Saturday, August 9, 2014
17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt
12 oz of boiled spinach
12 oz ricotta
3 oz of grated Parmesan
Salt and pepper
1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta. Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See photos below for reference.
8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.
10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.
Use your fork to press lightly.
12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.
13-Twist each slice and continue until each slice is twisted.
14-Bake the spinach pie at 180°C for 30 minutes or until golden
Wonderful presentation for company. from blog.giallozafferano.it
Lots of other great appetizers in Tastes & Treasures cookbook.