Mike's Favorite- Pizza Rustica

Farm Journal, March, 1989. Mike Gallo is co-owner and CEO of Joseph Farms

1- 8oz. section Joseph Farms Mozzarella cheese, diced
1- 15 oz.. container Ricotta cheese
1 1/2- cup cooked ham, diced
2/3- cup grated Parmesan cheese
1/4- tsp. salt
1/8- tsp. pepper
1- 10 oz.. package frozen, chopped spinach, thawed
2- large eggs
2 1/3- cups sifted flour
1- tbsp. sugar
1/2- tsp. salt
3/4- cup margarine
3 to 4- tbsp. ice water
4- hard boiled eggs, peeled and sliced

In large bowl, stir together Ricotta, Mozzarella, and Parmesan cheeses, cooked ham, salt, and pepper.

Drain spinach in strainer, pressing out as much liquid as possible.

Separate white from 1 egg and reserve egg yolk. Stir egg white, 1 remaining egg and spinach into cheese mixture.

lnto medium bowl, sift together flour, sugar and 1/2 teaspoon salt. Using pastry blender, cut in margarine until coarse crumbs form.

Mix reserved yolk with 3 tablespoons ice water. Sprinkle yolk mixture and enough remaining ice water over crumb mixture, tossing with fork until dough forms. Press dough firmly into a ball.

On lightly floured surface, roll out two thirds of dough to a 15" square. Carefully fit into bottom and up sides of 8" x 8" x 2" baking dish. Trim pastry to 1" beyond edge of dish.

Gather scraps and roll out with remaining dough to a 12" square.

Spread half of the cheese mixture in bottom of pastry-lined baking dish.

Arrange hard-cooked egg slices over top of cheese layer. Spread with remaining cheese mixture.

Place pastry square on top. Trim pastry to 1" beyond edge of dish. Fold edge of top pastry under edge of bottom pastry to form a ridge. Flute ridge. Cut slits in top crust.

Bake in 375 degree F. oven 50 min. or until crust is golden and filling is bubbly. Cool on rack.

Serve at room temperature or chilled. Refrigerate any leftovers. Makes 8 main-dish servings or 16 appetizer servings.