Savory Pie with Ham and Spinach: Easy and Tasty. Savory pie is one of those dishes that everyone agrees on. Versatile, tasty, and easy to make, it lends itself to infinite variations and ingredient combinations.
Today we offer you a simple and quick version that will conquer your taste buds: a savory pie with ham and spinach, a timeless classic perfect for any occasion.
This recipe is ideal for a quick lunch, a buffet, a picnic, or a casual dinner with friends. The delicate flavor of the cooked ham pairs perfectly with the sweetness of the spinach, creating a tasty and creamy filling wrapped in a crust of crispy puff pastry.
Fun Fact: Did you know that savory pie has ancient origins? It seems that even the ancient Romans prepared savory pies with different fillings, both meat and vegetables. In the Middle Ages, the savory pie became a popular dish throughout Europe, often served at banquets and feasts.
Get ready to discover this delicious recipe and amaze your guests with a simple yet flavorful dish!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
- Energy 321.18 (Kcal)
- Carbohydrates 18.71 (g) of which sugars 1.14 (g)
- Proteins 15.38 (g)
- Fat 19.95 (g) of which saturated 5.07 (g)of which unsaturated 3.23 (g)
- Fibers 1.34 (g)
- Sodium 525.02 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet shortcrust pastry
- 5 oz oz cooked ham
- 7 oz oz spinach
- 1 golden onion (Small)
- 2 eggs
- 3.4 fl oz fl oz cooking cream
- 1.8 oz oz Grana Padano PDO
- 1 drizzle extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Smart Mold Lagostina
Steps
To prepare the filling for our savory pie, let’s start with the spinach.
If using fresh spinach, wash them thoroughly under running water to remove any soil residue. Then, take a large pan and pour a generous drizzle of extra virgin olive oil. Add a whole garlic clove, lightly crushed, and let it brown over low heat for a few minutes until golden and fragrant. At this point, remove the garlic from the pan and add the spinach. Sauté them over high heat for a few minutes until wilted but still bright green.
If using frozen spinach, you can skip the washing step and add them directly to the pan after browning the garlic in the oil. Once cooked, drain the spinach and squeeze them well to remove any excess water. This step is crucial to prevent the pie filling from being too watery.
Once the spinach is cooked and well-squeezed, we can move on to preparing the rest of the filling.
In the same pan where we cooked the spinach, after wiping it with a paper towel to remove any residue, pour another drizzle of extra virgin olive oil and heat it over medium heat. Then add the chopped cooked ham and sauté for a few minutes, stirring occasionally, until lightly browned.
At this point, add the spinach to the ham and gently mix to combine the flavors. Season with salt and add a pinch of freshly ground black pepper.
Continue cooking for a couple of minutes over low heat, stirring occasionally, so that the ham and spinach flavor each other. Turn off the heat and let the filling cool slightly before using it for our savory pie.
In the meantime, in a large bowl, beat the eggs with a fork or a hand whisk until you get a homogeneous and slightly foamy mixture. Add the grated cheese and mix well to incorporate it into the eggs.
At this point, pour the spinach, ham, and cream mixture you prepared earlier into the bowl with the eggs and cheese. Gently mix with a spoon or spatula until all ingredients are well combined and the filling is creamy and homogeneous.
Taste the filling and, if necessary, adjust the salt and pepper to your liking.
Now that the filling is ready, let’s focus on the puff pastry!
Take a round baking pan about 9.5-10.5 inches in diameter, preferably with low edges, and gently unroll the puff pastry into it. If using rectangular puff pastry, cut a circle that fits the size of the pan.
To prevent the pastry from puffing up too much during baking, prick the base with a fork. This will allow the steam to escape and keep the base crispy.
At this point, pour the spinach, ham, and eggs filling into the pan, spreading it evenly over the puff pastry base. Smooth the surface with a spoon or spatula so that the filling is evenly distributed. If you want, you can fold the edges of the puff pastry inward, creating a decorative border.
Before baking, you can brush the surface of the pie with a beaten egg yolk mixed with a drop of milk. This will give the pie a golden and shiny appearance once cooked.
Bake our savory pie in a preheated static oven at 350°F for about 30-35 minutes.
Cooking time may vary slightly depending on the oven, so it’s important to check the pie during baking. The pie will be ready when the surface is golden and the filling is firm and well-cooked.
To check for doneness, you can insert a wooden skewer into the center of the pie: if it comes out dry, the pie is ready. Once baked, remove the savory pie from the oven and let it cool slightly before serving.
Once the savory pie has cooled slightly, we can finally enjoy it!
To serve it best, cut it into slices or squares with a sharp knife. You can serve it directly in the pan or place it on a serving plate.
The savory pie with ham and spinach is excellent both warm and cold, so you can enjoy it at room temperature or slightly reheated.
