200g unsalted butter, chilled diced 2cm
390g plain flour
1 1/2 tablespoons caster sugar
1 1/2 teaspoons salt
1 egg + 1 yolk
70ml ice water
3 tablespoons olive oil
250g medium OR hot fresh Italian sausages, casings removed
120g prosciutto, thinly sliced, cut into 2cm pieces
2 cloves garlic, chopped finely
285g chopped frozen spinach, thawed and excess moisture squeezed out
2 eggs, whisked
300g low fat ricotta
200g mozarella, shredded
1/3 cup parmesan or pecorino, freshly grated
1 cup roughly chopped flat leaf parsley
Freshly cracked black pepper
Bits & Pieces
2 heaped dessert spoons dry bread crumbs
1 egg, whisked for egg wash
To make the pastry, combine the butter, flour, sugar and salt in a food processor and pulse until you have a sandy mixture. Add the egg, yolk and water and pulse until the mixture begins to form a single mass. Tip the crumbly mixture into a large mixing bowl and instead of kneading use a squeezing action to bind the rest of the crumbs together. Form a fat sausage and divide the dough into 2 even pieces. Cut 1/3 chunk out of one and add it to the other, then shape them into disks. Cover both with plastic wrap and rest in the refrigerator for 20 minutes.
To make the filling, heat 1 tablespoon of the olive oil with the Italian sausages in a medium non-stick frypan over a medium heat and brown the meat, breaking up any large chunks as you go. Add the garlic and sauté until fragrant but not coloured. Transfer to a plate to cool completely before using. Heat the remaining olive oil in the same frypan over a medium heat. Add the spinach and cook until all the moisture from the leaves has evaporated. Transfer to a colander and allow to drain. Cool completely then squeeze any excess moisture out.
Combine the eggs, ricotta, mozzarella, parmesan, parsley, pepper, cooled sausage mixture and cooled wilted spinach in a large mixing bowl. Fold gently to combine or mix with clean hands.
Preheat the oven to 200ºC fan forced. Have a 24-26cm springform tin on standby.
Roll each disk out into 3-4mm thick circles. The larger one should be enough to line the bottom and sides of the springform tin but still have about 2cm of overhang. Sprinkle the bottom of the pastry with the breadcrumbs (to soak up any excess moisture), then top up with the prepared filling. Carefully place the smaller circle of pastry on top, then crimp OR fold the edges over to seal the pie. Brush the top lavishly with the egg wash, then using a pairing knife stab a few holes into the lid to allow the steam to escape.
Bake for 10 minutes then reduce the heat to 180ºC and bake for a further 45 minutes or until beautifully golden on top. Allow to rest for 30 minutes before serving.
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