The recipe for the stuffed rustic pie with shortcrust pastry is a classic dish to prepare in advance, perfect when accompanied by a platter of prosciutto, a couple of hard-boiled eggs, and a fresh cheese like primosale. This combination makes it ideal for quickly setting up a family lunch or dinner!
The rustic pie is stuffed with sautéed spinach seasoned with extra virgin olive oil, fresh chili, salt, pepper, and a few slices of melting cheese: I used what I had left in the fridge, which was mozzarella and slices of Edam!
How to vary the rustic pie shortcrust pastry? By opting for a classic crazy dough shell or with whole wheat flour, what do you think? Both are easy and simple preparations that we can make in our kitchens!
And for the filling, how can we enrich the preparation?
Besides spinach, you can add some Swiss chard or maybe even some bitter herbs like chicory if you enjoy a mix of flavors…
For us, the stuffed rustic pie with shortcrust pastry was the main course of our dinner, but you can also serve it as an appetizer by cutting it into more or less regular squares!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I also suggest the recipes of other tasty preparations that are good both as an appetizer and as a main dish including:
SAVORY PIE WITH MORTADELLA
SAVORY ONION AND SPECK TATIN
CRAZY DOUGH
STUFFED RUSTIC PIE WITH SHORTCRUST PASTRY
The ASI Kitchen
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for STUFFED RUSTIC PIE WITH SHORTCRUST PASTRY
- 2 packages shortcrust pastry (or crazy dough)
- 300 g spinach (or Swiss chard or chicory or mix)
- to taste MELTING CHEESES (mozzarella, Edam, Galbanino, scamorza)
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste DRIED HERBS (to taste, chopped)
- to taste dried chili
Tools for STUFFED RUSTIC PIE WITH SHORTCRUST PASTRY
#ADV
- Baking Pans
- Parchment Paper
- Food Wraps
FOR THE PREPARATION OF THE STUFFED RUSTIC PIE WITH SHORTCRUST PASTRY
For the stuffed rustic pie with shortcrust pastry, line a 9-inch round or 8-inch square baking dish with one package of shortcrust pastry.
Boil the chosen greens for a few minutes and then sauté them in a pan with a clove of garlic and a drizzle of oil.
I also added a bit of crushed dried chili and adjusted the salt and pepper.
Place the sautéed and seasoned greens on the shortcrust pastry, leveling the thickness evenly.
Now place the slices or pieces of melting cheese here and there.
Cover the vegetables with the second layer of shortcrust pastry and seal the perimeter, possibly creating a decoration for the stuffed rustic pie with shortcrust pastry.
Now brush the surface with EVO oil and sprinkle with a mixture of herbs, I used parsley and rosemary!
Bake at 356°F for about 40 minutes or depending on your oven’s characteristics.
When golden and crispy, turn off the oven, let it cool slightly, and serve at the table!
Enjoy your stuffed rustic pie with shortcrust pastry!
Annalisa
