Spinach& Cheese Pie

* Exported from MasterCook *

SPINACH & CHEESE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SPINACH FILLING-----
2 1/2 lb Spinach stemmed
1/4 c Olive oil
1/4 c Minced onion
3 Garlic cloves, minced
6 oz Black olives (Kalamata),
-pitted & cut to 1/3" pieces
1/2 c Raisins
1/4 ts Dried red pepper flakes
Freshly ground pepper
-----YEAST CRUST-----
2 pk Dry yeast
1 1/2 c Warm water
4 1/2 c Unbleached all purpose flour
3 tb Olive oil
1 tb Salt
3/4 lb Mozzarella cheese, shredded
6 tb Olive oil

Filling Rinse spinach, shake off excess water.
Transfer to pot. Cover and cook over low heat,
stirring frequently, until just wilted, about 3
minutes. Rinse with cold water and squeeze dry. Chop
coarsely.

Heat oil in heavy large skillet over low heat. Add
onion and garlic and cook until soft, about 10
minutes. Mix in olives and raisins and cook two
minutes, stirring frequently. Add spinach, red pepper
flakes and pepper. Stir 5 minutes. (Can be prepared 1
day ahead. Cover and refrigerate. Bring to room
temperature before continuing.)

Crust Sprinkle yeast over 1/2 cup warm water in small
bowl. Stir to dissolve. Arrange 1 1/2 cups flour in
mound on work surface and make a well in the center.
Add yeast to well. Using fork, gradually draw flour
from inner edge of well into center until all flour is
incorporated. Knead sponge until smooth and elastic, 8
to 10 minutes. (Can also be prepared in processor.
Knead 1 minute.) Lightly flour large bowl and add
sponge. Cover with towel. Let sponge rise in draft
free area until doubled, about two hours.

Arrange remaining 3 cups flour in mound on work
surface and make well in center. Add raised sponge to
well and pull to form well in sponge. Add remaining 1
cup water, 3 tablespoons oil and salt to well in
sponge. Knead mixtures together until smooth and
elastic dough forms, 8 to 10 minutes. (Can also be
prepared in processor. Knead one minute.) Return to
floured bowl. Cover with towel. Let dough rise in
draft free area until doubled in volume, about 1 1/2
hours.

Mix cheese with 1 tablespoon oil. Add salt and pepper
to taste.

Preheat oven to 400 F. Spread 3 tablespoons oil in
bottom of 9 by 13 inch metal baking pan. Punch dough
down. Cut into 2 pieces, one 1 1/2 times larger than
the other. Roll large piece out on lightly floured
surface into 11 by 15 inch rectangle. Fit dough into
prepared pan, covering bottom and sides. Brush with
remaining 2 tablespoons oil. Spread filling in pan and
sprinkle with cheese. Roll remaining dough out on
lightly floured surface into 9 by 13 inch rectangle.
Brush edges with water and place atop filling. Pinch
top and bottom crusts together. Brush top of pie with
water. Cut three 3 inch slits in top. Bake until well
browned, about 35 minutes. Cool slightly. Serve pie
warm or at room temperature. Submitted By SANDRA
HOFFMAN <SANDRAP@DRAGON.ACHILLES.NET> On FRI, 26
MAY 1995 231914 -0400 (EDT)



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