Einkorn Spinach & Ricotta Pie with Olive Oil
Recipes
Makes one 11-inch pie
Spinach & Ricotta Pie with Einkorn Flour
Ingredients
For the filling- 32 ounces fresh baby spinach
- 1 tablespoon jovial reserve Blend Extra Virgin Olive Oil
- ½ clove of garlic, minced
- 1 large egg
- 1 cup (100 g) grated Parmigiano-Reggiano cheese
- 1 cup (246 g) whole milk ricotta cheese
- 4 ounces Mortadella, thinly sliced
- 6 ounces Provolone, sliced
- 2½ cups (300 g) jovial All-Purpose Einkorn Flour or 3 cups (288 g) jovial Einkorn Whole Wheat Flour
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 3 tablespoons (45 g) jovial Reserve Blend Extra Virgin Olive Oil
- ⅓ cup (79 g) warm water at 100°F
- 1 tablespoon white wine
- 1 large egg
Instructions
- Preheat oven to 375°F
- Make the filling: Add a tablespoon of water to a large stock pot and add the spinach. Cover and let steam until just wilted, about 3 minutes. Stirring half-way through. Be careful to not overcook the spinach. Drain and let cool completely. Squeeze the spinach to remove all of the excess water and finely chop.
- In a large skillet, sauté the oil, garlic, and spinach for 2 minutes. Transfer the mixture to a medium bowl to cool.
- Add the egg and Parmigiano-Reggiano cheese to the spinach mixture and mix until well incorporated. Gently fold in the ricotta cheese, leaving small pieces of the ricotta visible in the mixture. Do not overmix.
- Make the dough: In a medium bowl, combine the flour, salt, and baking powder. Add the oil and press together with your fingers until the dough is crumbly. Add the water, wine, and egg and knead the dough with your hands in the bowl until incorporated and the dough forms a smooth ball. Cover and let the dough rest for 10 minutes.
- Lightly dust a work surface and transfer three quarters of the dough to it. Dust the top of the dough and roll it into a 14-inch circle, dusting with more flour as needed to prevent sticking. Invert the dough into an ungreased fluted 11-inch tart pan. Gently lift the edges of the dough and lightly guide the dough into the side of the pan, letting the excess dough drape over the edge. Pass over the edges of the pan with your rolling pin to cut the fluted edges in the dough. Gather the scraps and add to the reserved dough.
- Evenly cover the bottom of the pie with the slices of Mortadella. Add the provolone cheese, overlapping the slices to cover the Mortadella. Spoon the spinach mixture into the pie and smooth with an off-set spatula.
- Place the remaining quarter of dough on parchment paper, dusting both sides with flour. Roll out the dough into an 8 x 12 rectangle. Using a pastry wheel to cut ¾-inch wide strips of dough. Arrange the strips across the pie, leaving a ½-inch space between them, then rotate the pan slightly and place more strips on top at a 45-degree angle.
- Bake for 45 minutes until the filling is bubbling and the crust is golden. Let cool for 15 minutes, then remove the tart ring.
- Serve warm or at room temperature.
