Today’s savory recipe: whole wheat rustic pie with spinach and feta.
I really enjoy preparing savory pies because they are very easy to make and can be used for multiple occasions. Their versatility allows us to prepare them for a birthday buffet, an appetizer, or even for dinner, as in this case, having a whole wheat crazy dough with a vegetable and cheese filling. One of my favorite savory pies is the one with ham and provolone or some delicious broccoli muffins, and they are all perfect to take with us for a day trip or to put in the lunch box and enjoy during lunch break.
Today’s rustic pie filling is made with spinach and feta cheese, a typical Greek cheese made from sheep’s milk and matured in brine, which gives it a pronounced saltiness. It has a semi-hard texture but is quite crumbly.
The outer dough is a kind of brisée dough made with whole wheat flour but without butter, but it can be replaced with puff pastry, savory shortcrust or traditional brisée.
Let’s see together, step by step, how to make this recipe. I’ll be waiting for you in the comments to know if you’ve tried it.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 1 pan of 8.5 inches
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 237.55 (Kcal)
- Carbohydrates 18.53 (g) of which sugars 0.79 (g)
- Proteins 11.17 (g)
- Fat 13.04 (g) of which saturated 5.65 (g)of which unsaturated 5.30 (g)
- Fibers 3.35 (g)
- Sodium 597.59 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Whole Wheat Rustic Pie with Spinach and Feta
- 1 3/4 cups whole wheat flour
- 1/2 cup water
- 1 1/2 tbsp olive oil
- 1 g fine salt
- 1 pinch baking soda
- 1 lb oz spinach, cooked, boiled
- 10 1/2 oz feta
- 1 egg
- 1 pinch salt
- 1 pinch pepper
- 2 tsp olive oil
Tools
- 1 Scale
- 1 Pastry Board
- 1 Bowl
- 1 Baking Pan
- 1 Rolling Pin
Let’s Prepare the Whole Wheat Rustic Pie Together
We can knead this faux brisée either on a pastry board or in a mixer. I used my kenwood multione to be even quicker. In the mixer bowl, add the whole wheat flour, salt, and baking soda and mix quickly, then add the olive oil and water, letting it knead until a smooth and homogeneous dough is obtained. Wrap it in cling film and refrigerate for about half an hour.
In the meantime, let’s prepare the filling. In a bowl, place the cooked spinach (you can use fresh boiled or frozen boiled spinach, the important thing is that they are well squeezed, otherwise they will release too much water during cooking). Add the crumbled feta, the egg, a pinch of pepper, and the olive oil, then mix well.
Take the crazy dough and roll it out, with the help of a rolling pin, to a thickness of half a centimeter, then line a previously oiled or buttered baking pan with it using spray release. Trim the excess edges and set aside the leftover dough. Use a fork to prick the bottom of the dough.
Pour the filling onto the whole wheat crazy dough, spread it evenly, and press down slightly to compact. Use the leftover crazy dough to make decorative strips to place on top with the help of a pasta cutter wheel.
Bake the rustic pie in a preheated oven at 350°F for 35/40 minutes until well colored. Remove from the oven and let it cool before enjoying. While waiting, take a picture of your rustic pie and post it on social media tagging me (a curly girl who bakes Instagram and Facebook) and let me know what outer dough you used.
Curly Girl Recommends
You can substitute the spinach in the filling with radicchio or turnip greens. I recommend preparing the crazy dough in advance to let it rest and make it easier to roll out.
