Friday, July 24, 2009

Italian Spinach Pie Recipe

Italian Spinach Pies

In Providence RI, Italian bakeries sell spinach pies. Similar to a spinach calzone. Delicious try this recipe:

Dough

  • 1 3/4 cups warm water
  • !/2 to 1 teaspoon yeast (the longer you are willing let it rise the less yeast you can use. Less yeast and longer rise time yeailds better texture, bigger holes)
  • 1/3 cup olive oil
  • 2 1/2 teaspoons salt
  • 5 cups bread flour

Filling:

  • 1 lb spinach fresh or frozen - NEVER EVER canned!
  • 4 cloves garlic crushed
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup canned slice black olives
  • Crushed red pepper to taste
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • garlic salt

Dough:

In a mixer whisk water a Little flour and yeast together and allow to stand for 3 minutes. Then Whisk in oil, salt and flour. Knead to make dough.

Allow to rest for a few minutes and then form into a ball. Let rise for 4 hours or better over night.

Filling:

If you are using frozen spinach thaw and drain well. If you are using fresh spinach just clean and dry and use it as is, alternatively you can saute is slightly to mak it easier to work with . Put the spinach in a bowl and add the olives, mushrooms, garlic, salt, olive oil and crushed red pepper. Mix lightly with a spoon.

Stretch the dough like for pizza and cut into 4 pieces. Place filling in the center of each piece and roll the dough over like a calzone forming a pocket.

Preheat oven to 425 F. Bake pizza for 15 minutes at 425 F. Reduce heat to 375 F. and continue baking (for a total of 30 to 35 minutes) or until golden brown.

Cool and eat at room temperature.

2 comments:

admin said...

As a native Rhode Islander who's been living in Florida for 9 years, I miss Rhode Island favorites like the Italian Spinach Pie.

I made this last night with NY Pizza dough (the water in FL makes terrible dough). Absolutely authentic! Wonderful flavor, easy. Only suggestion is to use maybe 1/4 teaspoon of salt - I used 3/4 because a full teaspoon seemed like too much and I think it was too salty.

Thanks again for this great recipe!

Unknown said...

I was born in R.I. and my mom's Italian Spinach Pie was the BEST! She never used mushrooms, but would add chopped ham to the spinach mixture. She also brushed the individual "pies" with olive oil, then salt and peppered the tops. So delicious! Making them for Christmas Eve this year.