Accompany it with a fresh seasonal salad or grilled vegetables for a complete and light meal. It is also perfect for a buffet, an aperitif, or a picnic.
Here are the tips, storage suggestions, and variations for your Easy and Tasty Savory Pie with Ham and Spinach
Tips:
For a stronger flavor, you can add Taggiasca olives, desalted capers, or a pinch of chili pepper to the filling. If you want to make the savory pie even more delicious, you can brush the surface with a beaten egg yolk before baking. For a lighter version, you can use shortcrust pastry instead of puff pastry. If using fresh spinach, remember to wash them thoroughly and squeeze them well to remove excess water. For even cooking, spread the filling evenly over the pastry base. Check the pie’s doneness with a skewer: if it comes out dry, the pie is ready.
Storage:
The savory pie keeps in the refrigerator for 2-3 days, covered with plastic wrap. You can also freeze the already baked savory pie, then thaw and reheat it when needed.
Variations:
You can replace the cooked ham with other cold cuts, like prosciutto, speck, or bacon. You can add other vegetables to the filling, such as zucchini, carrots, or potatoes. You can enrich the filling with cheeses, like mozzarella, ricotta, or gorgonzola. You can use different herbs to flavor the filling, such as parsley, chives, or basil. For a more elegant presentation, you can make mini single-serving savory pies.
Wine to pair with the savory pie with ham and spinach:
Here are some wines that pair well with the savory pie with ham and spinach, with a focus on Italian productions:
Prosecco di Valdobbiadene Superiore DOCG (Veneto): A timeless classic, its delicate bubbles and slightly fruity taste pair well with the saltiness of the ham and the sweetness of the spinach.
Choose an Extra Dry to balance the sweet tendency of the pastry.
Vermentino di Sardegna DOC (Sardinia): A fresh and savory white, with notes of white flowers and citrus, that cleanses the palate and balances the richness of the filling.
Orvieto DOC (Umbria): A versatile white, with floral and almond notes, that pairs well with both the ham and spinach.
Lambrusco Grasparossa di Castelvetro DOC (Emilia Romagna): A sparkling red, with hints of red fruits and a slight bitter note, that creates an interesting contrast with the sweetness of the pie.
Cerasuolo d’Abruzzo DOC (Abruzzo): A fresh and fruity rosé, with notes of cherry and raspberry, that pairs well with the savory pie without overshadowing its flavors. In general, for the savory pie with ham and spinach, prefer young, fresh, and not too structured white or rosé wines, so as not to overpower the delicate taste of the dish.
FAQ (Questions and Answers)
What type of pastry can I use for this savory pie?
You can use either puff pastry or shortcrust pastry. The puff pastry will give a crispier and more voluminous result, while the shortcrust will be more crumbly and light. Choose based on your preferences!
Can I use frozen spinach?
Sure! If using frozen spinach, thaw them first and squeeze well to remove excess water.
What kind of cooked ham do you recommend for the savory pie?
For optimal results, I recommend using fresh, quality sliced cooked ham cut with a knife. This type of ham, usually sold at the deli counter, has a more intense flavor and softer texture compared to packaged cooked ham, which often turns out drier and saltier. Additionally, knife-cut slices allow for irregular pieces that, once distributed in the pie, give the filling a more rustic and flavorful texture.
If you can’t find fresh sliced cooked ham, you can also use the packaged kind, preferring thicker slices with a good percentage of lean meat.
Can I add other ingredients to the filling?
Absolutely yes! You can add other ingredients to taste, such as Taggiasca olives, capers, sun-dried tomatoes, pine nuts, raisins, or other types of cheese.
How can I prevent the pastry from getting soggy during baking?
Prick the base of the pastry with a fork before adding the filling. This will allow steam to escape during baking, preventing the pastry from getting soggy.
How long does the savory pie keep in the refrigerator?
The savory pie keeps in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container.
Can I freeze the savory pie?
Yes, you can freeze the already baked savory pie. Thaw it in the refrigerator before consuming and reheat it in the oven for a few minutes.
Can I cook the savory pie in a pan instead of an oven?
Yes, it is possible to cook the savory pie in a pan, but it requires a bit more attention. Use a large non-stick pan with a lid and lightly grease it with oil or butter. Roll out the puff pastry in the pan and prick the bottom with a fork. Pour in the filling and smooth the surface with a spoon. Cover the pan with the lid and cook over low heat for about 20-25 minutes, checking the cooking by lifting the lid from time to time. Halfway through cooking, flip the pie with the help of a plate or spatula to brown it on both sides. The pie will be ready when the pastry is golden and the filling appears firm and well-cooked.
Is this recipe suitable for children?
Yes, the savory pie with ham and spinach is generally suitable for children. Cooked ham is a food that usually appeals to the little ones, and combined with spinach, it creates a tasty and nutritious dish. Just make sure to cut the pie into easy-to-chew pieces for younger children.
