- Yield servings
This dish is great for brunch as a great alternative to quiche.
Serve with some fresh fruit or some fluffy scrambled eggs. Or, add some tomato sauce to the spinach mixture, and it becomes more of a Mediterranean pizza, and dinner is ready to go. The olive oil crust can be made ahead of time, but because it does not contain yeast, and therefore doesn’t have to rise, it can be ready in a flash anyhow.
- 2 cloves garlic
- 1 medium medium red onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 pound frozen chopped spinach, thawed
- 4 ounces grated mozzarella cheese
- 2 ounces grated Parmesan cheese
- 4 ounces feta cheese, crumbled
- Line a rimmed baking sheet with parchment paper and set it aside. Separate the olive oil crust into two equal portions. Place one portion between two sheets of plastic wrap and roll into a round about 10 inches in diameter. Repeat with the other portion. Place both olive oil crusts, still between sheets of plastic wrap, flat on a shelf in the refrigerator to chill for 10 to 15 minutes.
- While the crust is chilling, make the filling. On a flat surface, place each clove of garlic beneath the flat of a wide knife and apply pressure to crush the clove. Remove the skin and place the whole crushed cloves of garlic, along with the onion and olive oil, in a small skillet. Saute the garlic and onion in the oil until the onion is translucent and the garlic is fragrant, about 6 minutes. Spoon the onions and oil in a large bowl. Discard the garlic. Place the spinach in a clean kitchen towel and wring out all the liquid. Once the spinach is dry, add it to the onion mixture and mix to combine the ingredients. Add the three cheeses to the onion mixture and mix well to combine thoroughly.
- Take both crusts from the refrigerator. Preheat your oven to 350°F. Remove the plastic wrap from one round of dough and place it, flat, on the prepared baking sheet. Spoon the spinach mixture onto the center of the dough on the baking sheet and spread it out evenly over the surface of the dough, leaving a 1-inch border all around. From the other round of dough, remove one sheet of plastic wrap and place it, exposed side down, on top of the spinach mixture and squarely atop the bottom crust. Carefully remove the remaining piece of plastic wrap from the top crust. Cinch together the edges of the top and bottom crusts all along the perimeter of the pie. With a very sharp knife, slice three to four vents into the top of the crust to allow steam to escape during baking.
- Place the pie on the baking sheet and bake in the center of the oven for about 30 minutes, or until nicely browned all over.
- Once the pie has finished baking, remove it from the baking sheet and place on a cutting board. With a large serrated knife, slice the pie into wedges and serve immediately.
Note: The preferred crust is the Savory Olive Oil Crust, also from Gluten-Free on a Shoestring, and also on the site.
From the book Gluten-Free on a Shoestring, by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.