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servings:

For a delicious vegetarian version of this pie, simply omit the ham. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.

• 8 tablespoons unsalted butter (1 stick), at room temperature
• 4 ounces cream cheese, at room temperature
• 1/4 cup heavy cream
• 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
• 3 teaspoons coarse salt
• 3 (10-ounce) packages fresh spinach, stemmed and washed well, with water still clinging to the leaves
• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 1 pound fresh ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 3 large eggs, lightly beaten (1 reserved for egg wash)
• 1/2 teaspoon freshly ground black pepper
• 8 ounces best-quality ham, cut in 1/4-inch cubes (optional)

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