Holiday Lamb Pie

[Chef]

15 ounces refrigerated pie crust (2 crusts - 1 box)
1 small onion, chopped
1 tablespoon olive oil
10 ounces frozen chopped spinach, thawed and squeezed dry
1 1/2 pounds cooked American Lamb shoulder, cut into 1-inch cubes
1/3 cup ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
1 cup part-skim ricotta cheese
1 egg
1 teaspoon Italian seasoning
1 egg beaten with 1 tablespoon water
Servings: 6
1. Remove pie crusts from box following package directions. Unfold crust; sprinkle with 1 teaspoon flour. Place floured side down on 9-inch pie plate.

2. In small skillet, melt butter and cook onion for 4 minutes. Stir in spinach and cook 2 minutes. Cool. Spread spinach mixture on pie crust.

3. 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.

4. Bake at 375ºF for 30 to 35 minutes or until lightly browned.