Recipe: Padre's Pie (using ricotta and cottage cheese, ham and spinach, 1980's)

PADRE'S PIE

2 (9-inch) pie crusts (unbakd)
4 eggs, divided use
1 (16 ounce) container cottage cheese
1 (15 ounce) container ricotta cheese
2 cups diced cooked ham
3/4 cup grated Parmesan cheese
1/4 cup Dijon Mustard
1 package (10 ounces each) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
1/4 teaspoon ground black pepper

Make pie crust however you prefer-from scratch, refrigerated premade or mix. Shape 2/3 of the pastry in large ball; shape remaining pastry into small ball, pinching off a small piece to use for decoration.

On lighty floured surface, roll larger ball into 15-inch circle. Fold circle into fourths and carefully lift into a 9-inch springform pan; unfold. With fingers, lightly press pastry into bottom and up side of pan; set aside.

Separate 1 egg; set egg white aside.

In large bowl, with electric mixer at mediuim speed, blend remaining eggs, egg yolk, cottage cheese, ricotta cheese, ham, Parmesan cheese, mustard, spinach, onion and pepper. Spoon mixture into prepared crust.

Roll small ball of pastry into 9-inch circle; place over filling, pressing lightly around edge to seal. Roll out remaining piece of dough; cut out 8 leaves and use to decorate pastry top. Slit top of pie to allow team to escape.

Beat reserved egg white lightly; brush over pastry top.

Bake at 375 degrees F for 1 hour. Set on rack to cool.

Refrigerate 4 hours or until cold. Cut into wedges to serve.

From: SueA, 07-19-97
Source: The Pantagraph, Bloomington, Illinois, November 25, 1987