Spinach Pie Friday became Spinach Pizza Pie Friday

I woke at 4 am swam at 6 and that means thinking about food earlier in the day. So now I am making spinach pies and I whipped up a sourdough semolina rye dough to be the vehicle. Happy Friday!

This recipe just became larger!!

 Your Jewish roots with Italian inflection is coming through when you end up cooking for an Army on a normal day.--from my Italian cousin Gina

UPDATE: Tonight shaped some of the dough into a round pizza and topped it with the spinach olive anchovy onion wine mixture and added freshly grated Asiago. We baked it for 10 minutes at 550 F in the oven. Delicious. The edges of the crust stuck to the pan (oops!) but we dug them out. Delicious!

UPDATE: Next time I will add a bit of whole wheat flour to the dough to give it more weight to stand up to the strong flavors of the topping. Otherwise delicious.

SPINACH PIE is my favorite food and so simple to make

SPINACH PIE is my favorite food and so simple to make: 

saute in large frying pan fresh chopped garlic 6 cloves, 2 average-sized onions chopped, olive oil,

then add 2 pounds chopped frozen spinach (defrosted) 2 cans large black olives chopped

then add a splash of Chianti, kosher salt, Adobo, red chili pepper, leftover vegetable stock as needed.

Make a simple semolina sourdough pizza dough for stromboli or shape into hand pies calzones. 

optional: add slices of Provolone, or Pepper Jack cheese and or pepperoni.

UPDATE: recently I learned that a few chopped anchovies add umami and now I do this. 

brush top with olive oil or a beaten egg. 

Bake at a preheated 450 degrees for 25 minutes.

ENJOY!  The leftovers are even better.