I prepare the tuna and spinach pie with a homemade dough.
Creating a tuna and spinach pie with homemade dough allows you to customize the base to your liking. The easiest and quickest option is homemade shortcrust pastry, which is rustic, flavorful (thanks to EVO oil instead of butter), and very easy to prepare, without requiring long rising times.
You can make it with shortcrust pastry or bread dough, but with my dough, this pie is truly delicious. Few ingredients for a fantastic result, a dry and tasty pie that is also very economical, you need to try it and let me know what you think after you’ve tried it.
Here is the recipe for a homemade and genuine-tasting pie.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tuna and Spinach Pie
- 12.3 oz all-purpose flour
- 0.5 cup extra virgin olive oil
- 0.2 cup milk
- 1 pinch salt
- 10.6 oz spinach (cooked)
- 5.6 oz canned tuna (drained)
- 1 potato
- 2 eggs
- 1 onion (small)
- 2 pinches salt
- as needed extra virgin olive oil
Tools
- 1 Baking pan
Preparation of Tuna and Spinach Pie
To prepare the tuna and spinach pie, first steam the spinach, or let the frozen spinach thaw.
Chop the onion very finely and sauté in a pan with a drizzle of extra virgin olive oil, then add the peeled potato, cut into small pieces, and let cook adding a tablespoon of hot water for 10 minutes.
Once the potato is cooked and soft, add the cooked and well-squeezed spinach after chopping them.Season with salt and pepper and sauté everything, stirring to flavor for 5 minutes, then let cool slightly.
Meanwhile, prepare the pie shell by placing the flour in a bowl, with very little salt, and kneading by adding the milk first and then the olive oil a little at a time.
Knead well and form a smooth and compact ball.
Let rest for 20 minutes, covered with cling wrap.Drain the tuna and add it to the spinach, beat the eggs with a fork and incorporate them into the tuna and spinach filling, adjust salt and pepper.
Preheat the oven to 428°F (220°C), then roll out your dough into a thin sheet a few millimeters thick, lining a mold with the sheet.
Trim the excess and roll out another smaller sheet to cover everything.Fill the sheet with the prepared filling, level it on the surface, and cover with the other sheet, pricking the surface to prevent it from puffing up during cooking.
Bake for 35/40 minutes or until the pie is golden on the surface, remove from the oven, let rest for 5 minutes before serving, and..
ENJOY YOUR MEAL
How to store the tuna and spinach pie
The tuna and spinach pie keeps in the refrigerator for 2 days in an airtight container. You can freeze it, thaw at room temperature, and heat in the oven before eating.
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