This recipe is adapted from D.I.Y. Delicious by Vanessa Barrington. This cookbook has been essential for me in the past few years as I've been learning to make more and more from scratch. It has recipes for condiments, homemade cheese, bread-making tips, and so many other fantastic things. It's also great because she builds off of each recipe- for example, there is a recipe for dressing, and then a recipe for a meal that uses that dressing. It's helpful because it shows that you can make almost everything from scratch (crazy thought in our face-paced, go-go-go world, huh?)
What you'll need:
Olive oil crust:
-2 cups unbleached all-purpose flour
-1 teaspoon kosher salt
-1/2 cup extra-virgin olive oil, plus more for brushing
-2/3 cup warm water
Filling:
-1/4 cup extra-virgin olive oil
-1/2 medium yellow onion, diced
-4 garlic cloves, chopped
-1 pound of baby spinach
-Salt
-1/4 cup fresh dill, chopped
-7 oz. ricotta cheese
-Black pepper (for seasoning)
For the crust:
1. Preheat the oven to 400 degrees.
2. In a bowl, mix together the flour and the salt.
3. Pour in the olive oil and mix until the flour is moistened. Add 2/3 cup water and continue to stir.
4. With your hands, knead the dough in the bowl for a few minutes until it comes together in a soft and slightly elastic lump.
5. Divide the dough into two portions- one slightly larger than the other. Set them both aside.
For the filling:
1. In a large skillet or wok, warm the olive oil over medium heat.
2. Add the onion and cook, stirring for about 10 minutes (the onion will be soft and fragrant)
3. Add the garlic and cook for a few more minutes.
4. Add the spinach and a few pinches of salt. Cook until the spinach is wilted. I had to add a bit of spinach as I went and let it cook down before adding more.
5. When the spinach has wilted down, add the dill and continue cooking for a few minutes.
6. Transfer the mixture to a colander in the sink. Using a spoon, push down on the spinach to get as much moisture out as you can.
7. Move the spinach mixture to a cutting board and chop coarsely.
8. Put mixture into a bowl and add the cheese. Mix together and add salt and pepper to taste.
Putting it all together:
1. Choose a 2-quart, 2-inch baking dish of any shape (I used a 9 inch pie pan)
2. On a floured surface, roll out the larger portion of dough in the same shape of the baking dish, but slightly bigger in size. Lay it carefully in the dish, stretching and shaping with your hands so it comes up and over the sides of the dish.
3. Scoop the spinach/ricotta mixture into the dish and spread evenly over the dough.
4. Roll out the second portion of dough in the size and shape of the dish and place it over the filling so it meets the edge of the dish.
5. Trim excess dough if you need to. Pinch the edges to the edge of the dish to seal. Puncture the top of the crust with a fork in multiple places.
6. Bake for 35-45 minutes. Remove the pie from the oven and brush the top with olive oil.
7. Continue baking for about 15 minutes. The pie should be brown and crisp all over.
Enjoy! xx Courtney
Olive oil crust:
-2 cups unbleached all-purpose flour
-1 teaspoon kosher salt
-1/2 cup extra-virgin olive oil, plus more for brushing
-2/3 cup warm water
Filling:
-1/4 cup extra-virgin olive oil
-1/2 medium yellow onion, diced
-4 garlic cloves, chopped
-1 pound of baby spinach
-Salt
-1/4 cup fresh dill, chopped
-7 oz. ricotta cheese
-Black pepper (for seasoning)
For the crust:
1. Preheat the oven to 400 degrees.
2. In a bowl, mix together the flour and the salt.
3. Pour in the olive oil and mix until the flour is moistened. Add 2/3 cup water and continue to stir.
4. With your hands, knead the dough in the bowl for a few minutes until it comes together in a soft and slightly elastic lump.
5. Divide the dough into two portions- one slightly larger than the other. Set them both aside.
For the filling:
1. In a large skillet or wok, warm the olive oil over medium heat.
2. Add the onion and cook, stirring for about 10 minutes (the onion will be soft and fragrant)
3. Add the garlic and cook for a few more minutes.
4. Add the spinach and a few pinches of salt. Cook until the spinach is wilted. I had to add a bit of spinach as I went and let it cook down before adding more.
5. When the spinach has wilted down, add the dill and continue cooking for a few minutes.
6. Transfer the mixture to a colander in the sink. Using a spoon, push down on the spinach to get as much moisture out as you can.
7. Move the spinach mixture to a cutting board and chop coarsely.
8. Put mixture into a bowl and add the cheese. Mix together and add salt and pepper to taste.
Putting it all together:
1. Choose a 2-quart, 2-inch baking dish of any shape (I used a 9 inch pie pan)
2. On a floured surface, roll out the larger portion of dough in the same shape of the baking dish, but slightly bigger in size. Lay it carefully in the dish, stretching and shaping with your hands so it comes up and over the sides of the dish.
3. Scoop the spinach/ricotta mixture into the dish and spread evenly over the dough.
4. Roll out the second portion of dough in the size and shape of the dish and place it over the filling so it meets the edge of the dish.
5. Trim excess dough if you need to. Pinch the edges to the edge of the dish to seal. Puncture the top of the crust with a fork in multiple places.
6. Bake for 35-45 minutes. Remove the pie from the oven and brush the top with olive oil.
7. Continue baking for about 15 minutes. The pie should be brown and crisp all over.
Enjoy! xx Courtney
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