Spinach Feta Pie with Pizza Dough
46 هزار بار بازدید -
2 سال پیش
-
Spinach Feta Pie with Pizza
Spinach Feta Pie with Pizza Dough
00:00 Intro
01:12 Making the Dough
03:48 Rising the Dough
04:45 Understanding the Filling Concept
05:30 Filling Recipe
08:20 Shaping and Baking
Here is the parchment paper that I use (affiliate link):
https://amzn.to/3Ffki1R
Makes 2 pies / Serves 4
Dough:
=====
(make 1 to 4 days before serving )
226 grams unbleached all-purpose flour (I use King Arthur)
1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast)
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)
158 grams water at 70-90F (21-32C)
24g olive oil divided between 2 containers of 2 cup capacity each (12g per container)
By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.
With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Add the water. Fit the mixer with a paddle attachment and run it on low speed. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains.
Both methods: Cut the dough in half with an oiled spoon. Place each half into a container with oil. Flatten the top. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 4 days. The dough should be roughly doubled in size before shaping.
Filling (can be made a day ahead):
==========================
1 diced yellow onion cooked in 2 Tbsp butter until translucent and golden brown
150g (5 oz box) baby spinach, chopped
30g herb mix (parsley, dill, tarragon, cilantro), chopped
2 scallions, sliced
Salt to taste (I used 1/2 tsp Diamond Crystal Kosher salt)
1/2 tsp pomegranate molasses
2 oz feta, crumbled (I like sheep milk feta from France, Valbresso brand)
Mix everything with your hands aggressively to wilt the greens. Taste and correct for salt and acidity.
If you want to use Swiss Chard, here is how to cook it: Mastering Ravioli (The Most Detailed ...
Shaping and Baking:
================
Position the racks in the bottom and top of your oven. Preheat the oven to 500F (260C) for at least 30 minutes (45 min if using a stone or steel placed on the bottom rack).
Get the dough out of the fridge 10 min before shaping. Shape on parchment paper as shown in the video. Divide the filling between 2 doughs. Spread the filling leaving a 1.5 inch border. Fold the dough towards the center leaving a little hole in the middle. Wipe the oil from the parchment paper around the pie.
Slide the parchment onto a rimless baking sheet and slide the parchment with the pie onto the bottom rack of the oven. Bake for 8 min. Move to the top rack for 2 min (or leave it on the bottom rack, turn on the convection fan, and bake 2 more minutes). Slide onto a cooling rack, pull out the parchment. Brush with butter. Cool for 7 minutes while baking the second pie. Ideally, serve immediately. If necessary the pie can be rewarmed at 500F (in the middle of the oven for 5 min and rebuttered).
Other filling ideas:
==============
Mashed potatoes from my pirozhki video: Potato Pirozhki /Piroshki (Stuffed Ye...
Caramelized cabbage: Caramelized Cabbage
Support my channel
Patreon: helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: Facebook: HelensKitchenCooking
INSTAGRAM: Instagram: helen.rennie
00:00 Intro
01:12 Making the Dough
03:48 Rising the Dough
04:45 Understanding the Filling Concept
05:30 Filling Recipe
08:20 Shaping and Baking
Here is the parchment paper that I use (affiliate link):
https://amzn.to/3Ffki1R
Makes 2 pies / Serves 4
Dough:
=====
(make 1 to 4 days before serving )
226 grams unbleached all-purpose flour (I use King Arthur)
1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast)
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)
158 grams water at 70-90F (21-32C)
24g olive oil divided between 2 containers of 2 cup capacity each (12g per container)
By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.
With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Add the water. Fit the mixer with a paddle attachment and run it on low speed. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains.
Both methods: Cut the dough in half with an oiled spoon. Place each half into a container with oil. Flatten the top. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 4 days. The dough should be roughly doubled in size before shaping.
Filling (can be made a day ahead):
==========================
1 diced yellow onion cooked in 2 Tbsp butter until translucent and golden brown
150g (5 oz box) baby spinach, chopped
30g herb mix (parsley, dill, tarragon, cilantro), chopped
2 scallions, sliced
Salt to taste (I used 1/2 tsp Diamond Crystal Kosher salt)
1/2 tsp pomegranate molasses
2 oz feta, crumbled (I like sheep milk feta from France, Valbresso brand)
Mix everything with your hands aggressively to wilt the greens. Taste and correct for salt and acidity.
If you want to use Swiss Chard, here is how to cook it: Mastering Ravioli (The Most Detailed ...
Shaping and Baking:
================
Position the racks in the bottom and top of your oven. Preheat the oven to 500F (260C) for at least 30 minutes (45 min if using a stone or steel placed on the bottom rack).
Get the dough out of the fridge 10 min before shaping. Shape on parchment paper as shown in the video. Divide the filling between 2 doughs. Spread the filling leaving a 1.5 inch border. Fold the dough towards the center leaving a little hole in the middle. Wipe the oil from the parchment paper around the pie.
Slide the parchment onto a rimless baking sheet and slide the parchment with the pie onto the bottom rack of the oven. Bake for 8 min. Move to the top rack for 2 min (or leave it on the bottom rack, turn on the convection fan, and bake 2 more minutes). Slide onto a cooling rack, pull out the parchment. Brush with butter. Cool for 7 minutes while baking the second pie. Ideally, serve immediately. If necessary the pie can be rewarmed at 500F (in the middle of the oven for 5 min and rebuttered).
Other filling ideas:
==============
Mashed potatoes from my pirozhki video: Potato Pirozhki /Piroshki (Stuffed Ye...
Caramelized cabbage: Caramelized Cabbage
Support my channel
Patreon: helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: Facebook: HelensKitchenCooking
INSTAGRAM: Instagram: helen.rennie
2 سال پیش
در تاریخ 1401/02/22 منتشر شده
است.
46,025
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