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
- 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.
- 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.
- In the meantime, chop the green onion and fry over low heat in olive oil for a few minutes.
- 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.
- 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.
- For the filling, mix the eggs and cream with a fork. Add the cheese cubes and mix.
- Layer half of the cooled spinach leaves on the bottom of the dough, pour the egg mixture on top and add the cheese cubes.
- 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.
