Spinach Pie

In a food processor, blend butter and cream cheese. Add milk and pulse to combine.

Add flour, salt and sugar and pulse until it comes together and forms a ball. Divide dough in half and flatten into 2 discs. Wrap in plastic and chill while you make the pie ingredients.

Saute onion in olive oil until soft. Squeeze moisture from the spinach until it’s almost dry (I use a cheesecloth for this). Beat eggs in large bowl. Add spinach, cheeses, salt and pepper and ham or ham, if you choose. Mix well. Set aside while you roll out the dough.

Roll out the chilled dough, one disc at a time, as you would for a 2-crust pie. This dough handles beautifully! Place one crust in the bottom of a 9-inch pie plate. Pour in the spinach filling. Place top crust on, crimp the edges and cut slits to make vent holes. Make an egg wash with the remaining egg and water and brush on the top crust. Bake 50 – 55 minutes at 350 degrees.