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.
Yields
6 Servings