Savory Easter Pie

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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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