Tri-Color Savory Pie Recipe
Category: Appetizers
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 150g |
| All-purpose flour | 250g |
| Spinach | 150g |
| Egg | 1 |
| Fine salt | 2 pinches |
| Potatoes | 600g |
| Cherry tomatoes | 300g |
| Green peas | 230g |
| Zucchini | 530g |
| Fresh cream (liquid) | 250g |
| Eggs | 3 |
| Fresh spring onion | 60g |
| Garlic | 2 cloves |
| Chives | 3 sprigs |
| Extra virgin olive oil | 40g |
| Oregano | 1 pinch |
| Nutmeg | 1 pinch |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Spinach and Potato Filling:
- Start by washing and cleaning the spinach. Place it in a pan over low heat, letting it wilt gently for about 2-3 minutes. Once wilted, set it aside to cool.
- Once the spinach has cooled, transfer it to a bowl and lightly mash it with a fork. Add one egg and mix it in. Using an immersion blender, blend the mixture until smooth.
-
Make the Pie Dough:
- In a separate bowl, add the all-purpose flour, cold butter cut into cubes, and a pinch of salt. Blend the ingredients using a food processor for a few seconds, until the mixture becomes crumbly.
- Transfer the mixture to a clean work surface, and add the spinach puree. Work the dough with your hands, mixing gently to avoid warming up the dough too much.
- Once combined, shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least two hours until firm.
-
Prepare the Filling Components:
- Slice the spring onion and sauté it in a pan with two tablespoons of olive oil until soft and translucent. Add the peas, season with salt and pepper, and cook over low heat until tender.
- Meanwhile, boil the whole potatoes in their skins for about 30 minutes, or 15 minutes in a pressure cooker. The potatoes should remain firm, so they don’t break apart during cooking. Once cooked, let them cool slightly, peel, and slice them into thin half-centimeter rounds.
- Trim the zucchini and slice them thinly using a mandolin. Heat the remaining olive oil in another pan with the garlic cloves. When the garlic turns golden, remove it from the pan and add the zucchini slices. Sauté them over high heat for a few minutes to keep them crunchy, stirring occasionally. Season with salt and pepper.
-
Assemble the Pie:
- After the dough has chilled, take it out of the fridge and roll it out to a thickness of about half a centimeter.
- Grease a 26 cm pie dish with butter, then line it with the rolled dough. Use a fork to prick the base of the dough.
- Begin layering the filling: start with a layer of zucchini slices, followed by a layer of peas. Repeat the layering until all the ingredients are used up.
-
Make the Egg-Cream Mixture:
- In a bowl, beat together the fresh cream and eggs. Season with salt, pepper, and finely chopped chives. Pour this mixture over the layered vegetables in the pie.
-
Bake the Pie:
- Preheat your oven to 180°C (160°C for fan-assisted ovens). Bake the pie for 45-50 minutes, or 35-40 minutes if using a fan oven, until the top is golden and set.
- Once baked, remove the pie from the oven and let it cool slightly before slicing.
-
Serve:
- Cut the pie into slices and serve warm or at room temperature, perfect as an appetizer for any gathering or a light meal.
Tips:
- Vegetable Variations: Feel free to substitute or add other vegetables like bell peppers or mushrooms to suit your taste.
- Dough Storage: If you’re short on time, you can make the dough ahead of time and keep it refrigerated for up to 24 hours.
- Vegan Version: Replace the eggs and cream with a vegan substitute like almond milk and a flax egg to make this pie suitable for a vegan diet.
