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1
Set a rack in the lowest level of the oven and preheat to 350 degrees.
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2
For the dough, combine the dry ingredients in the bowl of a food processor fitted with the steel blade.
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3
Pulse several times to mix.
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4
Add the butter and pulse again to mix the butter in finely.
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5
Add the eggs and yolks and pulse again, until the mixture forms a ball.
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6
Empty the bowl out onto a floured work surface and carefully remove the blade.
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7
Form the dough into a thick cylinder and keep it cool, but not necessarily in the refrigerator, while preparing the filling.
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8
For the filling, pour 1/2 inch of water into a large pan with a tight-fitting cover and bring to a boil.
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9
Add the spinach, cover, and place over high heat.
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10
Remove the cover and stir occasionally as the spinach wilts and cooks; this will take only a few minutes.
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11
Once all the spinach is cooked and reduced, drain it in a colander and let it cool enough so that you can touch it.
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12
With your hands, wring out any excess water.
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13
Place the spinach on a cutting board and chop it fine with a stainless steel knife.
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14
Set aside.
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15
Melt the butter in a large saute pan over medium heat and add the onions.
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16
Cook until the onions wilt and begin to color, about 5 minutes.
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17
Add the spinach and stir it in thoroughly with a wooden spoon.
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18
Cook to evaporate excess moisture from the spinach, about 1 to 2 minutes, then season with salt, pepper, and just a hint of nutmeg.
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19
Scrape the spinach mixture into a large mixing bowl.
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20
Use a large rubber spatula to stir the ricotta into the spinach mixture.
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21
Stir in the grated cheese.
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22
Taste for seasoning at this point, before adding the eggs.
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23
The mixture should taste slightly oversalted.
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24
Stir in the eggs, 2 at a time, and set the filling aside.
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25
Cut two-thirds of the dough off the cylinder and, with the palm of your hand, flatten it into a thick disk.
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26
Lightly flour the work surface and the dough and roll the dough to a large disk, about 16 inches in diameter.
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27
Fold the dough into quarters and place it in the prepared pan so that the point is in the center of the pan.
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28
Unfold the dough to line the pan, pressing it firmly against the bottom and sides.
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29
With a bench scraper or the back of a knife, trim the dough even with the top of the pan.
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30
Spread a third of the spinach filling in the dough-lined pan.
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31
Arrange about half of the slices of ham on the filling, making an even layer.
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32
Repeat with about half of the slices of cheese.
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33
Spread another third of the filling over the cheese and cover with the remaining ham and cheese.
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34
Finally, spread the remaining spinach filling over the cheese.
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35
Roll the remaining dough to a 12-inch disk and place it on the filling, folding and unfolding it as above.
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36
Use a table knife to detach from the pan the dough from the bottom crust at the top edge of the pan.
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37
Fold over the sides of the bottom crust that extend above the top crust.
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38
Cut 6 vent holes in the top crust with the point of a sharp knife.
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39
Bake the pie until the dough is baked through and deep golden and the filling is set and firm, about 50 to 60 minutes.
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40
Cool in the pan on a rack.
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41
Invert the pie onto a large platter or cutting board and lift off the pan.
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42
Reinvert the pie so that the top crust is uppermost.
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43
VARIATIONS
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44
I have prepared this for large parties when I wasnt sure if everyone would want to eat meat, so I just left out the ham and used a little more cheese on each layer.
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45
There was no drastic change in quality, although the ham offers a nice contrast.
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46
You may use a 9 x 13 x 2-inch pan instead of the 12-inch round pan, or a 12 x 18 x 1-inch half sheet pan.
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47
In the half sheet pan, make only one layer of the sliced ham and cheese between halves of the filling.
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48
This is a convenient size if you want to cut the pie into small squares for hors doeuvres.
