Spinach Pie served with a saute of mixed peppers
Normally we associate Spinach Pie with the delightful flaky phyllo dough creation of Greece, Spanakopita, which is filled to the brim with hearty cooked spinach, feta cheese, and pine nuts. But this simple Italian version has its own unique ingredients native to this region: fresh spinach, mozzarella cheese, Parmesan cheese, and ricotta cheese. The spinach is cooked in butter and then combined with this mix of Italian cheeses and a pinch of nutmeg. Encased in your favorite pate brisee or savory shortbread dough, this first course dish is beautiful when plated with a mix of sautéed peppers, or would work very well as a vegetarian lunch or dinner dish. For a twist on the classic, try adding golden raisins, pine nuts, or cubed ham to the filling.
(To view the recipe, click on the blue title of the blog post above*)
Spinach Pie
Ingredients:
- (2) 9-inch pie crusts, either pate brisee or savory shortbread
- 2 lbs. spinach leaves, washed and chopped
- 2 Tablespoons unsalted butter
- 8 oz. ricotta cheese
- 8 oz. fresh mozzarella cheese, small cubes
- 1 cup of grated Parmesan or Pecorino cheese
- 2 whole eggs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pinch of nutmeg
Directions:
- Preheat the oven to 350 degrees. Roll your crust out into the (2) 9-inch shells. Perforate each crust with a fork, and press the bottom crust into the pie pan. Bake for 13-15 minutes or until lightly browned.
- For the filling: Boil the spinach leaves in a pot of water until tender. Drain the cooked spinach and in a large saute pan, cook with the butter for 2 minutes.
- In a large mixing bowl, combine the spinach with the remaining ingredients with a spatula. Spread the spinach mixture onto the cooked bottom crust. Top with the second perforated crust, and bake for 20 minutes, or until the top crust is golden brown and flaky.
Tagged: cooking school, culinary school, externship, Italy, Mami Camilla, pate brisee, savory shortbread, Sorrento, spinach, spinach pie, vegetarian
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