Sicilian Spinach Pie Food

SICILIAN SPINACH PIE

Steps:

• Preheat Oven to 425' Use a pizza stone if you have one.
• Wash and Clean and Dry Spinach ·Roll out dough to (in form of a round pizza) ·Spread cheese all around center dough ·Spread Genoa Salami all around center dough ·Place Spinach in center of dough ·Take pits out of Olives and place throughout spinach ·Add Salt and Pepper to taste ·Sprinkle with a little Olive Oil Fold the ends of the dough to center (to tuck in spinach).
• Turn on to pizza pan/ stone.
• Poke a few air vents on top of pie.
• Let cook for around 25-30 minutes (turning it once).
• Let cool for 10 minutes, then slice and eat.

SPINACH PIE

Steps:

• Preheat the oven to 325 degrees F.
• To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
• Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
• Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
• Bake for 45 minutes, or until golden brown.

ITALIAN SPINACH PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roughly chop the spinach and mix with the ricotta cheese, eggs, sun-dried tomatoes, basil, olive oil, salt and pepper Add the mixture to the pie shell and bake in the lower third of the oven for 30 minutes or until the mixture sets.

SICILIAN EASTER PIE

Steps:

• In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
• Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
• To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
• In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
• Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
• Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.

GOODA-ROONI (SPINACH PIE)

Steps:

• Cook spinach according to package directions. Add salt to taste. Strain out all water.
• Remove sausage from casing; break or cut into small pieces. Fry in 1/4 c. oil. Stir to cook evenly. Remove sausage from pan and set aside. Add 1/4 c. oil to pan. Fry sliced onions (or diced) until golden brown. Remove onions from pan. Season with salt.In same pan stir in spinach until all oil is absorbed. Cool onion, spinach and sausage.
• Dissolve yeast in 1/2 c. warm water. Combine flour, sugar and salt in large bowl. Make well in flour mixture and add oil and yeast; stir to blend. Add remaining water. Work to form dough. Place dough on floured board and knead 10 minutes until smooth. Place in oiled clean bowl and cover. Let rise until double.
• Roll half dough into a rectangle to fit pan like pie dough. Make a layer of each ingredient.. sausage, spinach, onion. Roll out other half of dough to fit over top. Crimp edges like pie crust. Make slits for steam to escape. Brush with beaten egg. Cover. Let rise 1/2 hour.
• Bake 35-40 minutes at 350 degrees in lightly coated 13 x 9 inch pan with oil. May be removed from pan after 15 minutes and placed on platter. I always prepare and cook mine in the same dish I plan to serve it in. Serve hot or warm.

SICILIAN SPINACH SAUTé

Steps:

• Combine spinach and 1/4 cup water in heavy large pot over high heat. Toss until spinach wilts but is still bright green, about 3 minutes. Transfer spinach to colander; press to release excess liquid.
• Heat oil in same pot over medium heat. Add garlic; stir until fragrant, about 30 seconds. Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute. Season spinach to taste with salt and pepper and serve.

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.