I haven’t made something I really wanted to post about for some time.
My dad asked me why there hadn’t been any new posts in the last couple of weeks and I told him that I had been busy, but then I realized, what it came down to was that I just hadn’t found a recipe that made me really excited.
Many of the recipes you find here are recipes that I thought about for days before I actually made them. I find a recipe that I’m really excited about and it gets stuck in my brain. It’s all I can really think about. And, if you ask my friends, all I can talk about.
This was one of those recipes and I’m very excited to share it with you.
For this recipe, I followed the original recipe, but chose to omit the bread crumbs in the filling and I added mushrooms. I also chose to make my own ricotta for the filling (which only takes about 20 minutes, so you should do it). The recipe for the ricotta is at the very bottom of this post.
Sunshine Spinach Pie
500 gr of flour
90 ml of extra virgin olive oil
200 ml of warm dry white wine
2 tsp of salt
In a large bowl, mix together the flour and salt. Create a well in the middle of the flour mixture and pour in the olive oil and white wine. Carefully stir stir in the wet ingredients with your hand or a wooden spoon until the dough begins to come together into a smooth ball. If your dough is too sticky, add more wine and olive oil. If it’s too dry, add more flour. Cover the dough in plastic while you make the filling.
350 gr fresh spinach, boiled
350 gr of ricotta cheese
5 medium sized button mushrooms, halved and cut in thin slices and sautéed in olive oil.
100 gr grated Parmesan
salt and pepper to taste
In a medium sized bowl, mix together all the ingredients for the filling. Taste it to see if you think it needs more salt or pepper and add accordingly.
Preheat your oven to 360°F
Cut the dough in half and roll out the first half of the dough into a large circle about an 1/8 of an inch thick. Move the dough to your baking sheet (a pizza pan works best) Place a large mound of filling in the center of the dough and then a circle of filling around the mound making sure to leave about 2 inches between the filling in the center and the circle and an inch between the edge of dough and the circle.
Roll out your second piece of dough to the same thickness. Wet the edges of the dough and carefully place the lid over the filling, pushing the dough down where there is no filling.
Take scissors and cut the dough around the edges about 2 inches between each cut just past the filling circle. Twist the now cut edges so that the filling shows through.
Brush the pie with an egg wash and sprinkle the top with more salt and pepper.
Bake in the oven for about 35 minutes or until a light golden brown around the edges.
2 quarts whole milk (NOT ultra-pasteurized - Milk from in-state is usually not, but double check).
1 cup heavy cream (also not ultra-pasteurized)
3 tbs fresh lemon juice
In a large pot bring milk and cream to a simmer. Add the lemon juice and stir until curds stop forming, about 3 minutes. Pour the curds through a colander covered in cheese cloth to strain out the whey.
Now try not to eat all the ricotta before it goes into your spinach pie! This recipe makes about 50g more than you need for the pie recipe.
Total Time: About an hour (extra 20 minutes if you make your own ricotta)