2 tablespoons butter or margarine
2 tablespoons lemon juice
4 ounces ham, chopped
2 ounces Swiss cheese, diced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup shredded Cheddar cheese
1 egg, lightly beaten
1 cup shredded mozzarella cheese
2 cups shredded mozzarella cheese
1 tablespoon Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix butter, lemon juice and ham. Patch in cheese. Place ham in a stock pot with water to cover. Cover the soup pot and simmer over low heat for 5 minutes. Remove ham from the pot, place in a microwave-safe bowl and microwave until chilled.
In a medium mixing bowl, stir spinach and Cheddar cheese into the chicken mixture. Cook on medium high heat until cheese is melted and spinach is wilted. Transfer to the casserole and spoon over the cooked ham and cheese.
Dredge the remaining dough in the egg, mozzarella cheese and casserole mixture. Mix with the remaining spinach and spread over the casserole. I recommend using a high roller to secure everything so it does not slip out.
Bake uncovered in the preheated oven for 40 minutes, or until heated through. In a small mixing bowl, mix shredded mozzarella cheese and Parmesan cheese. Spread atop the casserole.