Spinach & Cheese Pie
Submitted by pickles
Double-crusted spinach and mozzarella pie in a homemade yeast dough, filled with garlicky greens, black olives, and sweet raisins. Southern Italian comfort baked rustic.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
1 hrsThis spinach and cheese pie is the kind of double-crusted Italian rustic baking that still shows up in southern Italian home kitchens. Sweet raisins and briny black olives join fresh garlicky spinach and melted mozzarella inside a hand-built yeast crust. The sweet-salty-savory balance is what sets this apart from a typical spanakopita.
The two-stage sponge method for the crust is worth following carefully. A small sponge rises first for two hours, building the yeasty depth that straight doughs never quite achieve. Then the sponge gets kneaded into more flour, oil, and salt for a second 90-minute rise. The result is a dough that’s complex, chewy, and strong enough to hold a wet filling without sogging through.
Wilting the spinach first and squeezing it bone-dry is essential. Watery spinach filling turns the bottom crust gummy during baking. Be aggressive with the squeeze, even if it feels like you’re losing volume.
The onion-garlic-olive-raisin base builds real flavor before the spinach goes in. Ten minutes of slow cooking to soften the onions, then two minutes for the olives and raisins to meld, sets up a full-flavored filling that doesn’t rely just on cheese.
Cutting three slits in the top crust is not decorative. It lets steam escape during baking, which is what keeps the top crust from going soggy or blowing up like a balloon.
Pro Tips
- A pizza stone or heavy baking steel under the pan helps the bottom crust crisp properly. Soft-bottomed pies are a common pitfall.
- If the top browns before the filling feels set, cover loosely with foil for the last 10 minutes.
- Let the pie cool 15 minutes before cutting. Hot filling runs all over the plate and slices never hold shape.
- Use fresh spinach, not frozen. Frozen spinach is too waterlogged even after squeezing, and the texture suffers.
Variations
- Swap mozzarella for provolone or a mix of ricotta and mozzarella for a more tangy filling.
- Add pine nuts to the filling for a more Sicilian take, which also complements the raisins.
- Brush the top with beaten egg before baking for a glossy, richly browned crust.
Ingredients
Directions
Filling:
Rinse spinach, shake off excess water.
Transfer to pot.
Cover and cook over low heat, stirring frequently, until just wilted, about 3 minutes.
Rinse with cold water and squeeze dry.
Chop coarsely.
Heat oil in heavy large skillet over low heat.
Add onion and garlic and cook until soft, about 10 minutes.
Mix in olives and raisins and cook two minutes, stirring frequently.
Add spinach, red pepper flakes and pepper.
Stir 5 minutes.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Bring to room temperature before continuing.)
Crust:
Sprinkle yeast over ½ cup warm water in small bowl.
Stir to dissolve.
Arrange 1½ cups flour in mound on work surface and make a well in the center.
Add yeast to well.
Using fork, gradually draw flour from inner edge of well into center until all flour is incorporated.
Knead sponge until smooth and elastic, 8 to 10 minutes.
(Can also be prepared in processor.
Knead 1 minute.)
Lightly flour large bowl and add sponge.
Cover with towel.
Let sponge rise in draft free area until doubled, about two hours.
Arrange remaining 3 cups flour in mound on work surface and make well in center.
Add raised sponge to well and pull to form well in sponge.
Add remaining 1 cup water, 3 tablespoons oil and salt to well in sponge.
Knead mixtures together until smooth and elastic dough forms, 8 to 10 minutes.
(Can also be prepared in processor.
Knead one minute.)
Return to floured bowl.
Cover with towel.
Let dough rise in draft free area until doubled in volume, about 1½ hours.
Mix cheese with 1 tablespoon oil.
Add salt and pepper to taste.
Preheat oven to 400℉ (200℃).
Spread 3 tablespoons oil in bottom of 9 by 13 inch metal baking pan.
Punch dough down.
Cut into 2 pieces, one 1½ times larger than the other.
Roll large piece out on lightly floured surface into 11 by 15 inch rectangle.
Fit dough into prepared pan, covering bottom and sides.
Brush with remaining 2 tablespoons oil.
Spread filling in pan and sprinkle with cheese.
Roll remaining dough out on lightly floured surface into 9 by 13 inch rectangle.
Brush edges with water and place atop filling.
Pinch top and bottom crusts together.
Brush top of pie with water.
Cut three 3 inch slits in top.
Bake until well browned, about 35 minutes.
Cool slightly.
Serve pie warm or at room temperature.
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