Two Italian Spinach Pies with Anchovies and Olives made with a Simple Sourdough Pie Crust

I was inspired by a lady on youtube who used anchovies with her spinach and onions. I sauteed chopped onions in a frying pan. Then I added anchovies and the olive oil from the anchovy tin, a whole bulb of peeled and chopped garlic, and 2 cans of black olives chopped. I melted 2 pounds of frozen spinach, cooking off the liquid rather than squeezing it dry, and added the Chianti. Then I let it sit while I worked on the dough for the pie crust.

I added sourdough rye starter and leftover chick pea stock (that had been seasoned with Adobo) to the many cups of all purpose flour and cornmeal. I kneaded it and then added olive oil. Then I dusted a surface with flour, rolled the dough thin, and draped it into 2 standard-sized aluminum pie pans, added the cooked spinach olive onion anchovy mixture and rolled out a top crust. I trimmed the dough and pinched the top and bottom crust together at the edges. I painted the top crusts with olive oil and baked them at 450 for 45 minutes. Halfway through I painted more olive oil on top and rotated them in the oven. They smell amazing and will be ready soon. I lowered the temps to 350 for the last 9 minutes. Then I let them hang out for another 9 minutes in the oven's residual heat.