Tuesday, May 20, 2008

Ham and Spinach Picnic Pie

This is a super recipe to use leftover ham. Once again, I have no idea where this came from but I have made it for ove 25 years. It is a hit for picnics and camping because the pie is in fact best served at room temperature. Pretty to look at with its flakey golden crust and delicious to eat.


  • 2 packages frozen chopped spinach
  • 1 1/2 cups chopped ham
  • 1 whole onion, chopped
  • 1 1/2 cups cooked rice (Calrose not long grain)
  • 1/2 cup swiss cheese, grated
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tsp basil
  • 1/8 tsp nutmeg
  • 3 whole eggs, beaten
  • 2 Tbs butter
  • Butter Pastry (see below)
  • 1 whole egg, beaten with 1 tbsp water

Roll out and line 9 or 10 inch spring form pan with over 1/2 of the butter pastry. Save the scraps as you trim. Chill the remaining pastry, and the pastry lined pan while finishing the pie filling.

Squeeze the liquid from the thawed spinach. Saute briefly in a dry pan to remove most of liquid. Set aside. Saute the ham for a few minutes to render any fat. Set aside with the spinach. Melt the butter in a large skillet and saute the onion until tender. Add the spinach, ham, rice, cheese and spices. Stir and heat through if your rice is leftover cold rice, otherwise just toss together. Remove from heat and stir in the eggs.. Chill the pie mixture. You don't want to add a hot mixture to the cold pie crust as it will melt it and reduce the flaky texture.

Turn the pie filling into the prepared pan. Roll the remaining dough to make a top crust. Flute the edges and re-roll the scraps. Cut into decorative leaf shapes or flower shapes. Brush the crust with the beaten egg and water mixture to make a nice glaze. Attach the decorations and brush again. Cut a few steam vents.

Bake at 400 for 40 minutes. Serve warm or cold.

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 2 Tbs shortening (yes you need to use shortening or lard)
  • 1 whole egg
  • 3 Tbs cold water

Combine flour and salt. Cut in shortening and butter. Make a well in the center. Beat together the egg and water. Add to the well and toss with a fork. Work with fingers until dough forms a ball. Knead on a floured surface 3 to 4 times. Refrigerate in plastic wrap until used.

Great pastry for tarts or savory pies.

Serve with a fresh fruit salad and green salad. Slightly sweet white wine.

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