Spinach & Olive Pie

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.