[CH] Sorta Italian Pie
dougandmarie (dougandmarie@home.com)
Fri, 28 Sep 2001 18:01:44 -0700
This is one that I garnered from the late great Waverley Root's "The
Best of Italian Cooking" circa 1970. It is a much modified spinach,
bacon and cheese pie, to which, of course, I added heat! Here it is...
PASTRY
2 3/4 cups sifted all purpose flour
1/4 cup butter
1 tbls olive oil
dash of salt
cold water
Place flour on a mixing board, like a volcano, make a hollow in the top
of the pile, and into this, place the butter, softened, and the oil and
a dash of salt...mix this adding water as needed to make a pastry dough,
then knead on a floured surface until smooth, plastic wrap this and
chill for an hour.
FILLING
2 lbs of spinach
2 tbls olive oil
6 ozs bacon, chopped
1/4 cup chopped parsley
1/2 tsp, or more, of Jim's smoked hab powder
2 cloves of garlic, peeled and chopped fine
2 eggs
2/3 cup grated parmesan cheese(we use half Romano, half Parmesan)
dash salt
Steam spinach, and drain very well, sqeezing out as much water as posible
then chop it and saute it, with the chopped bacon, reserving two tbls,
in the oil, adding the garlic, parsley and hab powder....let cool and
add the eggs and the cheese, mixing well into the spinach. Let this sit
while preparing the 9" pie plate, by rolling about 2/3rds of the pastry
and placing in the bottom of the pie plate. Add the filling, cover with
the remaining pastry, seal the edges, and dot with the reserved chopped bacon
and place in a pre heated 400F oven for about 50 minutes. This is great
either hot, or cold as an antipasta...Cheers, Doug in BC