Steps

• 1. Prepare the simple dough with olive oil following the recipe.

  ☝ To make this thin savory pie, half a block may suffice. But I still recommend preparing a whole block, so you can decide in the process whether to:

  🔹 make a larger base, or with more layers

  🔹 add strips over the filling (like a tart)

  🔹 cover the filling with a layer of dough to get a closed pie

  🔹 or, simply, use the remaining simple dough to make crackers or breadsticks to serve. Which, I assure you, will be a hit! 😊

  2. While the simple dough rests in the fridge, prepare the filling:

  Wash the spinach and cook it (for about 10 minutes with the lid closed, placing it in a pot after draining, without adding water).

  Sauté the spinach in a pan with a garlic clove and a teaspoon of oil until they have lost excess moisture.

  Let the spinach cool and chop them with a knife.

  Add the quark cheese, egg, and a tablespoon of grated Parmesan to the spinach.

  Mix well and season with a dash of pepper and the grated zest of half a lemon.

  3. Roll out the simple dough into 2 thin sheets (or 3, as you prefer):

  Brush oil on the first sheet, overlap the second sheet, and roll out again with a rolling pin to thin them.

  Place the dough into a low pan (like a pizza pan or tart pan) lined with parchment paper.

  

• 1. Fill:

  Pour the filling over the dough and level it with the back of a spoon.

  

• Fold the edge and cover everything with a sprinkle of Parmesan and breadcrumbs.

  

• 4. Bake the rustic spinach pie:

  In the oven at 350°F for 20-25 minutes.

  

• Serve the rustic spinach pie hot, warm, or cold, it’s excellent in all ways.

  Perfect cut into squares for an aperitif or on buffets, it’s also a complete main dish or a hearty second course. And put it in the lunch basket (at work or outdoors 😉)!

  Enjoy your meal! 😋🤩