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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll. | 2. In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended. | 3. Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim. | 4. Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again. | 5. Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape. | 6. Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/4	cups		-	-	-	-
cornmeal	3/4	cup		331.23	70.3544	7.4298	3.2848
salt	1/2	teaspoon		-	-	-	-
butter	3/4	cup	diced	1026.0	47.141999999999996	32.058	86.4
egg	2			143.0	0.72	12.56	9.51
water	4	tablespoons		0.0	0.0	0.0	0.0
ricotta cheese	1 1/2	cups		647.28	11.3088	41.8872	48.2856
feta cheese	4	ounces		299.376	4.6381	16.1141	24.1315
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
egg	1			143.0	0.72	12.56	9.51
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856
mozzarella cheese	2	cups	shredded	-	-	-	-
ham	1/2	pound		555.66	0.0	39.5312	42.7972
spinach	1	package	chopped thawed drained	-	-	-	-
red pepper	1/2	jar	roasted drained	-	-	-	-
egg	1			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.