ham in olive oil for 3 min. 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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