Lenten pie with spinach and wild garlic

Name: Lenten pie with spinach and wild garlic - Antonia I.
Ingredients: DOUGH 300 g flour 125 ml water (or milk) 1 tablespoon of oil (or butter) 2 tablespoons of oil for greasing the pan (or butter) 1/2 teaspoon salt or as usual for bread FILLING 500; pepper to taste cheese on a sweet day

Sezon - Lenten pie with spinach and wild garlic by Antonia I. - Recipia

This spinach and wild garlic pie is one of the fasting options I make when I have fresh seasonal greens on hand. It's not a recipe that requires any special pastry skills, but it does take some patience to roll out the dough thin enough, especially if you want it to resemble traditional pies. Made in a skillet rather than baked, it's quick and quite versatile, especially when you don't feel like putting in too much effort and want something hearty with simple ingredients. Quick Info Total time: about 1 hour (including dough resting time) Preparation time: 35-40 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: medium (especially when rolling out the dough) Recipe type: fasting, light lunch or dinner Ingredients Dough: 300 g flour 125 ml water (or milk if not fasting) 1 tablespoon oil (or butter for the non-fasting version) 1/2 teaspoon salt (or to taste) 2 tablespoons oil for greasing the skillet (or butter) Filling: 500 g fresh spinach 1 bunch wild garlic salt and pepper, to taste (optional) cheese, if not fasting Instructions 1. Place the flour in a large bowl. Add the salt, a tablespoon of oil, and the water. Start kneading until you have a soft, elastic dough with a fine texture. If it feels too soft, you can sprinkle in a tablespoon of flour, but be careful not to make it too tough. Personally, I prefer to add more water at the beginning and add flour as needed, not the other way around. The dough should be smooth, not sticky, and let it rest, covered, for about 30 minutes. 2. Chop the spinach and wild garlic finely. Mix them together and season with pepper, but only add salt right before filling the pie to avoid releasing too much liquid from the filling. If you add salt at the beginning, the leaves will wilt and release water, which won't help the final texture. 3. Divide the dough into 3 equal pieces. Take each piece and roll it out with a rolling pin on a lightly floured surface as thin as possible. Ideally, it should be under 2 mm, but if you can't manage, 2.5 mm will work too. It's important that it’s not too thick; otherwise, it won't cook evenly in the skillet. 4. On the edge of each dough sheet, place a line of the spinach and wild garlic mixture. Roll it up just enough to cover the filling, without overlapping too many layers of dough (otherwise, it will remain uncooked inside). Trim any excess dough if necessary. 5. Form a snail shape from the rolled dough and place it in the center of the greased skillet. 6. Repeat with the remaining pieces of dough: roll out, add filling along the edge, roll up, and this time wrap the new roll around the one already in the skillet to create a spiral snail shape. 7. If the dough is a bit thicker and you can't make the snail without overlapping too much dough, just stop at simple rolls and cook them as they are, turning them on all sides in the skillet. 8. Place the skillet over medium heat. Cook the pie for 10 minutes on one side until it browns. Use a lid or a large plate to flip the pie onto the other side. Add the remaining oil around the edges to prevent sticking and cook for another 8-10 minutes until golden. 9. Remove the pie to a serving platter and let it rest for a few minutes. It can be eaten warm or cold. Why I make this recipe often First of all, because I use what I have on hand in season. It works well with any green leaves, not just spinach or wild garlic. It's quite quick and suitable for any meal, especially when you want something filling without too much fat or cheese. If there are leftovers, it can also be eaten cold, making it practical. Tips and Variations Tips Do not add salt to the filling until just before filling the sheets; otherwise, the leaves will release too much water. The thinner the dough, the better it will cook through in the skillet; otherwise, it will remain uncooked in the overlapping areas. If you are not experienced with making snail shapes, you can bake individual rolls for easier flipping. Use a heavy-bottomed skillet to prevent the pie from burning. Substitutions Wild garlic can be replaced with green onions, chard, or even dill, depending on what you have. If not fasting, you can use milk instead of water for the dough and add crumbled cheese to the filling. Butter can replace oil for a richer version. Variations You can add nettles, beet greens, or any greens you have on hand to the filling. Feta or telemea cheese can be added if you are not fasting. If you have a more liquid filling, make sure to squeeze the leaves well before using them. Serving Ideas Serve it plain, warm or cold, as a snack or main dish. It pairs well with a seasonal salad or soy yogurt for fasting. It also makes a great lunchbox option, as it doesn't dry out quickly. Frequently Asked Questions How can I roll the dough thin enough if I have no experience? It takes a little patience. Use a floured surface and a rolling pin. If you can't get it very thin, bake individual rolls to ensure the dough cooks through. Can the pie be frozen? I do not recommend freezing. Skillet-made pies with leafy fillings do not retain their texture well after thawing. Can I use frozen leaves? You can use frozen spinach, but make sure to drain it very well after thawing and do not add salt beforehand, as it will release even more liquid. What can I use instead of wild garlic? Depending on what you have, you can use green onions, garlic greens, or even parsley, but adjust the amount to taste. Nutritional Values Approximately, one serving of pie (out of 4) has about 220-250 kcal, with 6-7 g of protein, 35 g of carbohydrates, and 6-7 g of fat (if using only oil). The amounts vary based on how much oil remains in the pie and whether you add cheese or not. If you use only vegetables and simple dough, it's quite light. Storage and Reheating The pie keeps well in the fridge, covered, for 1-2 days. It can be eaten cold or gently reheated in a skillet or oven, but it won't be as crispy as on the first day. I do not recommend freezing or keeping it for more than two days, as the leaves change texture.

Lenten pie with spinach and wild garlic

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