Makes 4 to 6 servings.

Pastry
2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter or margarine
3-4 tablespoons water

Filling
1 (10 ounce) bag fresh spinach
2 whole leeks, washed and sliced
1 tablespoon butter
1/2 cup chopped parsley
2 cloves garlic, minced or pressed
1/2 pound (8 ounces) cooked ham, diced
4 eggs
1 cup light cream
2 cups shredded Cheddar cheese
1/2 teaspoon salt and pepper

For the pastry, in a large bowl combine the flour and salt. Cut in the butter until mixture resembles coarse crumbs. Add water and toss until a soft dough is formed. Wrap in plastic wrap and chill.

For the filling, clean and stem the spinach. Stack and slice spinach leaves into 1/2-inch shreds/

In a large saucepan, melt the cutter. Add the spinach and leeks and cook until soft.

add the parsley and garlic; cook, stirring, for 1 minute. Stir in the ham. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Preheat oven to 450 degrees F.

On a lightly floured surface, roll out chilled dough to fit the bottom and 1 inch up the sides of a 13 x 9-inch baking pan. Fit crust into pan. Line crust with foil and fill with pie weights. Pre-bake the pastry for 15 minutes, or until golden. Remove foil and pie weights. Let pastry cool.

Place the spinach mixture in a large bowl. Gently mix in the eggs, cream, salt and pepper. Turn mixture into cooled pastry.

Bake pie at 450 degrees F for 30 minutes or until filling is set.

Let pie cool slightly, then cut into squares. Serve hot.