elenora scarpetta::Of butter 2 3 tbl elenora scarpetta

elenora scarpetta

elenora scarpetta

elenora scarpetta::Of butter 2 3 tbl.
Basil flakes filling 2 boxes 4 tbl.
Extra virgin olive oil tsp.
Salt preparing the spinach rinse well remove any tough leaves or discolored leaves allow the spinach to be submerged into cold water for 10 mintues and drain.
Repeat the process until there is no sign of grit or sand remaining.
Drain and squeeze the spinach dry.
Heat oil in a skillet with garlic and diced onion.
Cook until the onions have softened or translucent.
Add spinach, salt, anchovies and olives and toss for 1 to 2 minutes.
Let it stand for 10 minutes.
Preparing the herb dough in a mixer, add 1 egg, salt, butter, black pepper, oil, parsley flakes, basil flakes and begin to mix.
Add sifted flour gradually.
Add water until you have incorporated a dough that is not too sticky.
Remove from mixing bowl and continue to knead on clean surface.
Let it stand in the refrigerator for 30 minutes.
Cut the dough in half roll out each piece to the measurement of your pyrex pan.
Using the rolling pin, place the dough into the pyrex pan.
Pour in the spinach mixevenly spreading it out and then place the top layer of dough.
Seal the edges with your hands and with a fork begin to make indentures all around the pie.
Puncture the pie with our fork for filtration.
Brush with egg wash.
Bake the spinach pie into a preheated oven of 375 degrees for 15 minutes, then reduce to 350 for 4045 minutes.
Remove from oven and allow to settle for 10 minutes before serving.
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