Holiday Lamb Pie

• From: American Lamb Board

Ingredients

• 1 box pie crust (2 crusts, 15 oz total)

• 1 small onion, chopped

• 1 Tbs olive oil

• 1 10 oz package frozen chopped spinach, defrosted, well drained

• 1 1/2 lbs. cooked lamb, cut into1 inch cubes

• 1/3 cup catsup

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp thyme

• 1 cup part-skim ricotta cheese

• 1 egg

• 1 tsp Italian seasoning

• 1 egg, beaten with 1 Tbs water

This lamb pie will enhance any holiday.

Directions

• Remove pie crusts from box following package directions.
• Unfold crust; sprinkle with 1 teaspoon flour.
• Place floured side down on 9-inch pie plate.
• In small skillet, melt butter and cook onion for 4 minutes.
• Stir in spinach and cook 2 minutes, let cool.
• Spread spinach mixture on pie crust.
• In large bowl, stir together lamb, ketchup, salt, pepper, and thyme.
• Spoon lamb mixture over spinach.
• In small bowl, stir together ricotta cheese, egg, and allspice; spread over lamb.
• Brush pastry edge with egg wash.
• Top with remaining pie crust.
• Crimp together edges of dough to seal.
• Brush with egg and water wash.
• Make slits in top.
• Bake at 375ºF for 30 to 35 minutes or until lightly browned.