Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 10 ounces fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, and baking powder.
2. Add the chilled butter cubes to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the cold water to the bowl and stir until the dough comes together. Knead the dough a few times until it forms a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
6. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
7. Remove the skillet from the heat and let the mixture cool for a few minutes.
8. In a separate mixing bowl, combine the Parmesan cheese, ricotta cheese, and beaten eggs. Add the spinach mixture to the bowl and stir to combine. Season with salt and pepper to taste.
9. Roll out the chilled dough on a floured surface until it is about 1/8-inch thick. Carefully transfer the dough to the pie dish and trim the edges.
10. Pour the spinach mixture into the pie dish and smooth the top with a spatula.
11. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
12. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 315
Fat: 21g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 425mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour for a healthier option.
- Feta cheese can be used in place of ricotta cheese for a tangier flavor.
- Frozen spinach can be used in place of fresh spinach if fresh is not available.
Variations:
- Add cooked bacon or ham to the spinach mixture for a meatier pie.
- Top the pie with sliced tomatoes before baking for a colorful twist.
- Use a mixture of different cheeses, such as mozzarella and cheddar, for a more complex flavor.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overwork the dough when kneading it, as this can make it tough.
- Let the pie cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, sliced tomatoes, or a sprinkle of Parmesan cheese.
Pairings:
This spinach pie pairs well with a light salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the crust is too dry, add a little more water to the dough until it comes together.
- If the filling is too watery, try squeezing out some of the excess liquid from the spinach before adding it to the cheese mixture.
Food safety advice:
Make sure to cook the pie until the filling is set and the crust is golden brown to ensure it is fully cooked.
Food history:
Valtrompia DOP is a type of cheese made in the Lombardy region of Italy. It is a hard cheese with a nutty flavor and is often used in Italian cooking.
Flavor profiles:
This spinach pie has a savory, cheesy flavor with a flaky crust.
Serving suggestions:
Serve this spinach pie as a main dish for lunch or dinner.
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Region: Italian