Do you want to serve a delicious and also impressive savory pie? Then you’ve come to the right place because this rustic spinach pie always amazes when brought to the table and receives much approval when tasted. If you think it’s difficult to prepare, you’re greatly mistaken. Just a few moves and it’s done! And with all the step-by-step photos, you can’t go wrong. Shall we take a look?
Other “special” savory pies that might interest you:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Rustic Spinach Pie
- 4 cups all-purpose flour
- 6 tbsps extra virgin olive oil
- 3/4 cup dry white wine (warm)
- 2 tsp salt
- 10 oz spinach (boiled)
- 10 oz ricotta
- 1 egg (medium)
- 4 oz Grana Padano DOP (or Parmesan – grated)
- breadcrumbs
- salt
- black pepper
- 1 egg yolk
- 2 tbsps milk
Tools
- 1 Bowl
- Food processor or mixer or Thermomix
- Rolling pin
- 2 Small bowls
- Baking sheet or oven rack
- Brush
Preparation of the Rustic Spinach Pie
You can knead the base of the rustic spinach pie by hand or with any mixer. I used the Thermomix.
Place all ingredients in the bowl and mix for 10 sec at speed 3, then knead for 2 min at Dough speed.
Transfer the mixture onto a board and work it by hand until smooth. Wrap it in plastic wrap and set aside (at room temperature) while you prepare the filling.
Chop the boiled and well-drained spinach a bit, place them in a bowl along with the ricotta, and mix carefully.
Then add the egg, 4 oz of grated cheese, a generous pinch of salt, and a good grind of black pepper, and mix all the ingredients well.
Take the dough and divide it into two equal parts.
Then roll out each dough ball with the rolling pin to form 2 round discs about 12 inches in diameter each.
Sprinkle some breadcrumbs on the first disc (it will help absorb moisture from the filling and keep the dough dry), then place the filling as shown in the photo (some in the center of the circle, the rest around the edge) and sprinkle with the remaining grated cheese.
Now cover everything with the second disc of dough and seal the edges of the two discs well by pressing them first with your fingers and then crimping with a fork.
Place an inverted small bowl in the center of the rustic pie and press lightly. Prick all around with a fork.
With a sharp knife, make cuts around the edge around the bowl.
Then turn each slice as shown in the photo.
Put an egg yolk and two tablespoons of milk in a small bowl and beat with a fork until combined. Then brush this mixture over the entire surface of the rustic spinach pie, including the petals. Finally, slide the pie onto the baking sheet or oven rack using the paper as a guide.
Bake the rustic spinach pie in a preheated static oven at 356°F for 30 minutes. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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