Parmesan and Spinach Pie



Piecrust:
2 Store bought pie crust

Parmesan and Spinach Pie:
1 teaspoon unsalted butter
3 tablespoons olive oil
1/4 cup chopped pancetta or bacon
1/2 cup finely chopped yellow onions
1 1/2 teaspoons minced garlic
2 pounds spinach, rinsed, blanched, and finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch grated nutmeg
1 large egg, beaten
1 1/2 cups grated Parmesan
1 tablespoon melted unsalted butter
Aged balsamic vinegar

1. Brush the bottom and sides of a 9-inch springform pan with the butter and set aside. Preheat the oven to 400 degrees F.
2. To make the filling, heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until just crisp, about 2 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes. Remove from the heat. Add the egg and cheese, and mix well. Let cool.
3. Press the dough into the bottom and up the sides of the prepared pan. Fill with the cooled spinach mixture, and top with the smaller round of dough, pressing firmly to seal the filling. With a sharp knife, cut slits into the top crust and brush with the melted butter. Bake until the crust is golden and the filling is set, about 40 minutes.
4. Remove from the oven and let rest for 5 minutes before serving. Serve with aged balsamic vinegar.

Serves six

Emeril Lagasse .