Italian Spinach Pie

Hello dear readers (or the only reader that reads this blog) :D Today I have another simple and cheap recipe for you. It’s great to have meat-less recipes, cause we all know that meat ain’t cheap. Or maybe you’re just trying to cut down on your meat consumption. Let’s get to it, shall we?

Ingredients:

DOUGH

  • ca 500g of flour
  • 235g of water
  • 25g of extra virgin olive oil

FILLING

  • 1kg of spinach (fresh or frozen)
  • 250g of ricotta
  • 80g of parmigian cheese (you can use any kind of cheese, I totally forgot to buy the parmigiano once and used a regular cheese and we didn’t even feel the difference – just don’t tell the Italians)
  • 1 big egg (more if you want to put in whole eggs, read about it under nr.5)
  • salt pepper

BRUSHING

  • 2 tbsp of water
  • 2 tbsp of olive oil

or

  • 1 beaten egg
  1. First you need to make the dough. Pour the water and oil in a bowl and start adding the flour. It might be a little less or a little more than 500 grams. The dough needs to be elastic and not too hard. Wrap it in a plastic wrap and let it sit for an hour in room temperature.
  2. In the meantime cook your spinach.Drain and let cool. If you’re using fresh ones, chop them up a little bit. Heat your oven to 180° C.
  3. In a bowl mix your spinach, egg, cheese, ricotta and add some salt and pepper to your taste.
  4. Now divide your dough in two pieces. Use starch instead of flour, it’s much more efficient on helping your dough not to stick to the surface. Roll it out to a thin layer (mine came to small this time, I promise I’ve done better, I just don’t have any photos – I’ll update it later on). Brush a 26cm oven dish/pan with butter or oil and cover with the dough. Stick it tightly on the sides.
  5. Now pour in your mix, roll out the other piece of dough, cover and brush with the oil-water mix or the egg. If you want to, before closing the pie, make a few holes in the mixture and pour in a whole egg, then sprinkle them with a bit of salt.
  6. Cook for about 40-45 minutes. Serve warm (not hot) or room temperature.

 There you go, I hope you liked this recipe. I often try to get things to as simple as possible, especially when I am trying a new recipe. I will search for the simplest version and then I’ll build from there. It’s a great technique when you’re just learning to cook. As always, if you try it – let me know how it went, did you like it and feel free to share them with me on my twitter.

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