Spinach and Egg Pie

DOUGH: We start by gathering all the necessary ingredients for the dough, which include flour, butter, eggs, cold water, and salt. It is essential to mix these ingredients in a large bowl using a spatula or a wooden spoon until a homogeneous mixture forms. Once we have obtained a uniform dough, we begin to knead. It is important to knead the dough for 5-10 minutes until it becomes elastic and smooth. Then, we gather the dough into a ball, wrap it in cling film, and let it chill in the refrigerator for at least 30 minutes. This process will help strengthen the dough, making it easier to roll out later.

FILLING: While the dough cools, we prepare the filling. We take the chicken gizzards and boil them in a pot with water and salt to enhance their flavor. After about 15-20 minutes, we drain the gizzards, let them cool, and cut them into small cubes. Next, we prepare the spinach, which we blanch in hot salted water. If we use fresh spinach, we make sure it is well washed and cleaned before blanching. If we opt for frozen spinach, we simply add it to boiling water for a few minutes, then drain it and let it cool. Once the spinach is ready, we chop it finely.

To assemble the filling, we roll out the dough into a thin sheet, which we place in a round baking pan with a diameter of 26-28 cm, lined with baking paper. It is important to let the edges of the dough extend over the rim of the pan to form a nice border. In a bowl, we combine the chopped spinach with the raw eggs, beaten as for an omelet, the diced gizzards, finely chopped green onion, and sunflower seeds. If the mixture is too watery, we add a little semolina to thicken it. We season with salt and pepper to taste, then pour half of the resulting mixture over the dough in the pan.

We place the halves of boiled eggs over the filling, ensuring they are evenly distributed across the surface. We cover with the remaining spinach mixture and gather the edges of the dough to form a beautiful crust. We place the pan in the preheated oven at a moderate temperature for about 45 minutes, or until the dough turns golden and crispy. Once done, we let the pie cool in the pan for a few minutes before removing it. It can be served warm or cold, accompanied by fresh seasonal salads. This spinach and gizzard pie is a delicious choice for any meal. Enjoy!