Ham, Spinach & Cheddar Recipe
Make Ham, Spinach & Cheddar Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Pastry / Assembly
Method
Filling
- 1
Prep spinach
Wash spinach thoroughly and roughly chop. Place in a large microwave-safe bowl and microwave on high for 1–2 minutes until wilted, or sauté (see next step). Let cool slightly, then squeeze out excess moisture using a clean kitchen towel or fine-mesh strainer. You should end up with about 1 to 1.5 cups compressed spinach.
- 2
Cook aromatics
In a large skillet, melt 1 tablespoon unsalted butter over medium heat. Add the diced onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 3
- 4
Make light cheese sauce
With the skillet off heat and slightly cooled, sprinkle 1 tablespoon all-purpose flour over the mixture and stir for 30 seconds to coat. Return skillet to low heat and slowly whisk in 3 tablespoons milk until smooth. Stir in 1 teaspoon Dijon mustard. Cook gently 1–2 minutes until sauce barely thickens. Remove from heat and stir in 1 1/2 cups shredded sharp cheddar, stirring until melted and evenly distributed.
- 5
Season filling
Season the filling with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning as needed. Let the filling cool for 10 minutes so it is warm but not hot before assembling into the pastry.
Pastry / Assembly
- 6
Prepare oven and crust
Preheat the oven to 400°F (200°C). Place one 9-inch pie crust into a 9-inch pie pan, pressing gently to fit. Trim any large overhang to about 1/2 inch.
- 7
Fill pie
Spoon the cooled ham, spinach, and cheddar filling into the prepared pie shell and spread it evenly. If desired, sprinkle a tablespoon of extra shredded cheddar on top for a cheesy crust.
- 8
Top crust and seal
Place the second pie crust over the filling. Trim both crusts to 1/2 inch beyond the rim, fold the top crust under the bottom crust edge and crimp to seal. Cut 3 small slits in the top crust to vent steam. Alternatively, create a lattice top if preferred.
- 9
Egg wash and bake
In a small bowl, beat 1 large egg with 1 teaspoon cold water to make an egg wash. Brush the top crust lightly with egg wash and sprinkle with 1/4 teaspoon coarse or flaky salt. Place the pie on a baking sheet to catch any spills and bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 25–30 minutes, until the crust is golden brown and the filling is set (internal temperature about 165°F / 74°C). If the crust browns too quickly, cover the edges with foil.
- 10
Rest and serve
Remove the pie from the oven and let it rest on a wire rack for 10–15 minutes to set the filling. Slice and serve warm or at room temperature. Leftovers can be refrigerated for up to 3 days.
