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1
Preheat oven to 375F.
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2
Shape 2/3 of the pastry into large ball; shape remaining pastry into small ball, pinching off small piece to use for decorating.
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3
Place larger ball on floured surface; roll out to 5-inch circle.
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4
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.
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5
Set aside.
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6
Separate 1 of the eggs; set egg white aside.
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7
Place egg yolk, remaining 3 whole eggs, the ricotta cheese, spinach, Parmesan cheese, mustard, onion and pepper in large bowl.
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8
Beat with electric mixer on medium speed until well blended.
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9
Stir in ham; spoon into crust.
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10
Place small ball of pastry on floured surface; roll into 9-inch circle.
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11
Place over filling; press lightly into top edge of pastry around side of pan to seal.
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12
Roll out remaining piece of dough; cut out leaf shapes from pastry with sharp knife.
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13
Arrange on top of pastry.
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14
Cut several slits in top of pie to allow steam to escape.
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15
Beat reserved egg white until foamy; brush over pastry.
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16
Bake 1 hour or until golden brown.
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17
Serve warm.
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18
Store leftover pie in refrigerator.
