Today, I’m excited to share a delightful recipe that’s become a staple in my kitchen: Spinach Pie with Raisins and Pine Nuts.
This Italian pie perfectly blends flavors and textures. It features a buttery crust enveloping a rich spinach filling studded with sweet raisins and crunchy pine nuts. It’s a comforting and elegant dish, ideal for family dinners or gatherings with friends.
Let’s dive into the recipe and bring some deliciousness to your table.
Spinach Pie with Raisins and Pine Nuts
Course: Main, AppetizersCuisine: ItalianDifficulty: Medium9
servings2
hours10
minutes35
minutes680
kcal
Indulge in a delightful Spinach Pie, a savory Italian delicacy filled with the wholesome goodness of raisins, pine nuts, and Parmigiano Reggiano.
Encased in a buttery homemade pastry, this vegetarian delight offers a perfect blend of flavors and textures, making it a comforting and satisfying dish.
Ingredients
- Dough:
4 cups unbleached all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, cubed
3 eggs
- Filling:
1 cup raisins
2 tablespoons extra-virgin olive oil
1 cup pine nuts
2 onions, minced
2 cloves garlic, minced
16 ounces frozen spinach, thawed
salt and pepper
freshly grated nutmeg
2 eggs
2 cups freshly grated Parmigiano Reggiano
Directions
- For the crust:
- Mix 4 cups of flour and salt on a counter, then blend in cubed butter until it's like crumbs.
- Add 2 eggs, keep mixing until dough forms.
- Shape into two balls (one slightly larger than the other), refrigerate for an hour.
- For the filling:
- Soak raisins in warm water for 30 mins; drain.
- Sauté pine nuts in olive oil (1 teaspoon) until golden, set aside.
- Add the remaining olive oil, onions, and garlic, and cook until soft.
- Add spinach, salt, pepper, nutmeg, and cook (5 minutes).
- Mix in eggs, raisins, pine nuts, and Parmigiano cheese.
- Preheat oven to 375°F.
- Roll out dough, line a buttered 9" springform pan with a larger circle, fill with spinach mix, and cover with a smaller circle.
- Brush with beaten egg, bake for 35 mins until golden brown. Serve hot or room temp.
Notes
- Thaw the frozen spinach entirely and drain any excess moisture before incorporating it into the filling to prevent a watery consistency.
- Ensure the pine nuts are toasted until golden and aromatic to enhance their flavor profile before adding them to the filling mixture.
Frequently Asked Questions
1. Can I use a different type of cheese instead of Parmigiano Reggiano?
Yes, you can use other hard cheeses, such as Pecorino Romano or Asiago, but remember that it may alter the flavor slightly.
2. Is it necessary to soak the raisins before adding them to the filling?
Soaking the raisins helps plump them up and make them juicier, but you can skip this step if you prefer a chewier texture.
3. How can I prevent the dough from sticking to the counter when rolling it out?
Before rolling out the dough, lightly flour the work surface and rolling pin. You can also place a sheet of parchment paper underneath it to prevent sticking.
4. Can I prepare the dough and filling ahead of time?
Yes, you can prepare the dough and filling ahead of time and store them separately in the refrigerator.
5. How long will the spinach pie stay fresh?
When stored in an airtight container in the refrigerator, the spinach pie will stay fresh for about 3-4 days. Be sure to reheat individual slices in the oven or microwave until warmed through before serving.
6. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Wash and chop the fresh spinach, then sauté it until wilted before adding it to the filling mixture. Adjust the quantity as needed.
7. Can I use pre-made pie crust instead of making my own dough?
Yes, you can use store-bought pie crust if you’re short on time. Just roll it out to the appropriate thickness before lining the pan.
8. Can I substitute other nuts for pine nuts?
Sure! Almonds, walnuts, or pecans would also work well in this recipe, providing a different flavor and texture.
9. Can I freeze leftovers?
Yes, you can freeze leftover slices of the spinach pie. Wrap them tightly in plastic wrap or aluminum foil, then store them in an airtight container in the freezer for up to 1 month. Reheat in the oven or microwave before serving.
