Prosciutto, spinach and egg pie

  • 50 mins cooking
  • Serves 4
  • Print


Prosciutto, spinach and egg pie
  • 250 gram frozen spinach
  • 4 slice (60g) prosciutto
  • 2 (sheets) puff pastry
  • 1 tablespoon dijon mustard
  • 12 eggs


Prosciutto, spinach and egg pie
  • 1
    Thaw spinach, drain well. Squeeze excess liquid from spinach. Chop spinach and prosciutto coarsely.
  • 2
    Preheat oven to 200°C (180°C fan forced). Oil deep 22cm (9-inch) square cake pan, line base and sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 3
    Line base of pan with one pastry sheet, trimming to fit, spread with mustard. Top with prosciutto and spinach. Crack 11 of the eggs, one at a time, into a cup, then carefully slide on top of spinach mixture, season. Top pie with remaining pastry sheet, trimming to fit. Brush pastry with lightly beaten remaining egg.
  • 4
    Bake pie, uncovered, about 40 minutes or until browned lightly. Stand in pan 10 minutes before serving.


With only five ingredients, all purchased easily from a supermarket, this sophisticated version of the classic bacon and egg pie is the perfect fuss-free midweek dinner.

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