Italian vegetable pie recipe

Pies are not normally associated with Italian cooking. It is made with leftover bread dough enriched with lard and escarole, mixed with anchovies, capers, pine kernels and olives.

The pie is a nutritious snack, which farmers used to take with them to the fields for lunch.

Ingredients

  Metric  Cups  Imperial 

  • 1 x 7g sachet of dried yeast
  • 150 ml lukewarm water
  • 250 g `00′ flour or strong plain (all-purpose bread) flour, plus extra to dust
  • 25 g softened butter, cut into pieces
  • 1 x 7g sachet of dried yeast
  • 5.3 fl oz lukewarm water
  • 8.8 oz `00′ flour or strong plain (all-purpose bread) flour, plus extra to dust
  • 0.9 oz softened butter, cut into pieces
  • 1 x 7g sachet of dried yeast
  • 0.6 cup lukewarm water
  • 8.8 oz `00′ flour or strong plain (all-purpose bread) flour, plus extra to dust
  • 0.9 oz softened butter, cut into pieces

For the filling

  • 3 tbsp extra virgin olive oil, plus extra to brush and drizzle
  • 500 g potatoes
  • 1 pinch salt and freshly ground black pepper
  • 1 small onion, thinly sliced
  • 300 g courgettes (zucchini), thinly sliced
  • 4 artichokes preserved in oil, sliced (reserve 2 tbsp of the oil)
  • 600 g spinach
  • 2 eggs
  • 50 g Parmesan, grated
  • 3 tbsp extra virgin olive oil, plus extra to brush and drizzle
  • 17.6 oz potatoes
  • 1 pinch salt and freshly ground black pepper
  • 1 small onion, thinly sliced
  • 10.6 oz courgettes (zucchini), thinly sliced
  • 4 artichokes preserved in oil, sliced (reserve 2 tbsp of the oil)
  • 21.2 oz spinach
  • 2 eggs
  • 1.8 oz Parmesan, grated
  • 3 tbsp extra virgin olive oil, plus extra to brush and drizzle
  • 17.6 oz potatoes
  • 1 pinch salt and freshly ground black pepper
  • 1 small onion, thinly sliced
  • 10.6 oz courgettes (zucchini), thinly sliced
  • 4 artichokes preserved in oil, sliced (reserve 2 tbsp of the oil)
  • 21.2 oz spinach
  • 2 eggs
  • 1.8 oz Parmesan, grated

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 60 mins
  • Serves: 6

Step-by-step

  1. Dissolve the yeast in the water. Combine the flour, butter and a pinch of salt in a large bowl. Make a well in the centre, gradually pour in the yeasted water and mix well to form a soft but not sticky dough.
  2. Knead on a lightly floured surface for 10 minutes, then form into a ball, cover with a clean tea towel and leave to rise in a warm place for 2 hours.
  3. Preheat the oven to 200°C/400°F/gas mark 6. Lightly grease a baking sheet with olive oil.
  4. Peel the potatoes and slice into rounds about 5mm/1/4 inch thick. Place on the baking sheet, sprinkle with salt and pepper and drizzle with extra virgin olive oil. Roast for about 15 minutes, until cooked through but firm.
  5. Meanwhile, heat 3 tbsp extra virgin olive oil in a frying pan, add the onion, then sweat over a medium heat until it has softened. Add the courgettes and sauté on a medium heat for 10 minutes until softened. Add the artichokes with their oil and cook for 5 minutes. Add the spinach and salt and pepper to taste, cover with a lid and cook for 5 minutes. Allow to cool.
  6. Increase the oven temperature to 220°C/425°F/gas mark 7. Beat the eggs in a bowl, then stir in the Parmesan and some salt and pepper. Add the cooled vegetables and gently combine.
  7. Line a round 23cm/9 inch diameter pie dish with greaseproof paper. Divide the dough in half. Roll out one half on a lightly floured surface and line the bottom and sides of the pie dish. Arrange the cooked potatoes on the bottom, followed by the vegetable filling.
  8. Roll out the other piece of dough and cover the pie, sealing well so that the filling does not escape. Prick all over with a fork and brush with extra virgin olive oil.
  9. Bake in the oven for 30-35 minutes, until golden. Can be eaten hot or cold.

By Gennaro Contaldo

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