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Every Easter, Martha Stewart Living TV food editor Lucinda Scala Quinn prepares a savory Italian pie filled with spinach and ham. To ensure a thin, flaky crust, Linda notes that it is essential to wring out the cooked spinach in cheesecloth before adding it to the rest of the filling.

• 8 tablespoons (1 stick) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 1/4 cup heavy cream
• 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
• 1/2 teaspoon coarse salt
• 3 ten-ounce bags spinach, stemmed and well washed, but not dried
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 large eggs
• 1 pound fresh ricotta cheese
• 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 8 ounces boiled ham, cut into 1/4-inch cubes (optional)

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