Whether you want to enjoy it as a second course or as a main dish, the savory pie with spinach and provola is one of those dishes that’s hard to resist.
This is a simple, yet very tasty recipe that always wins everyone over with its genuineness and delicious flavor: a crispy puff pastry shell encloses a delicious and stringy filling.
For the base, I prepared the pasta brisée, perfect for wrapping the filling of spinach, sautéed in butter, and provola. You can enrich the filling of this savory pie with diced cooked ham. Alternatively, you can add mozzarella, or make the filling even more substantial with ricotta.
In whichever way you choose to prepare it, this rustic dish is definitely good. And you can serve it both for a family lunch or dinner, and for a gathering with friends. If made in a rectangular shape, you can cut it into squares and serve it as an enticing appetizer.
So, what are you waiting for? Follow the step-by-step illustrated recipe to cook a sensational rustic pie and surprise your guests.
If you like savory pies, I recommend trying these other appetizing recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Pie with Spinach and Provola
- 2 1/2 cups Flour
- 1/2 cup Butter
- 2 pinches Salt
- as needed Water
- 21 oz Spinach, frozen
- 2 tbsp Butter
- 9 oz Provola
- as needed Salt
- as needed Olive oil
Preparation of the Savory Pie with Spinach and Provola
In a bowl, work the flour with the cold butter, cut into pieces. Knead with your fingertips until you obtain a sandy mixture (1). Add the 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 brisée dough in the fridge for half an hour.
Meanwhile, cook the spinach in a little salted water for about 10 minutes. Drain them well and sauté them in a pan with 2 tablespoons of butter and two pinches of salt. Remove from heat and let cool slightly (3).
Roll out 2/3 of the brisée dough into a disc and use it to line a round mold covered with parchment paper. Poke holes in the surface and fill with the spinach and provola cut into cubes (4). With the remaining dough, form a smaller disc. Use it to cover the pie, sealing the edges well with your fingertips and finishing with the tines of a fork. Finally, brush the surface of the savory pie with spinach and provola with a little olive oil (5).
Bake the savory pie in a preheated oven at 390°F for 25-30 minutes, until it is golden brown.
You can enrich the filling of this savory pie by adding diced cooked ham (3.5 oz).
You can replace the provola with mozzarella, or make the filling even more substantial with ricotta.
Notes
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