Torte Verde (Spinach Pie)
© llizard aka ejm 2000, 2002
This may seem complex and convoluted but it's easy as... well... pie, and well worth the effort!
1¼ c flour
½ tsp salt
1½ Tbsp olive oil
½ c water (or less)
- In a bowl, mix flour and salt. Add oil, mix together with fork. Using 1 Tbsp at a time, sprinkle in up to ½ c. water, mixing til dough just holds together.
- Knead til smooth and elastic. Make ball. Cover with damp cloth and refrigerate for 2 hours.
1 bunch Spinach leaves, washed, stems removed, finely chopped
1½ Tbsp salt
1 medium russet potato, boiled, diced
1 med onion, finely chopped
½ c ricotta
1/3 c mozzarella, grated
1/3 c parmesan, grated
2 or 3 stems parsley leaves, chopped finely
1 bunch fresh marjoram leaves, chopped finely (optional)
plenty of garlic, crushed
some freshly ground pepper
1 egg, slightly beaten
4 Tbsp olive oil
- Put washed spinach in a colander. Sprinkle with 1½ Tbsp salt. Toss to mix and set aside to drain 20 minutes.
- Mix cheese, parsley, marjoram, garlic and egg in a bowl. Add potato and onion; season with salt and pepper.
- Squeeze out the spinach with your hands til it is quite dry. Discard juice; add spinach to potato mix. Mix in 1½ Tbsp oil and set aside.
- Assembly of Pie: Turn on oven to 375F. Lightly oil and flour 14 inch pizza pan. Divide dough into 2 balls - two thirds of the dough is for the bottom crust, 1/3 for the top. On a floured surface, roll out dough for bottom crust to about 15 inches in diameter, then use pan as a template to cut to right size. Put the bottom crust in the pan.
- Spread filling evenly to 1 inch from edge.
- Roll out top crust; place on top filling. Crimp the edges to seal. With fork; pierce the top surface several times. Make indentations with fingers. Drizzle with remaining 1½ Tbsp oil.
- Bake til golden about 35 minutes.
based on a recipe in SAVEUR magazine May/Jun 1998 www.saveur.com/