Spinach Pie

Total Time:
24 hr 30 min
Prep:
24 hr
Cook:
30 min
Ingredients
  • Pizza dough:
  • 6 cups flour
  • 2 cups water
  • 2 packages dry yeast
  • 3 teaspoons sugar
  • 1 tablespoon salt
  • 3 tablespoon oil
  • Filling:
  • 1 whole head garlic
  • 1/2 cup corn oil
  • 1/2 cup olive oil
  • 10 bunches fresh spinach, cleaned and spun dry
  • 2 cans (7 3/4 ounces) pitted black olives
  • 5 pounds already made pizza dough
  • Egg yolk, beaten
Directions
  • Dissolve yeast in warm water (100 degrees) and add sugar, let rest until foamy. Blend flour and salt and oil with yeast mixture. Knead for 10 minutes until soft and pliable. Place in oiled bowl and let rise until double in size.

  • For the Filling: Using food processor, mince entire bulb of peeled garlic. Place in a jar and fill with the corn oil and olive oil. This part should be done at least 24 hours prior to making pie.

  • In your largest mixing bowl, place part of the spinach, add garlic infused oil, 1/4 can of olives, salt and pepper to taste. With clean hands, mix all together. Continue layering in same manner until all the spinach is used. (Spinach will wilt as you continue process). Set mixture aside. Roll 1/2 pound dough into a circle approximately 8 inches across. Take portion of spinach, squeezing out excess liquid, and place in middle of the dough round. Fold dough over from one side to the other and seal edges with a floured fork. Continue making pies with remainder of the dough and filling. Brush the spinach pies with beaten egg yolk. Poke several holes in top of each pie to allow air to escape. Place on ungreased cookie sheet. Place in a preheated 400 degree oven for approximately 10 to 15 minutes or until golden brown. Remove from oven and place on cooling rack prior to cutting. Yield: 10 large spinach pies

  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.


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    Recipe courtesy of Rachael Ray