Spinach& Cheese Pie
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
YIELD
1 piePREP
10 minCOOK
30 minREADY
40 minThis spinach and cheese pie wraps a bold, savory filling inside a soft, olive oil-enriched yeast dough that you build from scratch. The filling gets its character from wilted fresh spinach sauteed with garlic and onions, then tossed with briny black olives and plump raisins. That sweet-salty contrast is what sets this apart from a standard spinach pie.
The crust uses a sponge method with two rises, which develops real flavor and a tender crumb. You’ll knead the first sponge until smooth and elastic, let it double, then fold it into a larger batch of dough with more olive oil and salt. The result is pliable enough to press into a 9×13 pan and sturdy enough to hold a generous filling topped with mozzarella.
Red pepper flakes in the filling add a subtle warmth that balances the sweetness of the raisins. The finished pie bakes until the crust turns deep golden and the cheese melts through the spinach.
Chef Tips
- Squeeze the wilted spinach very dry before adding it to the filling. Extra moisture makes the bottom crust soggy.
- The filling can be prepared a day ahead and refrigerated, which actually lets the flavors meld. Bring it to room temperature before assembling.
- Let the pie cool for at least 10 minutes before slicing so the filling sets and holds together.
Variations
- Swap mozzarella for feta and add a squeeze of lemon for a Greek-style version.
- Use Swiss chard or kale in place of spinach for a heartier green.
- Add toasted pine nuts to the filling for extra crunch and richness.
Ingredients
Directions
Filling Rinse spinach, shake off excess water.
Transfer to pot.
Cover and cook over low heat, stirring frequently, until just wilted, about 3 minutes.
Rinse with cold water and squeeze dry. Chop coarsely. Heat oil in heavy large skillet over low heat. Add onion and garlic and cook until soft, about 10 minutes. Mix in olives and raisins and cook two minutes, stirring frequently. Add spinach, red pepper flakes and pepper. Stir 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing. ) Crust Sprinkle yeast over ½ cup warm water in small bowl. Stir to dissolve. Arrange 1½ cups flour in mound on work surface and make a well in the center. Add yeast to well. Using fork, gradually draw flour from inner edge of well into center until all flour is incorporated. Knead sponge until smooth and elastic, 8 to 10 minutes. (Can also be prepared in processor. Knead 1 minute. ) Lightly flour large bowl and add sponge. Cover with towel. Let sponge rise in draft free area until doubled, about two hours. Arrange remaining 3 cups flour in mound on work surface and make well in center. Add raised sponge to well and pull to form well in sponge. Add remaining 1 cup water, 3 tablespoons oil and salt to well in sponge. Knead mixtures together until smooth and elastic dough forms, 8 to 10 minutes. (Can also be prepared in processor. Knead one minute.) Return to floured bowl. Cover with towel. Let dough rise in draft free area until doubled in volume, about 1½ hours. Mix cheese with 1 tablespoon oil. Add salt and pepper to taste. Preheat oven to 400℉ (200℃). Spread 3 tablespoons oil in bottom of 9 by 13 inch metal baking pan. Punch dough down. Cut into 2 pieces, one 1½ times larger than the other. Roll large piece out on lightly floured surface into 11 by 15 inch rectangle. Fit dough into prepared pan, covering bottom and sides. Brush with remaining 2 tablespoons oil. Spread filling in pan and sprinkle with cheese. Roll remaining dough out on lightly floured surface into 9 by 13 inch rectangle. Brush edges with water and place atop filling. Pinch top and bottom crusts together. Brush top of pie with water. Cut three 3 inch slits in top. Bake until well browned, about 35 minutes. Cool slightly. Serve pie warm or at room temperature.
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