I wasn’t thinking about preparing a spinach pie yesterday. I wasn’t even looking for a spinach pie recipe because I have my favorite one (even if now it will divide the podium with this one :-)), but when I saw it on an Italian blog Zenzero e Limone, I immediately fell in love with it. There are some recipes that I just feel like preparing quite immediately ;-).
I found it pretty easy to prepare, even more considering how beautiful it is. I photographed the preparation, step by step, so that you can prepare it too.
It is not only beautiful, but very tasty too. It can be prepared in advance and will be a success among your family and friends.
Divide the dough in two equal parts. Roll each part forming a circle of about 30cm/11in. Distribute the stuffing as seen on the photo below.
Spread a thin layer of breadcrumbs.
Cover with the second circle of dough.
Wet the borders lightly using your fingers and, using a fork, attach the borders one to another. Use a pizza cutter to give a best shape. 
Cover the central part with a small bowl or a cup, as I did, and cut the border in 3cm/1.1in. slices. 
Turn each slice 90 degrees. 
And here it is, ready to be baked! 
A Sunny Spinach Pie Recipe
Prep time: 30 mins
Cooking time: 30 min
Serves: 8
Ingredients:
for the dough:
3 1/2 cup/500 g of flour
1/4 cup + 2 Tbsp/90 ml of extra virgin olive oil
7/8 cup/200 ml of warm dry white wine
2 tsp of salt
for the stuffing:
3 + 2/3 cups/350 gr of boiled spinach
1 + 1/3 (abundant)/350 gr of ricotta cheese
1 egg
100 g of grated Parmigiano Reggiano or Grana cheese
salt
pepper
breadcrumbs
Instructions:
1. Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not).
2. Cover it with plastic wrap while preparing the stuffing.
3. Boil the spinach and squeeze it to eliminate the water.
4. Cut it with a sharp knife to facilitate.
5. Mix it with the ricotta cheese.
6. Add the egg.
7. Add the grated cheese, salt and pepper.
8. Amalgamate all ingredients.
9. Preheat the oven to 180°C/356°F.
10. Divide the dough in two.
11. Create 2 circles of 30cm/11.8in each using a rolling pin.
12. Place the 1st dough circle on baking paper.
13. Spread some breadcrumbs on it.
14. Place part of the stuffing in the center of the circle and the remaining creating another circle around, as seen on the photos.
15. Cover it with the 2nd circle of dough.
16. Wet the borders and attach one to another using a fork.
17. Place a small bowl over the central stuffing and punch with a fork all around.
18. Using a sharp knife cut the borders in 3cm/1.2in slices.
19. Turn them upside 90°.
20. Bake for 30 minutes in preheated oven at 180°C/356°F.
21. Buon appetito!
Hi, I was wondering if you could tell me a substitution for the wine? I don’t use alcohol in Amy of my recipes die to personal reasons
Hi Diane,
I believe you can use water instead of wine.
Thanks 🙂
Chicken broth usually works as a good substitute
trying this right now for an Italy Trip Reunion tomorrow…
Hi Barbara,
Did you guests enjoy it? ;-D
So easy to do. Just a bit of muscle to flatten it the dough. Thinking of doing this with other filings as well. Guests automatically assume you’re magic in the kitchen but it’s really nothing. I did have to add more wine when my dough just would not hold together (maybe I had my flour piled or something?) But it turned out great.
Oh and I made mine on a pizza stone, made it easier to make a perfect circle and easy for transportation.
It was fabulous! I had made another one from someone else and it just didn’t work out as well.
Hi Ana
Can one use frozen Spinach?
Thanks!
Hi Lynhette,
Yes, you can! You’re going to use them cooked (boiled) so there’s no difference between fresh or frozen ones.
🙂
I wonder if puff pastry would work well?? Has anyone tried it?
Hi Linda,
I works, but puff pastry inflates and so, in my opinion, the final result is less beautiful.
😉
Oi Anna , sou brasileira e adoro suas receitas, já fiz essa do girasol e ficou linda,beijos
Oi Nadir, que bom saber disso! Obrigada 🙂
I have made this several times, looks like you spent hours in the kitchen when it is so easy to make. I wondering what else can you fill it with besides spinach dip?
Yes Deborah, it is easy ;-).
Good question…I admit I hadn’t yet thought about filling it with anything else. Ricotta and spinach is a “classical” stuffing that is easy to manage and give good results. I’ll think about and if any good idea comes to my mind I’ll let you know, ok?
Thank you 🙂
I tried apple pie filling. It worked in terms of structure but not really in terms of how you expect an apple pie crust to taste. I think better options are any savory dips, like a crap dip for example. I have yet to try this but I’d put my money on it.
I’ve done with a mix of shredded chicken, corn and cheese. It was great
Can this be assembled the day before, and baked just before serving? Or how else would you suggest making ahead? Thanks!
Hi Louise,
I intend to prepare it for Christmas Eve dinner and I have the same “problem” as you. I believe I am going to bake it the day before and lightly warm it the day after (it is good at room temperature). Hope it helps 😉
I prepared the dough the day before (not rolled out) and the filing as well, just in a container, but just assembled it the day of. Worked out perfect. It takes up a lot of space once assembled and really doesn’t take long to assemble so this worked best for me.
Thank you Trina for your input 😉
What do you mean by “Warm” dry white wine? does it mean “room temp.” or i should warm it?
You should warm it, Paria.
can you use store bought dough?
I used “store bought” and it worked out fine. I know all you turbo-foodies reading this are appalled, but I didn’t have time to make it from scratch. If I had, I would not have added wine to the dough. I have a recovering alcoholic in my family and another relative who takes some medicine that absolutely prohibits her from having any alcohol. I always assumed that alcohol cooks away. It does not. Be mindful of this when you’re entertaining. I never use anything alcoholic when I cook–not even cooking wine. However, drinking wine while cooking is fine.
Minha massa ficou um pouco quebradiça.. Na próxima adiciono mais gordura ou mais vinho?
Toen ik het recept zag was ik meteen verkocht en een uurtje later was de taart geboren. Ik had met wat eigeel de bovenkant afgestreken. Weer een half uurtje later was de taart op. Hij zag er fantastisch uit en oh zo makkelijk te maken. Ik heb spinazie A la crème gebruikt wel eerst wat laten uitlekken.
How much spinach do I use? I know the end product should be 3 and 2/3 cups of boiled spinach, but if I fresh spinach, how can I measure how much to use?
About 400 grams, Sarah 😉