Prep 30 mins
Cook 1 hr 35 mins
From Italian Cooking & Living magazine
For the dough
- 4 cups unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 16 tablespoons unsalted butter, cubed
- 3 eggs
For the filling
- 1 cup raisins
- 2 tablespoons extra virgin olive oil
- 1 cup pine nuts
- 2 onions, minced
- 2 garlic cloves, minced
- 16 ounces frozen spinach, thawed
- 2 eggs
- 2 cups freshly grated parmigiano-reggiano cheese
- Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
- Add 2 of the eggs and continue to work until the mixture forms a dough.
- Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
- Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
- eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
- Remove with a slotted spoon.
- Add the remaining olive oil and cook the onions and garlic until wilted.
- Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
- Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
- Adjust the salt if necessary.
- Preheat the oven to 375°F.
- Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".
- Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
- Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
- Serve hot or at room temperature.