Spinach Pie
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
1 Pie
Preparation time:
⧗ Dough must rest for 1-2 hours
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, foil, pan/DO lid, mold
Ingredients
For the dough:
• 220 g wheat flour type 405
• 80 g spelt flour type 630
• 1 egg size M
• 3 tablespoons milk
• 130 g butter at room temperature
• 0.5 g salt
• 1 egg yolk mixed with 4 cl cream to coat the edges and the lid
For the filling:
• 700-800 g fresh leaf spinach (alternatively 500 g frozen leaf spinach,
thawed and well squeezed), roughly chopped
• 2 onions, diced
• 20g butter
• 4 eggs
• 150 g sour cream
• Grated zest of ½ organic lemon
• Salt
• Pepper
• Nutmeg
More quiches & pies can be found in FIRE&FOOD 02/22!
preparation
➊ Quickly knead the dough from the ingredients listed, wrap it in foil and place it in the refrigerator for 1-2 hours.
➋ Sauté the onions in the pan with butter, then add the drained spinach and let it wilt. Season with salt, pepper and nutmeg and set aside to cool.
➌ Roll out the dough to fit the ovenproof dish, place it in the greased dish and pull up the edges, keeping some dough for the quiche lid and any decorations. Prick the dough with a fork.
Mix the eggs, sour cream and lemon zest, then add the cooled spinach mixture.
➍ Put everything in the quiche dish. Roll out a lid from the remaining dough and, if necessary, cut out shapes for decorations using a cookie cutter. Put the dough lid on (insert a stainless steel straw so the pie doesn't puff up, or alternatively make a small "chimney" out of aluminum foil and insert it) and decorate as desired. Brush the lid and edge with the egg and cream mixture. Bake in the preheated grill at approx. 160 °C for around 35 minutes.
Giuseppe's BBQ tip: "If you like variety, add 4 cl of whiskey to the spinach mixture and flambé the whole thing before baking the pie in the grill. Adding raisins and/or roasted almonds is also a recommended variation."
Recipe by Giuseppe Messina
Giuseppe is an international professional chef with a great passion for regional Bavarian cuisine and a true master of culinary seduction. He presents his dishes in unusual textures and imaginative forms that always tell a story.
Recipe from FIRE&FOOD 02/2022
