Tuscan Sweet Spinach Pie
- 11 ounces all-purpose flour
- 6 ounces sugar, divided
- 4 tablespoons butter, softened
- 1 pinch salt
- 2 egg yolks
- 1 tablespoon unsalted butter
- 8 ounces fresh spinach, chopped fine
- 1 zucchini, chopped fine
- 1 1/2 ounces raisins
- 2 ounces pine nuts
- 1 egg, beaten
- 2 tablespoons orange zest, about 1 orange
- 2 ounces Parmesan cheese, grated
- 1 teaspoon pumpkin spice
- 1 pinch salt
Prep time: 40 minutes
Total time: 2 hours, to allow cooling time
Preheat oven to 350 degrees Fahrenheit.
Combine and stir first 4 ingredients in a large mixing bowl. Indent and pour yolks into center. Rinse hands under cold water. Stir and knead until a consistent dough forms. Cover and set aside in a warm place.
Melt butter in large skillet until it foams, about 3 minutes. Saute spinach and zucchini. Remove from heat when spinach wilts and turns bright green, about 3 minutes. Cover, drain and place on dry towels to remove excess moisture.
In mixing bowl combine sauteed veggies with remaining ingredients. Mix until well blended.
On a flat dry surface lightly coated with flour, roll out dough into a circle. Invert a 7-inch inch shallow baking dish and cut around edges. Lightly grease baking dish and line interior with dough. Pour filling into dish. Press lightly to remove air pockets.
To make a lattice, roll out remaining dough and cut into thin strips. Layer over pie filling to make an X pattern.
Place on middle rack of oven. Bake for 30 to 35 minutes. The pie is done when a toothpick poked in the center comes away clean. Turn off oven and allow to cool on oven rack. Serve warm or at room temperature.
Cook’s note: Prepping dough can be tricky. The key is to keep your hands cool and wet and the rolling pin dry. Or just use ready-made pie crust.