The spinach and provola pie is a tasty and savory rustic recipe that is very easy to prepare, perfect as an appetizer, side dish, main course, or a lunch to enjoy on the go. It is a completely gluten-free preparation. In this recipe, eggs are present, but we can also make this delicious pie with just egg whites, as I will explain in the procedure. The spinach and provola pie is the tasty and ideal solution to make children appreciate and consequently eat vegetables.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 18 oz fresh spinach leaves
- 4 medium whole eggs (or 4 egg whites)
- 2 tbsp grated Parmesan cheese
- 2 tbsp grated Pecorino Romano cheese
- to taste fine salt
- 7 oz smoked provola (or aged)
- to taste pepper
- to taste ground turmeric (optional)
Tools
- 1 Baking Pan – 9/10 inches
Steps
Rinse the spinach leaves and let the water drain.
Transfer them to a large pot that can hold them and let them wilt for only 5 minutes, stirring occasionally, over medium heat, without water and without salt. Then transfer them to a bowl.
While the spinach cools down a bit, dice or coarsely grate the fresh or aged provola (using the large holes of a grater).
In a bowl, combine all the cheeses, two pinches of fine salt, ground pepper, turmeric (if desired), and the eggs and lightly beat with a fork.
Pour everything over the spinach, stirring to mix the ingredients evenly.
Pour the mixture into a baking pan already lined with parchment paper and distribute it evenly, leveling it with the back of a fork but without pressing it down.
Preheat the oven to 392°F (200°C).
Bake in the central part of the oven for about 20/25 minutes until golden brown. Turn off the oven, take it out and let it cool slightly before enjoying.
Bon appetit
Extra Idea. The 4 whole eggs can be replaced with the same number of egg whites, lightly beaten with a fork, making it suitable for those intolerant to yolks or useful for using up leftover egg whites.
We can make the spinach and provola pie even richer and more delicious by cooking the spinach mixture inside a shell of savory shortcrust pastry, puff pastry, or brisée, perfect for a buffet or picnic.
