Lattice-Top Spinach Pie



  • 2 1/2 to 3 cups flour
  • 1/4 cup Parmesan cheese
  • 1 package yeast
  • 3/4 tsp. salt
  • 3/4 cup + 2 Tbsp. very warm water
  • 1 Tbsp. olive or vegetable oil


  • 1 package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup crumbled feta cheese
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  • 1 cup shredded mozzarella cheese
  • 2/3 cup diced fully cooked lean ham
  • 1 egg, lightly beaten
  • 1 clove garlic, finely chopped


To make crust: In large bowl, combine 1 cup flour, Parmesan cheese, undissolved yeast, and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Kneads on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes.

To make filling: In medium bowl, combine all ingredients; set aside. Preheat oven to 450 degrees F.

To shape: Remove 1/3 dough; reserve. Roll remaining dough to form 12 inch circle; press onto bottom and up side of greased round cake or springform pan. Spoon filling into dough. Roll reserved dough to 9 inch circle; cut into 12 strips. Arrange 6 strips lengthwise and 6 strips crosswise on filling, using longer strips toward center. Using tines of fork, press ends of strips to seal to bottom dough.


Place pie in oven; immediately reduce heat to 375 degrees F. Bake 45-50 minutes or until crust is golden brown. Remove from oven; cool on wire rack 10 minutes. Cut into 6 wedges to serve.

By Robin from Washington, IA

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