Savory veggie pie with creamy ricotta, pecorino romano, feta cheese & seasonings, baked in a flakey spinach pastry crust.
Prep Time1 hourhr
Cook Time1 hourhr10 minutesmins
Servings: 12servings
Author: Portlandia Pie Lady
Equipment
One 9-inch or 10-inch springform pan
Ingredients
Veggie Pie Filling
2roma tomatoes, chopped into 1/2-inch pieces(about 1-1/2 cups)
1mediumzucchini, chopped into 1/2-inch pieces(about 1-1/2 cups)
1/2teaspoonsalt
2tablespoonsbutter
2 tablespoonsolive oil
1medium sweet Vidalia onion, diced(about 2 cups)
2mediumsized carrots, diced(about 1-1/2 cups)
3clovesgarlic, minced
10 or 12ounce pkg. frozen chopped spinach, thawed(squeezed dry in tea towel or paper towels)
3largeeggs, beaten
One15 ouncecontainer ricotta
6 ouncecrumbled feta cheese
1/2cupgrated Pecorino Romano cheese(may substitute Parmesan)
1teaspoondried basil
2teaspoonsdried parsley
1/2teaspoonfresh cracked black pepper
1teaspoonEverything Seasoning
1recipeSpinach Pastry Crust
Spinach Pastry Crust
3-1/2cupsall-purpose flour(may substitute Bob's Red Mill 1 to 1 gluten-free flour)
1/4cuppowdered dried spinach(see blog for link above)
1/2teaspoon salt
1/4teaspoonbaking powder
1cupbutter, room temperature
1/2cupvegetable shortening
3/4cupcold water
Instructions
Spinach Pastry Crust
In a large bowl stir all of the dry ingredients together, flour, baking powder, spinach powder, and salt.
Use a large serving fork or pastry cutter and cut in the butter and shortening until crumbly and pea-sized.
Add in the cold water all at once and stir until it comes together in a ball.
Veggie Pie Filling
In a medium sized bowl, toss the chopped tomatoes, zucchini and 1/2-teaspoon salt. Place 2 layers of paper toweling onto a baking sheet, spread out tomatoes and zucchini. The salt will draw out extra liquid while you are preparing the rest of the pie.
For the spinach; place a kitchen tea towel or 3 to 4 layers of paper toweling in a colander. Place the thawed spinach on top and twist up in towel or paper towels and squeeze out the extra liquid (discard liquid).
Place the squeezed spinach mound (brick) on a cutting board and use a sharp knife to cut through entire spinach mound vertically & horizontally (I find large pieces of spinach not chopped enough for my liking). Now, like the package says, it is ACTUALLY chopped.
Meanwhile, in a large skillet over medium-high heat, melt the butter with the olive oil, and add diced onion, garlic and chopped carrots. Saute for 7 to 10 minutes, stirring occasionally. Check the carrots to be sure they are cooked through and tender. Remove from heat and let cool for a few minutes.
In a separate large bowl, lightly beat the eggs. Stir in ricotta, feta, Romano, parsley, dill, salt & pepper. Stire in the the chopped spinach, the tomatoes & zucchini, and entire contents of skillet (sauteed onion, garlic, carrots).
Assembly & Baking
Preheat oven to 350 F.
Roll out half of the spinach pastry dough to about 1/4-inch thick on a floured piece of parchment paper (13-inches for 9-inch springform pan, 14-inches for 10-inch pan).
Carefully invert the rolled out dough and gently press into the springform pan. DO NOT TRIM. Pinch together any tears or holes.
Add the veggie filling and spread top to flatten. Fold over the edges of the dough.
Roll out remaining dough and cut in various leaf shapes, free hand or with cookie cutters. You can make imprints of leaf veins with the back of a knife, and just have fun decorating your vegetable pie creation.
Brush with egg wash and bake 70 minutes at 350 F. Make sure to place a parchment lined baking sheet on the rack under the pie to catch metled butter drips from crust.
Let cool 15 to 20 minutes, release outer springform and serve warm.