You’ll fall in love with this pie, a crunchy extra virgin olive oil crust filled with spinach, feta and ricotta!
The crust is absolutely the best and easiest ever, no mess in the kitchen, no rolling pin. Once you try this one, you’ll never buy one again.
Imagine that two dear friends had their first baby four months ago.
Imagine that you want to visit them since weeks to see that little cutie pie and kiss those fluffy feet again.
And imagine that your friends are so busy that YOU propose a dinner.
….. At their place!!
Don’t worry, I bring the dinner… I’ll bake a couple of pies!
Now, think of the hottest summer that a north-European country can have.
Mix it with some fresh memories of a Greek holiday, full of flavours, blue landscapes and simple, yet amazing food.
You’ll probably end up baking this pie.
(If your will is strong enough to turn on the oven during a tropical summer!)
This spinach and feta pie is inspired by a Greek pie called spanakopita : a crust made of several layers of fillo paste brushed with olive oil, filled with spinach and feta. During our recent holiday in Greece I ate spanakopita almost everyday and I totally loved it!
I modified the traditional Greek recipe adding some ricotta for a milder flavour and used my olive oil pie crust instead of the fillo paste, as I wanted to make the crust by myself.
And this olive oil pie crust is the best crust ever!
I use it very often for sweet and savoury pies and tarts and it’s ready in literally 5 minutes, without messing up the kitchen: just a bowl and one hand!
SPINACH, FETA AND RICOTTA PIE WITH EXTRA VIRGIN OLIVE OIL CRUST
For a 30 cm Ø pie tin:
Extra virgin olive oil pie crust:
- 400 g whole wheat flour (3 cups + 1/3 cup)
- 100 g (half cup, scant) of extra virgin olive oil
- 180 gr of water (3/4 cup)
- 10 gr salt (1 and a half teaspoon)
- 1 Kg fresh spinach (or 500 gr of frozen ones)
- extra virgin olive oil
- 1 clove of garlic, finely chopped
- (optional: 1 spring onion)
- 300 gr feta, cubed
- 200 gr ricotta
- salt, to taste
- chilli pepper flakes, to taste
First, prepare the crust. In a bowl mix flour and salt, then pour the olive oil and the water. I suggest you not to add all the water at once; pour a part of it and see how much the flour absorbs. Then add the rest. Each flour is different!
Start mixing with a spoon or your right hand and if needed add the rest of the water until it comes together into a soft but non sticky dough. Done!
Now prepare the filling. Rinse the spinach, place the garlic in a large pan with about 5 tablespoons of olive oil and warm it up gently. Add the spinach and cook them until all the water has evaporated. Salt to taste.
Preheat the oven at 200°C (about 400 ºF ).
Place the spinach in a bowl and let them cool down a few minutes, then add ricotta, feta and chilli flakes (if you like it, otherwise leave them out).
Oil the pie tin or cover it with parchment paper.
Divide the dough in two balls, one slightly bigger than the other.
Roll out the bigger ball on a floured surface to roughly half cm thick disc, then place it in the pie tin, pressing with your fingers all around the borders and leaving a little overhang.
Roll out the rest of the dough, pour the filling into the crust and top it with the second disc.
Pinch the edges to seal and make some cuts on the top with a knife or pierce if with a fork to let out the steam.
Brush the top with olive oil and bake the pie for about 45 minutes or until dark golden.
Let it cool down on a cooling rack and enjoy it lukewarm or cold.