Make the pastry by stirring together the flour, cornmeal, and salt. Using a pastry blender or your hands, add the butter and cut in until the mixture looks similar to coarse crumbs.

In another bowl, whisk together the egg, vinegar, and 1 tablespoon of ice water. Sprinkle this mixture over the cornmeal mixture. Stir with a fork until the dough begins holding together. Add another tablespoon of cold water, if necessary.

Roll the pastry into a ball and cut into 2 pieces. Flatten into discs and wrap in plastic wrap. Refrigerate for 30 minutes or more.

To make the filling, place the chicken in a large pan. Add 1 teaspoon of salt and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and bring to room temperature. Using 2 forks, shred the chicken.

Place the spinach in a colander and press down on it to remove any excess liquid.

Pour the oil and butter into a large skillet placed over medium high heat. Once the butter is melted, add the spinach, garlic, raisins, nuts, and ham. Cook until liquid evaporates, about 5 minutes, stirring now and then.

Pour the spinach mixture into a large bowl. Add the chicken, eggs, cream, ½ teaspoon salt, and some freshly ground pepper.

Preheat the oven 350 degrees F.

Place 1 pastry disc between two pieces of floured waxed paper and roll into an 11 in. circle. Place it in a 9 in. pie plate.

Pour the filling into the lined pie plate.

Roll the second pastry disc out and place it over the filling. Cut 3 or 4 slits in the top crust.

Bake 45 to 50 minutes, or until the pastry is golden.