Spinach Pie (Emilia-Romagna)

Appetizers

Ingredients

Fresh spinach - 5 pounds

Salt

Butter - 2 tbsps

Fat salt pork, finely chopped - 1/2 pound

Clove garlic, finely chopped - 1

Green (spring) onions - 6

All purpose flour - 2 cups

Lard or butter - 2 tbsps

Eggs - 2

Grated parmesan cheese - 1 cup

Wash the spinach carefully, pulling off any discolored leaves and coarse ribs or stalks. Put it into a pan without any water other than that clinging to the leaves, add the slt to taste and cook, covered, over moderate heat until soft. Drain the spinach in a sieve or colander and press down firmly to extract all the moisture. Chop finely and reserve.

Heat the butter in a large, deep frying pan, add the salt pork and cook until the fat runs. Add the garlic and the onions, which you have chopped finely, green parts and all. When these are golden, stir in the chopped spinach. Mix well and simmer for 5 minutes longer. Check seasoning and reserve.

Sift the flour into a bowl. Rub in the lard or butter, add a pinch of salt and work in enough warm water to make a firm dough. Knead well, roll the dough into a ball and cut it in half. Roll each piece out thinly into two rounds, making one round larger than the other. Line a shallow pie pan with the larger round, over lapping the sides, and fill it with the spinach mixture. Beat the eggs, add the parmesan cheese and pour over the spinach. Cover with the remaining round of dough and seal the two rounds firmly. Trim off untidy edges and prick the top with a fork.

Bake the pie in a hot oven (425F) for 20 minutes or serve untill top is golden brown. Serve hot.

Serves 6