Spinach pie

Ingredients

• 100 g cold butter
• 200 g flour (“00” type)
• 50 g cold water
• sutsu salt
• pepper to taste
• 550 g spinach
• 30 g fresh green onions (about 2 pcs)
• olive oil
• 3 eggs
• 200 g fresh cream
• 80 g Caciocavallo cheese or 120 g Gorgonzola cheese (for a stronger flavour)
• thyme to taste

Guidance

1. In a bowl, mix the flour and the chopped cold butter, shaking between your fingers, until the mixture becomes crumbly. Add the salt and pepper and mix until smooth.
2. Add the cold water a little at a time, stirring until the dough is smooth. Shape the dough into a ball, knead it into a dough film and put it in the fridge to set for about 1 hour.
3. In the meantime, chop the green onion and fry over low heat in olive oil for a few minutes.
4. Add the washed spinach leaves and heat for a few minutes under the lid until the spinach is wilted. Season to taste with salt and pepper and leave to cool.
5. Take the dough out of the fridge and roll out on a floured board to about 1 mm thickness. Line a 22 cm diameter buttered pie tin with the dough, cutting off any strips of dough that extend over the edge.
6. For the filling, mix the eggs and cream with a fork. Add the cheese cubes and mix.
7. Layer half of the cooled spinach leaves on the bottom of the dough, pour the egg mixture on top and add the cheese cubes.
8. Top with the remaining spinach leaves and thyme. Cover with strips of dough, making a lattice pattern. Bake at 180°C for 55 minutes. Allow to cool slightly before cutting.

Storage

Store the spinach in the fridge and use within 2 days. You can also freeze it after baking.

Advice

For a stronger taste, 120 g of Gorgonzola cheese can be used instead of Caciocavallo.