Shelly's Recipe

MONKS PIE

Category: Quiche and Savory Tarts / Tartlettes

1 pkg (11 oz) pie crust mix, prepared
4 eggs, divided
2 (15 oz) containers ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup grated parmesan cheese
1/4 cup Dijon mustard
1/4 cup chopped onion
1/4 tsp black pepper
2 cups chopped cooked ham

Preheat oven to 375. Shape 2/3 of the pastry into large ball; shape remaining pastry into small ball, pinching off small piece to use for decorating. Place larger ball on floured surface; roll out to 5-inch circle. Place on bottom of 9-inch springform pan; press pastry firmly onto bottom of pan to completely cover bottom of pan and about 1 inch up side of pan. Set aside.

Separate 1 of the eggs; set egg white aside. Place egg yolk, remaining 3 whole eggs, the ricotta cheese, spinach, Parmesan cheese, mustard, onion and pepper in large bowl. Beat with electric mixer on medium speed until well blended. Stir in ham; spoon into crust.

Place small ball of pastry on floured surface; roll into 9-inch circle. Place over filling; press lightly into top edge of pastry around side of pan to seal. Roll out remaining piece of dough; cut out leaf shapes from pastry with sharp knife. Arrange on top of pastry. Cut several slits in top of pie to allow steam to escape. Beat reserved egg white until foamy; brush over pastry. Bake 1 hour or until golden brown. Serve warm. Store leftover pie in refrigerator.