I wasn’t thinking about preparing a spinach pie yesterday. I wasn’t even looking for a spinach pie recipe because I have my favorite one (even if now it will divide the podium with this one ). But when I saw this one, I just HAD to prepare it.
Springtime is in the air, and the simple view of this kind of sunflower made me feel good. Here in Italy the weather isn’t as good as it uses to during this period, and this pie brought fortune as today is a beautiful sunny Springtime fresh day
The best is that it is not only beautiful (it really catches the attention) but it is also soo good, tasteful and inviting. My husband isn’t a fan of salted tarts, but loved this one yesterday for dinner. Ah, and also said: “It’s beautiful!” as he saw it in the kitchen.
I didn’t change a thing in this recipe, I only wet the borders before attaching one to another with a fork to make it easier to attach. The quantities are perfect and I just re-copy it here from the blog Zenzero e Limone because it’s in Italian. The dough has perfect quantities and I was curious because it is made with… wine!
Divide the dough in two and with a rolling pin create 2 circles of about 30 cm/11.8in (I used a ruler ) . Place the first one on a baking paper sheet and sprinkle some breadcrumbs on it. Then add the stuffing as you see below, leaving a free space between the center and the borders.
Cover it with the other dough and wet the borders with your fingers. Attach one to another using a fork. I cut the exceeding dough using a pizza cutter, as you see below.
Put a cup (as I did) or a small bowl covering the central stuffing and punch with a fork around it.
Then, using a sharp knife, cut the borders in 3 cm/1.2in slices and turn them 90° up. Little effort, great effect!
A Beautiful and Sunny Spinach Pie
Sunny Spinach Pie
- for the dough
500 gr of flour
90 ml of extra virgin olive oil
200 ml of warm dry white wine
2 tsp of salt
- for the stuffing
350 gr of boiled spinach
350 gr of ricotta cheese
100 gr of grated Parmigiano Reggiano or Grana cheese
- Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not).
- Cover it with plastic wrap while preparing the stuffing.
- Boil the spinach and squeeze it to eliminate the water.
- Cut it with a sharp knife to facilitate.
- Mix it with the ricotta cheese.
- Add the egg.
- Add the grated cheese, salt and pepper.
- Amalgamate all ingredients.
- Preheat the oven to 180°C/356°F.
- Divide the dough in two.
- Create 2 circles of 30cm/11.8in each using a rolling pin.
- Place the 1st dough circle on baking paper.
- Spread some breadcrumbs on it.
- Place part of the stuffing in the center of the circle and the remaining creating another circle around, as seen on the photos.
- Cover it with the 2nd circle of dough.
- Wet the borders and attach one to another using a fork.
- Place a small bowl over the central stuffing and punch with a fork all around.
- Using a sharp knife cut the borders in 3cm/1.2in slices.
- Turn them upside 90°.
- Bake for 30 minutes in preheated oven at 180°C/356°F.
- Buon appetito!