fresh flat leaf spinach
gaeta olives and fresh anchovies baked in a homemade seasoned herb
dough. Healthy, appetizing, and the taste is heavenly
2 cups of bread flour (sifted)
2 tbl. of butter
1/4 cup of coldi water
3 tbl. of extra virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry parsley flakes
1/2 tsp. basil flakes
2 bunches of fresh flat leaf spinach or
2 boxes of frozen spinach
1 cup of gaeta olives (pitted)
8 filet of anchovies (remove bone and dice into small pieces)
or use canned anchovies
I medium size onion - diced
3 cloves of garlic pressed
4 tbl. extra virgin olive oil
1/2 tsp. salt
Preparing the Spinach
Rinse well - remove any tough leaves or discolored leaves -
Allow the spinach to be submerged into cold water for 10 mintues and
drain. Repeat the process until there is no sign of grit or sand
remaining. Drain and squeeze the spinach dry.
Heat oil in a skillet with garlic and diced onion. Cook until the
onions have softened or translucent. Add spinach, salt, anchovies
and olives and toss for 1 to 2 minutes. Let it stand for 10 minutes.
Preparing the Herb Dough
In a mixer, add 1 egg, salt, butter, black pepper, oil, parsley
flakes, basil flakes and begin to mix. Add sifted flour gradually.
Add water until you have incorporated a dough that is not too
sticky. Remove from mixing bowl and continue to knead on clean
surface. Let it stand in the refrigerator for 30 minutes.
Cut the dough in half Roll out each piece to the measurement of your
pyrex pan. Using the rolling pin, place the dough into the pyrex
pan. Pour in the spinach mix- Evenly spreading it out and
then place the top layer of dough. Seal the edges with your hands
and with a fork - begin to make indentures all around the pie.
Puncture the pie with our fork for filtration. Brush with egg wash.
Bake the spinach pie into a preheated oven of 375 degrees for 15
minutes, then reduce to 350 for 40-45 minutes. Remove from oven and
allow to settle for 10 minutes before serving.
ricotta cheese (light, bland Italian cheese) should be purchased at a
dairy specialty store for quality and freshness. An alternate would be
Polly-O ricotta. A quickly prepared marinara sauce topped on tossed
pasta with ricotta and garnished with your favorite grated cheese –
parmigiano or, for a sharper blend, pecorino - is ideal.
1/4 cup olive oil
1 jar pure plum tomatoes
1/2 lb. fresh ricotta cheese
1 small onion (minced)
fresh basil (finely chopped)
fresh flat parsley (finely
pecorino Romano cheese
1 lb. dry castellane (long
In a small saucepan, add
your olive oil, minced onion, cook until translucent. Now add your
tomatoes with fresh basil and parsley and salt and cook for 20-25
Prepare ricotta in a
separate bowl mixing it with a dash of salt and set aside.
Bring water to boil and
cook castellane pasta for approximately 12 minutes. Drain and pour in
large serving dish. Mix well with ricotta thoroughly. Now add your
tomato marinara sauce and serve. (Top with pecorino Romano cheese -
Submitted by Eleanora Scarpetta
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