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Delight your family and friends on Easter Sunday by featuring this easy-to-prepare, delicous Savory Easter Pie as the main course for brunch or supper. Ricotta and mozzerella cheeses, garlic, peppers, turkey ham, spinach and basil are encased in a flaky pie crust.
A recent look-see through a basket piled high with recipes I used to use all the time revealed this gem of a dish that brought back fond memories. Seeing my handwriting in the margin saying “This was a hit!” made me smile. I couldn’t help but dust it off and resurrect an old favorite.
INGREDIENTS
- 2 prepared pie crusts
- 8 ounces cooked smoked turkey ham, sliced in thin strips about 2 inches in length
- 1 red bell pepper core and seeds removed, sliced thin about 2 inches in length
- 1 teaspoon olive or vegetable oil
- 1 15 ounce container ricotta cheese
- 2 large eggs beaten
- 1 teaspoon crushed garlic
- 8 ounces frozen spinach thawed and dried thoroughly
- 2 cups shredded mozzarella cheese
- 2 teaspoons dried basil
- 1 egg beaten for top of crust
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