"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, November 20, 2010

Holiday Lamb Pie

# Servings: 6

1 box (15 ounces) refrigerated pie crust (2 crusts)
1 small onion, chopped
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 pounds cubed cooked American lamb shoulder, cut into 1-inch cubes
1/3 cup ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
1 cup part-skim ricotta cheese
1 egg
1 teaspoon Italian seasoning
1 egg, beaten with 1 tablespoon water

Preheat oven to 375ºF.

Remove pie crusts from box, following package directions. Unfold crust; sprinkle with 1 teaspoon flour. Place floured side down on 9-inch pie plate.

In small skillet, melt butter and cook onion for 4 minutes. Stir in spinach and cook 2 minutes. Cool. Spread spinach mixture on pie crust.

In large bowl, stir together lamb, ketchup, salt, pepper and thyme. Spoon lamb mixture over spinach. In small bowl, stir together ricotta cheese, egg and allspice; spread over lamb. Brush pastry edge with egg wash. Top with remaining pie crust. Crimp together edges of dough to seal. Brush with egg and water wash. Make slits in top.

Bake for 30 to 35 minutes or until lightly browned.

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