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1
Line a 9-inch square cake pan with parchment paper, leaving a 1-inch overhang on two sides.
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2
On a lightly floured piece of parchment paper, roll out one piece of dough to a 12-inch square, about 1/8 inch thick.
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3
With a dry pastry brush, sweep off excess flour; fit dough into the prepared pan, pressing into corners.
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4
Prick the bottom of the dough all over with a fork.
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5
Roll out the remaining dough in the same manner and, using a pastry wheel, cut into 1/2-inch-wide strips.
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6
Transfer dough strips (on parchment) to a baking sheet.
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7
Chill pie shell and dough strips until firm, about 30 minutes.
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8
Meanwhile, preheat the oven to 350F.
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9
Line the chilled pie shell with parchment paper, leaving a 1-inch overhang; fill with pie weights or dried beans.
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10
Bake until the edges just begin to turn golden,about 15 minutes; remove parchment and weights.
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11
Return to oven; continue baking until the edges turn light golden brown, 15 to 20 minutes.
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12
Cool completely on a wire rack.
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13
In a medium skillet, heat oil over medium heat; add spinach, and cook until just wilted.
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14
Drain spinach on paper towels, then finely chop (for about 4 cups).
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15
In a medium bowl, combine spinach, ricotta, Parmesan, mozzarella, prosciutto, the whole egg, 1 egg yolk, salt, and nutmeg.
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16
Spread evenly into cooled pie shell.
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17
Weave dough strips on top to form a lattice.
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18
Using kitchen shears, trim dough flush with the top of the pan.
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19
In a small bowl, whisk together the remaining egg yolk and the cream; brush egg wash over the lattice top and the edge of the pie shell.
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20
Bake, rotating pan halfway through, until crust is golden brown, about 45 minutes.
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21
(If edges or top of crust browns too quickly, loosely cover with aluminum foil.)
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22
Cool slightly on a wire rack.
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23
Using parchment paper overhang, gently lift pie out of pan.
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24
Serve warm or at room temperature.
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25
The pie is best eaten the same day it is baked, but it can be kept, covered, in the refrigerator for up to 2 days.
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26
Put flour, cheese, salt, and pepper in the bowl of a food processor; pulse several times to combine.
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27
Add butter and shortening; process until the mixture resembles coarse crumbs, about 10 seconds.With the machine running, pour the ice water through the feed tube in a slow, steady stream until the dough just holds together.
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28
Turn out the dough onto a lightly floured work surface.
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29
Divide the dough in half, and form each piece into a flattened square.
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30
Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.
