Spinach Pie à la Calabrese

"This spinach pie is based on something we created for our wedding and have used ever since. The cream cheese dough works wonderfully with the spinach, but you can also make it as a side dish, use it to stuff chicken or pork, make mini empanadas, or a frittata filling, even as a quesadilla. Andrew likes to make puff pastry and use it as a strudel filling. Any way you make it, it's delicious, nutritious and well received!" Lisa Teiger

• Cream cheese dough for 9 inch pie pan in fridge
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 - 3 garlic clove,. minced
• 1/4 cup pitted Calamata olives, slivered
• 1/4 cup golden raisins
• 1/4 teaspoon hot red pepper flakes
• Freshly milled black pepper to taste
• 2 pounds spinach, steamed, chopped, water squeezed out (or 2 10 ounce packages)
• 1/3 pound shredded mozzarella or provolone (not fresh which is too watery for this recipe)

METHOD

Prepare cream cheese dough and refrigerate. click for recipe

Heat oil in large sauté pan. Stir in onions and garlic, and sauté over medium heat until onion is translucent.

Stir in olive slivers, raisins, and spices. Add spinach, stir well .Remove from heat and stir in cheese. Set aside.

Roll pie dough, line a 9 inch pan and pour in reserved spinach mixture. Set in refrigerator to chill while rolling out top part of crust. Scrape together remaining dough and reroll. Cut thin strips to make a lattice pattern on top of the pie after it is filled.

Bake in preheated 400°F oven until dough is golden, about 20-30 minutes.

Serves: 6

recipe from www.inmamaskitchen.com

Contributor: Lisa Teiger

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Please look at main dough recipe for detailed instructions on rolling out doughs.

To contact Lisa: Creative CuisinEtc.
646-932-3496

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