Spinach & Olive Pie
Submitted by blueyes
Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
80 minThink of this as a pissaladiere’s rustic American cousin. Three pounds of yellow onions get cooked low and slow until they’re golden and sweet, then layered into a thick, buttery homemade crust with oil-cured black olives and anchovy fillets arranged in a star pattern on the bottom.
The pie bakes open-faced, so the top layer of onions caramelizes even further in the oven, turning deeply brown and almost jammy.
The crust is rich and short, made with a full half-pound of butter worked into the flour by hand. It holds up to the heavy filling without going soggy.
This feeds a crowd at 12 servings, making it a natural fit for holiday gatherings or a party spread.
Kitchen Tips
- Keep the heat low when cooking the onions. You want them soft and golden, not scorched. Fifteen minutes of patient stirring pays off.
- Don’t fear the anchovies. They melt into the onions during baking and add savory depth without any fishiness.
- Chill the dough a full hour. Warm dough is impossible to roll and the crust won’t be flaky.
- Oil-cured olives are key here. Water-cured or canned olives taste flat and add too much moisture.
Ingredients
Directions
Crust: cut the butter into the flour, and work with your fingers until it looks like corn meal if you have a warm kitchen, it will make a smooth dough. Do not add more flour. Add the salt, and mix. Beat the egg yolk into the ice water, and add to a well in the center of the flour. Work with the heel of your hand until smooth. Shape into a ball, wrap in plastic, and place in the refrigerator for one hour. Filling: Melt the butter in a large skillet over medium heat, and add the onions. Stir continually until soft and lightly browned (about 15 minutes), keeping the heat low so they don’t burn. Remove from heat, and season with salt and pepper to taste. Remove the dough from the fridge, and roll out to make a thick (¼ inch) crust. Place the anchovy fillets in a star shaped pattern along the bottom, then cover with ½ the olives. Add ½ the onions, followed by the rest of the olives, and then the rest of the onions. The pie is open on top, so don’t cover. Place in a 375 degree F oven, and bake for 40 minutes to an hour, until the crust is lightly browned, and the onions are brown.
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