How's your Italian?
When I first saw the picture (with link) of this delightful spinach pie, I honestly was impressed with how much Italian I understood in this recipe - but I wanted to get the pastry right, because I'd never heard of using white wine.... So, yeah, I hit the link for English! You still have to translate grams to cups if you're an awkward American like me, so I used two and a half cups AP flour, 3 oz olive oil, a Tblsp coarse kosher salt, and about 7 oz of wine – to start . Needed just a tad more flour, closer to two and two thirds cup? Extremely easy to work with – I might use this pastry recipe for my next savory something wink Now, I cheated on the filling – remember that Butternut Squash and Spinach stuffing for shells? I'd kept some in the freezer, and how could a little squash not simply IMPROVE any dish? It already had the ricotta, egg, parm, and a touch of spinach – along with some delightful seasonings! So I added another 10 oz. package and a half of frozen chopped spinach (along with adjusting the seasonings to the new volume) – the recipe says to boil it, but I didn't see the point. Just wring it as dry as possible, and when it bakes it will be as done as you could want.
20filling
I'd forgotten to sprinkle the bread crumbs, so I topped the filling instead wink. Here's part of the assembly... The bad news is that the dough is very tender and breaks easily. The good news is that it is VERY forgiving, and patches are easy.
20prep
It seemed to me that the center portion looked a little, well, boring - so since it already resembled a sunflower, I sprinkled that with shelled sunflower seeds!
Sunflower
I'm thinking a batch of sweet and spicy mustard on the side... Not a bad app for Easter dinner with the family – I'm quite pleased!

Posted by Linda :
Friday 18 April 2014 - 22:27:44
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