This rich, savory pie is an Italian tradition around Easter, but truly makes a delicious brunch dish year round. It can be served warm or at room temperature and is sturdy enough to be eaten with your hands, making it a great addition to a spring picnic!
- Preheat the oven to 375F.
- Rinse the baby spinach and drain, leaving some water on the leaves. Heat a skillet over moderate heat, add the damp spinach, and season with salt and pepper. Cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove from the heat and drain well. Let cool, then squeeze as much moisture from the spinach as possible and chop.
- Beat the eggs in a large bowl. Measure out 1 tablespoon of egg and place in a small bowl; set aside.
- Add the drained ricotta, pecorino, provolone, ham, salami and reserved spinach to the eggs and mix well to combine. Season lightly with salt and pepper.
- Roll out one half of the pastry, if necessary, and lay in the bottom of a 9-inch deep-dish pie plate. Spoon the filling into the pie plate, smoothing the top. Roll out the remaining pastry, if necessary, and cut into strips. Weave the strips over the fillings, then crimp the edges to seal.
- Add 1 tablespoon water to the reserved egg and mix well. Brush the egg wash over the top of the pastry.
- Place the pie plate on a baking sheet (to catch any drips) and place in the oven. Bake until pastry is golden brown and filling is set, about 1 hour.
- Remove from the oven and let cool at least 20 minutes before serving.