Whether you want to enjoy it as a main course or as a single dish, the savory pie with spinach and provola is one of those dishes that is hard to resist.
This is a simple but very tasty recipe that always wins everyone over for its authenticity and delicious flavor: a fragrant pastry shell encloses a rich, melty filling.
For the base I prepared shortcrust pastry (pâte brisée), perfect for wrapping the spinach filling, sautéed in a little butter, and provola. You can enrich the filling of this savory pie with diced cooked ham. As an alternative to provola, you can use mozzarella, or make the filling heartier with ricotta.
However you choose to make it, this rustic preparation is definitely delicious. You can serve it for a family lunch or dinner, or for a gathering with friends. If you make it in a rectangular pan, you can cut it into squares and serve it as a tasty appetizer.
So, what are you waiting for? Follow the step-by-step illustrated recipe to make a spectacular rustic pie and surprise your guests.
If you like savory pies, I also recommend trying these other appetizing recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory pie with spinach and provola
- 2 1/2 cups Flour
- 8 1/2 tablespoons Butter
- 2 pinches Salt
- as needed Water
- 21 oz Frozen spinach
- 2 tablespoons Butter
- 9 oz Provola cheese
- to taste Salt
- as needed Olive oil
Preparation of Savory pie with spinach and provola
In a bowl, work the flour with the cold butter, cut into cubes. Mix with the tips of your fingers until you obtain a sandy mixture (1). Add cold water little by little until the mixture is smooth and homogeneous. Form a dough ball (2) and wrap it in plastic wrap. Then place the shortcrust pastry in the fridge for half an hour.
Meanwhile, cook the spinach in a little salted water for about 10 minutes. Drain well and sauté in a pan with 2 tablespoons of butter and two pinches of salt. Remove from the heat and let cool slightly (3).
Roll out 2/3 of the shortcrust pastry into a disc and use it to line a round pan lined with parchment paper. Prick the surface with a fork and fill with the spinach and provola cut into cubes (4). Roll the remaining pastry into a slightly smaller disc. Cover the pie with it, sealing the edges well with your fingertips and finishing with the tines of a fork. Finally, brush the surface of the savory pie with a little olive oil (5).
Bake the savory pie in a preheated oven at 392°F for 25-30 minutes, until nicely golden brown.
You can enrich the filling of this savory pie by adding diced cooked ham (about 3.5 oz).
You can replace the provola with mozzarella, or make the filling even heartier with ricotta.
Notes
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