Saturday, August 9, 2014

Sunny Spinach Pie

Sunny Spinach Pie

Ingredients Dough:
17 oz  of flour

1/3 cup of extra virgin olive oil

3/4 cup dry white wine

1 teaspoon salt

Ingredients Filling:
12 oz  of boiled spinach

12 oz ricotta

1 egg

3 oz  of grated Parmesan

Salt and pepper

Bread crumbs

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
Lots of other great appetizers in Tastes & Treasures cookbook.