Spinach pie with cooked ham

Ingredients for 6 servings:

• 250 g flour
• 150 g butter, cold
• ½ tsp salt
• 3 tbsp water
• Flour, for rolling out
• Fat, for the shape
• 600 g leaf spinach, frozen
• 300 g leek
• 1 bunch parsley, flat
• 200 g ham, cooked
• 1 tbsp oil
• 2 garlic cloves
• Salt
• Pepper, black from the mill
• 4 eggs
• ⅛ liter milk
• 125 g whipped cream
• 150 g cheese, grated Emmental

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Quickly knead the flour, salt, and butter. Gradually add 3 to 5 tablespoons of water until the dough holds together well. Cover and refrigerate while you prepare the filling. Cover and let the spinach thaw. Trim, slit, and wash the leeks, then cut into thin rings. Wash and chop the parsley. Finely dice the ham. Briefly sauté the leeks in oil. Peel and press in the garlic. Add the spinach and thaw completely, stirring constantly. Simmer for a few minutes, until most of the moisture has evaporated. Remove from the heat, stir in the ham and parsley, and season with salt and pepper. Preheat the oven to 225°C. Roll out the dough on a lightly floured surface to about 25 x 40 cm. Line a greased baking dish (about 15 x 30 cm) with the dough, forming a 4 cm high rim. Prick the base several times with a fork. Secure the edges with a strip of aluminum foil to prevent them from slipping. Bake on the middle rack of the oven for about 20 minutes. Whisk the eggs with the milk, cream, and cheese, and season lightly with salt and pepper. Remove the base from the oven and remove the aluminum foil. Spread the spinach and then the egg wash on top, and bake for about another 30 minutes.