Spinach and Mozzarella Pie
Mix ½ c warm water, sugar, and yeast. Stir to dissolve. Put aside for 5 minutes to allow the yeast to bloom.
In a mixing bowl, add flour and salt. When yeast is fully bloomed, add to flour with the remaining water. Mix until smooth. Cover with cloth and allow one hour for the dough to rise.
Place two tablespoons olive oil in sauté pan. Add onion and spinach and cook until spinach is thawed. Place mixture in a towel and squeeze all excess liquid from the spinach. Preheat oven to 375°.
Punch down the dough and split in two. Roll out dough to fit either a greased pizza pan or a quiche pan. Once dough is in the pan, sprinkle parmesan cheese over the dough.
Spread spinach mixture next, and finally add the mozzarella cheese. Roll out remaining dough and place over the pie. Seal the edges tightly, and put fork marks all in the top of the dough.
Brush with olive oil. Bake 15 minutes, or until puffed up and golden brown.
Enjoy!
Ingredients
Directions
Mix ½ c warm water, sugar, and yeast. Stir to dissolve. Put aside for 5 minutes to allow the yeast to bloom.
In a mixing bowl, add flour and salt. When yeast is fully bloomed, add to flour with the remaining water. Mix until smooth. Cover with cloth and allow one hour for the dough to rise.
Place two tablespoons olive oil in sauté pan. Add onion and spinach and cook until spinach is thawed. Place mixture in a towel and squeeze all excess liquid from the spinach. Preheat oven to 375°.
Punch down the dough and split in two. Roll out dough to fit either a greased pizza pan or a quiche pan. Once dough is in the pan, sprinkle parmesan cheese over the dough.
Spread spinach mixture next, and finally add the mozzarella cheese. Roll out remaining dough and place over the pie. Seal the edges tightly, and put fork marks all in the top of the dough.
Brush with olive oil. Bake 15 minutes, or until puffed up and golden brown.
Enjoy!
