|Frozen chopped spinach||40 Ounce (4 Packages Of 10 Ounce Each)|
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Lard||1⁄2 Cup (8 tbs)|
|Water||2 1⁄2 Tablespoon|
|Prosciutto slices||6 , cut in squares (Thin)|
|Mornay sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Shredded parmesan cheese||3⁄4 Cup (12 tbs), shredded|
Cook spinach according to package directions.
Drain; press out excess moisture.
Sift flour and salt together.
Cut in lard with pastry blender until pieces are the size of small peas.
Gradually sprinkle water over mixture, mixing lightly with fork.
Form into a ball.
Roll out on floured surface and fit into a 10x 1 1/2 inch pie plate.
Heat the butter in a skillet.
Add prosciutto and heat 1 to 2 minutes.
Evenly spread one half of the spinach in pastry shell.
Top with prosciutto and butter.
Spoon remaining spinach over prosciutto.
Spread Mornay Sauce over spinach.
Sprinkle with cheese.
Bake at 350°F about 35 to 40 minutes, or until top is golden brown.