The pastry is beautiful and super easy to work with. The filling absolutely delicious.
You can eat it hot, but we like it warm or at room temperature.
This I have put in my entertaining section, as it would be great to serve at parties, but I also like to serve it for lunch or dinner.
Easy, tasty, something you need to try.
Makes 12 slices
400g "00" flour
60ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
Sea salt, for sprinkling
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced
200g baby spinach
25g (¼ cup) grated parmesan
25g (¼ cup) grated pecorino
Small handful parsley leaves, coarsely chopped
1/4 teaspoon freshly grated nutmeg
zest of ½ lemon
salt and freshly ground black pepper, to taste
Lemon wedges, to serve
Place the flour, oil and 200 ml water in a bowl and mix until combined. Tip onto a lightly floured surface and knead for a few minutes (about 5min) or until smooth. Shape into a ball, then return to the bowl, cover and rest for 20 minutes.
Meanwhile, for the filling, heat the olive oil and garlic in a large frying pan over medium-high heat until fragrant. Add the spinach, then cover and cook until just wilted. Remove from the pan and set aside to cool. Place the remaining filling ingredients in a bowl and combine well. Squeeze the excess liquid out of the cooled spinach, coarsely chop, then add to the filling and stir to combine. Cover and refrigerate for 30 minutes to firm up.
Preheat the oven to 220˚C/200˚C fan forced. Oil a 30 cm x 40 cm baking dish.
Roll out the pastry on a lightly floured work surface into a rectangle about 3 mm-thick (you want to see your fingers through it). Place it onto the oiled dish with the sides overhanging. Place the filling in the middle and spread evenly over the dough. If the overhanging bits have stuck together and are thick in places, just roll them out gently with a rolling pin. Fold the overhanging pastry over to enclose the filling, then gently pinch the edges together to seal. Brush the pastry with olive oil and sprinkle with a little salt. Bake for 30-35 minutes or until golden and the pastry is cooked through.
Pin it: www.pinterest.com.au/pin/399413060710147950