This recipe features a delicious savory pie filled with a flavorful mixture of spinach and onions, encased in a light and airy yeast dough. The dough is enriched with vegetable oil and melted butter, creating a tender and flaky crust. The filling is a simple yet satisfying blend of spinach and sautéed onions, seasoned with salt and spices. This pie is perfect for a light meal, snack, or appetizer.
Preparation Time:
- Prep Time: 45 minutes (including dough rising)
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
Ingredients:
For the Dough:
- 400ml warm water (approximately 40-45°C/104-113°F)
- 1 teaspoon dry yeast
- 1 teaspoon salt
- 450-500g all-purpose flour
- 100ml vegetable oil (sunflower, canola, or light olive oil)
- 50g melted butter
For the Filling:
- 500g fresh spinach
- 2 medium onions, chopped
- 30ml vegetable oil
- Salt, to taste
- Spices, to taste (e.g., black pepper, nutmeg, paprika)
Directions:
-
Prepare the Dough:
- In a large bowl, combine the warm water and yeast.
- Let it sit for 5-10 minutes until the yeast activates and forms a frothy layer.
- Add the salt and mix well.
- Gradually add the flour, mixing with a spoon or your hands until a dough forms.
- Add the vegetable oil and melted butter, and continue to knead the dough until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
-
Prepare the Filling:
- Wash the spinach thoroughly and roughly chop it.
- Heat 30ml of vegetable oil in a large skillet over medium heat.
- Add the chopped onions and sauté until softened and translucent.
- Add the spinach to the skillet and cook until it wilts and releases its moisture.
- Continue cooking until the moisture evaporates.
- Season with salt and spices to taste.
- Remove from heat and let the filling cool slightly.
-
Assemble the Pie:
- Preheat oven to 180°C (356°F).
- Lightly oil a baking dish or pie pan.
- Once the dough has risen, divide it into two portions.
- Roll out one portion of the dough to fit the bottom of the baking dish, allowing some overhang.
- Place the rolled-out dough in the baking dish.
- Spread the spinach and onion filling evenly over the dough.
- Roll out the second portion of the dough to cover the filling.
- Place the rolled-out dough over the filling and press the edges to seal.
- Trim any excess dough and crimp the edges to create a decorative border.
- You can brush the top with an egg wash (optional) for a golden-brown finish.
-
Bake the Pie:
- Bake in the preheated oven for 30 minutes, or until the crust is golden brown.
-
Serve:
- Remove the pie from the oven and let it cool slightly before slicing and serving.
- Serve warm.
Nutritional Facts: (Approximate values per serving, based on 8 servings)
- Calories: 300-400 kcal
- Protein: 10-15g
- Fat: 15-20g
- Carbohydrates: 35-45g
- Fiber: 5-8g
- Sodium: 300-500mg
Tips:
- Ensure the water is warm, not hot, to activate the yeast properly.
- Knead the dough until it is smooth and elastic for a tender crust.
- Allow the dough to rise in a warm place for optimal results.
- Squeeze out excess moisture from the spinach filling to prevent a soggy pie.
- Adjust the seasoning of the filling to your taste.
- Brush the top of the pie with an egg wash for a golden-brown finish.
Variations:
- Add other vegetables to the filling, such as mushrooms, bell peppers, or leeks.
- Add cheese, such as feta or ricotta, to the filling.
- Use different herbs and spices, such as dill, parsley, or nutmeg.
- Make individual pies or pastries instead of one large pie.
- Use phyllo dough instead of yeast dough for a different texture.
Serving Suggestions:
- Serve as a light lunch or dinner with a side salad.
- Serve as a snack or appetizer.
- Serve with a dollop of yogurt or sour cream.
- Pack it for a picnic or lunchbox.
Frequently Asked Questions:
- Can I use active dry yeast instead of instant yeast?
- Yes, but you will need to activate it in warm water before adding it to the flour.
- Can I use frozen spinach?
- Yes, thaw it completely and squeeze out excess moisture before using.
- Can I make the dough ahead of time?
- Yes, you can make the dough ahead of time and refrigerate it for up to 2 days.
- Can I freeze the pie?
- Yes, you can freeze cooked or uncooked pies. Thaw them before reheating or baking.
- How do I prevent the filling from being too watery?
- Cook the filling until the moisture has evaporated.
- Can I use other fillings?
- Yes, you can use various fillings, such as ground meat, cheese, or other vegetables.
- How do I store leftover pie?
- Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave.