Cheesy Pizza Rustica
|Frozen chopped spinach/Broccoli||10 Ounce (1 Package)|
|Slightly beaten eggs||2|
|Ricotta cheese||1 Cup (16 tbs)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Shredded provolone cheese||1⁄2 Cup (8 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs) (Parmesan And Romano)|
|Ground nutmeg||1⁄4 Teaspoon|
|Chopped salami||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Shortening/Lard||2⁄3 Cup (10.67 tbs)|
|Cold water/Milk||7 Tablespoon|
Cook frozen spinach according to package directions; drain well.
Combine eggs, cheeses, nutmeg, and 1/8 teaspoon pepper.
Stir in spinach and salami.
For pastry stir together flour and 1 teaspoon salt.
Cut in shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss gently with fork.
Push to side of bowl; repeat process till all is moistened.
Divide pastry in half.
On lightly floured surface roll each half into a 12-inch circle.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of plate.
Place spinach mixture in pastry-lined plate.
Cut slits in remaining pastry; place atop filling.
Seal and flute edge.
Brush with a little milk.
Bake in 375° oven for 45 to 60 minutes.
Let stand 5 minutes before serving.