Gardenia Easter Pie
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
mozzarella cheese
shredded |
*
|
| 1 | can |
ricotta cheese
shredded |
*
|
|
two crust pie pastry
|
* | ||
| 1 | small |
sweet red bell peppers
quartered, sliced |
|
| 8 | ounces |
ham
precooked, smoked, sliced |
|
| 1 | teaspoon |
olive oil
|
|
| 5 | ounces |
spinach
chopped, frozen, thawed |
|
| 12 |
basil
fresh leaves |
*
|
|
| 3 | large |
eggs
|
|
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mozzarella cheese
shredded |
*
|
| 1 | can |
ricotta cheese
shredded |
*
|
| 1 | x |
two crust pie pastry
|
* |
| 1 | small |
sweet red bell peppers
quartered, sliced |
|
| 231.2 | ml/g |
ham
precooked, smoked, sliced |
|
| 5 | ml |
olive oil
|
|
| 144.5 | ml/g |
spinach
chopped, frozen, thawed |
|
| 12 | each |
basil
fresh leaves |
*
|
| 3 | large |
eggs
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Preheat oven to 375℉ (190℃).
Roll out half of dough and line 9 inch buttered pie pan.
Sauté peppers and ham in oil 3 minutes, season with pepper.
Wisk 2 eggs and ricotta in large bowl.
Spread mixture in pastry shell.
Pat spinach dry, sprinkle on top.
Sprinkle sauté mix over spinach and top with mozzarella.
Add basil. Roll out remaining dough and cover pie.
Trim edges.
Cut 4 vents and brush top with beaten egg. Bake 50 to 60 minutes, or until golden brown.
Set 20 minutes and serve.
