This pie is full of veggies, bacon and cheese, sealed up in crispy double crust. Yummy!
for the pastry:
- 8 tbsp butter / 1 stick / 112 g
- 4 oz / 113 g cream cheese
- ¼ cup heavy cream
- 1½ cups plus 2 tbsp all-purpose flour
- 1½ tsp coarse salt
for the filling:
- 30 oz / 300 g fresh spinach
- 1 onion
- 8 oz / 225 g bacon
- 1 tbsp extra-virgin olive oil
- 3 large eggs
- 1 lb / 450 g ricotta cheese
- ½ cup grated Parmesan cheese
- Have the pastry ingredients at room temperature. Combine butter and cream cheese in a food processor. Add cream and process until combined. Add flour and salt and process until a dough ball forms. Divide it into 2 pieces, and form into discs. Cover in plastic wrap and refrigerate for at least 30 mins.
- Preheat oven to 350° F / 180° C. Wash spinach and remove stems. Put it in a large pot over medium-high heat and cover. Cook for 4-5 mins, stirring occasionally, until leaves are wilted. Drain in a colander, squeeze dry and chop.
- Finely chop onion, dice bacon. Add olive oil to a skillet over medium heat. Cook onion and bacon for 5 mins, stirring, until the onion is translucent and bacon is golden. Whisk together 2 eggs, ricotta and Parmesan, season with salt and pepper. Stir in spinach, onion, and bacon.
- Roll out one piece of dough on a lightly floured surface, to fit a 9 ” / 23 cm pie plate. Trim the dough edge, leaving ¼ ” / ½ cm hanging over the sides. Spread filling over dough. Roll out the second piece of dough and drape over the spinach. Trim the dough to hang over the bottom crust by ½ ” / 1 cm. Fold the top crust over and inside the bottom. Crimp the dough with your fingers to seal. Cut few vents in the top.
- Beat remaining egg with a bit of water and brush over the pie. Bake for 1 hour or until it is golden brown. Let rest for 15 mins before cutting and serving.
