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Spinach Pie � la Calabrese




Source of Recipe


the web


List of Ingredients




Cream cheese dough for 9 inch pie pan in fridge (see below)
1/4 cup olive oil
1 large onion, finely chopped
2 - 3 garlic clove,. minced
1/4 cup pitted Calamata olives, slivered
1/4 cup golden raisins
1/4 teaspoon hot red pepper flakes
Freshly milled black pepper to taste
2 pounds spinach, steamed, chopped, water squeezed out (or 2 10 ounce packages)
1/3 pound shredded mozzarella or provolone (not fresh which is too watery for this recipe)


Recipe



Prepare cream cheese dough and refrigerate.

Heat oil in large saut� pan. Stir in onions and garlic, and saut� over medium heat until onion is translucent.

Stir in olive slivers, raisins, and spices. Add spinach, stir well .Remove from heat and stir in cheese. Set aside.

Roll pie dough, line a 9 inch pan and pour in reserved spinach mixture. Set in refrigerator to chill while rolling out top part of crust. Scrape together remaining dough and reroll. Cut thin strips to make a lattice pattern on top of the pie after it is filled.

Bake in preheated 400�F oven until dough is golden, about 20-30 minutes.

Serves: 6


Cream Cheese Pie Crust

8 ounces cream cheese, softened
1 3/4 cups flour
1/2 cup unsalted butter, softened

At medium speed in food mixer (e.g. Kitchen Aid) mix well softened cream cheese, 1 1/2 cups flour (reserved flour is used for dusting board when rolling dough) and butter. Mix well occasionally scraping down the bowl. Wrap dough into a ball and chill for at least 1 hour or overnight.

On floured surface or pastry board, thinly roll out ball of dough to about one quarter inch thickness and round enough to fit a 8-10" pie pan or tart pan.

Drape dough over rolling pin and place into your pan. Press down gently and mold dough around edges of pan.

Using a sharp paring knife, cut excess dough that hangs over sides. Fill crust with chosen mixture and set in refrigerator to chill while rolling out top part of crust: scrape together remaining dough and reroll. Cut thin strips to make a lattice pattern on top of the pie after it is filled.

Yield: Enough for 9 inch pie crust with lattice.