November 21, 2022
INGREDIENTS:
Serves 6
Olive oil pastry
- 300g flour, plus extra for dusting
- 2 tbsp Phileos extra virgin olive oil
- Pinch sea salt
- 150ml room temperature water
Spinach and parmesan filling
- 2 tbsp Phileos extra virgin olive oil, plus extra for brushing
- 2 shallots, finely diced
- 2 garlic cloves, roughly chopped
- 100g speck or bacon, cut into lardons
- 100g grated parmesan
- 500g spinach leaves, washed, dried and roughly chopped
- Sea salt and pepper
PREPARATION:
Step 1: Combine the flour and salt in a large bowl. Pour in the olive oil and water and mix with your hands until the mixture forms a ball. Tip the dough onto a floured work surface and knead for 5 minutes or until smooth. Alternatively, use a stand mixer fitted with a dough hook to mix the dough. The dough should be soft and pliable, but not sticky. Wrap the dough and allow it to rest for at least one hour. Divide the dough into three pieces and roll into balls.
Step 2: Preheat the oven to 400 degrees F. Grease a 26cm tray with olive oil and set aside.
Step 3: For the filling, warm the olive oil in a pan over a low-medium heat and fry the shallots with a pinch of salt until softened and beginning to colour (around 10 minutes). Add the garlic and speck and continue to cook until the fat has rendered from the speck (3-4 minutes). Transfer to a large bowl and allow to briefly cool. Add the parmesan and spinach and mx to combine. Season to taste.
Step 4: On a lightly floured work surface, roll out one of the balls of dough to a very thin circle, as thin as you can roll it, stretching with your hands to help it along. Use the weight of the dough to help it stretch. Drape the pastry onto the prepared tray. Tip the filling onto the pastry.
Step 5: Repeat the rolling with the second ball of dough and drape the pastry over the filling. Brush generously with olive oil. Repeat the process once more with the final ball of dough. Trim the overhanging pastry to just 2 cm, then fold in the dough edge, crimping as you go, to seal the pie. Brush the pie with more olive oil, snip a hole in the centre to allow for steam to escape and bake in the preheated oven for 10 minutes.
Step 6: Brush the pie with some more olive oil and then continue to bake for a further 10 minutes or until golden and crisp. Allow to cool briefly then serve.
Enjoy!
