Spinach pie from romagna

Name: spinach pie from romagna
Cook time: 45 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g flour; 75 g cold butter in pieces; 6 tablespoons olive oil; 4 x 300 g Spinach freshly ready; 80 g pancetta (meat products department), in pieces; 2 toes garlic finely chopped; 1 egg beaten; 150 g cheese pecorino, grated; 2 tablespoons fresh parsley flat, finely chopped

A tasty Italian recipe. The main course contains the following ingredients: meat, flour, cold butter (in pieces), olive oil, spinach (freshly prepared), pancetta ((meat products department), in pieces), garlic (finely chopped), egg (beaten), cheese (pecorino , grated), fresh parsley (flat and finely chopped).

Ingredients

Kitchen Stuff

food processor
low cake shape, diameter 25 cm

Directions

Mix the flour with 1 teaspoon of salt and 50 g butter.
Knead with 2 tablespoons of oil and 150 ml of lukewarm water until smooth dough.
Leave to rest covered.
Boil the spinach in portions, each time with 4 tablespoons of water.
Drain.
Puree in the food processor.
Heat 4 tablespoons of oil in a skillet and fry the pancetta with the garlic for 2 minutes.
Turn off the heat and mix with the spinach, the egg, the pecorino and the parsley.
Season with salt and pepper.
Preheat the oven to 200 ° C.
Melt the rest of the butter.
Brush the mold with a portion of the melted butter.
Roll two-thirds of the dough on a floured surface to a round piece of 30 cm.
Line the shape with the dough.
Spoon the spinach.
Roll the rest of the dough into a piece the size of the mold.
Place this on the filling and press the edges closed.
Brush with the rest of the butter and pierce holes.
Put the mold in the oven and fry the cake in 45 minutes until golden brown and done.
Cover the cake with aluminum foil if it gets too dark..