Strata-Various Pie
Submitted by Mimi52
Layers of sliced ham, melted cheese, and garlicky spinach stacked inside a golden double-crust pie. Think of it as a savory strata tucked into flaky pastry.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
1 hrsPart quiche, part pot pie, all comfort. This savory double-crust pie layers sliced ham, cheese, and sautéed spinach between flaky pastry, bound together with a light egg custard.
The filling gets built in stages: sauté the onion and garlic in butter, wilt the spinach, then stack everything into the bottom crust. A second pie shell goes right on top, brushed with egg wash for that bakery-golden sheen.
It’s sturdy enough to serve warm or at room temperature, making it a solid pick for brunch spreads, picnics, or a no-fuss weeknight dinner.
Kitchen Tips
- Squeeze every drop of moisture from the spinach before layering, or you’ll end up with a soggy bottom crust
- Swap ham for prosciutto or cooked Italian sausage to change up the flavor profile
- Cut slits in the top crust so steam can escape and the pastry stays crisp
Ingredients
Directions
In a large frypan, sauté onion and garlic in butter.
Add spinach, cover and cook until spinach softens.
Drain very well; set aside. Whisk together 3 eggs and 1 egg white.
In one pie shell layer half the meat, cheese, and spinach; cover with half the beaten egg mixture.
Repeat layers.
Invert second pie shell over top; crimp edges.
Brush top with remaining egg yolk mixed with a bit of water; slit surface.
Bake pie on cookie sheet 30 to 35 minutes or until golden.
Serve warm or cool.
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