A Beautiful and Sunny Spinach Pie
Try this A Beautiful and Sunny Spinach Pie recipe, or contribute your own.
Try this A Beautiful and Sunny Spinach Pie recipe, or contribute your own.
- Carbohydrate 20.304273125 g
- Cholesterol 0 mg
- Fat 1.49153875 g
- Fiber 1.32128125 g
- Protein 3.763321875 g
- Saturated Fat 0.33910625 g
- Serving Size 1 1 recipe (52g)
- Sodium 9506.98175 mg
- Sugar 18.982991875 g
- Trans Fat 0.28424375 g
- Calories 111 calories
Step-by-step
- 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.
Why is the pastry soggy underneath the filling? Moisture control dictates success or failure when baking vegetable-stuffed pastry doughs. Spinach retains an enormous volume of water internally, even after boiling. Pressing the cooked greens firmly against a fine-mesh strainer or wringing them inside a clean linen towel extracts this trapped liquid entirely. Neglecting this crucial step releases steam during baking, turning the surrounding crumb dense and waterlogged instead of flaky and uniform.
Working the dough components together requires deliberate handling to develop adequate elasticity without toughening the flour structure. Combining flour, extra virgin olive oil, warm dry white wine, and salt creates a supple matrix. Kneading this mixture until completely uniform guarantees that the pastry holds its shape during the decorative shaping phase. Resting the wrapped dough prevents premature gluten tightening while the filling components are assembled nearby.
Spreading breadcrumbs across the base pastry circle acts as a moisture barrier before the ricotta and spinach mixture goes down. This dry layer absorbs any residual weeping from the cheese or greens during the initial minutes of heat exposure. Arranging the filling precisely into a central mound and an outer ring allows the pastry top to drape naturally over the contours without trapping pockets of air.
Maintaining an oven temperature of 180 degrees Celsius ensures proper heat penetration throughout the layered dough structure. Crimping the moistened borders securely with a fork seals the edges against leaking during the thirty-minute bake time. Slicing the outer rim into distinct segments and turning them ninety degrees exposes internal layers to direct heat, yielding a crisp, golden crust.
