Ham and Spinach Pot Pie
Cook time: 
Total time: 
Serves: 8 servings
  • Crust
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 6 Tbsp margarine
  • ½ cup solid shortening
  • ½ cup cold water
  • ½ tsp cider vinegar
  • Filling
  • 10 oz frozen spinach, thawed and squeezed dry
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp pepper
  • 1 egg white, slightly beaten
  • ½ lb ham, cubed
  • ½ lb Muenster cheese
  • 1½ Tbsp onion and herb seasoning, divided
  • ½ red pepper, sliced
  1. Crust
  2. In a medium bowl mix flour, salt and Buttermilk Blend.
  3. Gradually blend in margarine, shortening, water and vinegar.
  4. Divide dough in half to make two pie crusts.
  5. Place first crust in pie plate.
  6. Reserve second crust for top of pie.
  7. Brush bottom crust with egg white to seal.
  8. Filling
  9. Preheat oven to 450°F.
  10. In a medium bowl stir together spinach, buttermilk and pepper, set aside.
  11. Begin with a layer of ham, Muenster cheese, one Tbsp onion and herb seasoning, spinach mixture and red pepper slices.
  12. Repeat layers.
  13. Press the remaining pastry over the top.
  14. Make 5 slits in top of this pastry.
  15. Decorate with pastry cut out if desired.
  16. Brush pastry crust with remaining egg white.
  17. Bake for 10 minutes.
  18. Reduce heat to 400°F and bake for an additional 35 to 40 minutes.
  19. Let stand 10 minutes before serving.
Nutrition Information
Calories: 484 Fat: 33g Saturated fat: 11g Trans fat: 3g Carbohydrates: 29g Sugar: 3g Sodium: 885mg Fiber: 2g Protein: 18g Cholesterol: 67mg
Recipe by SacoFoods at http://www.sacofoods.com/ham-and-spinach-pot-pie/