Italian Savory Pie From Plattertalkcom Recipe 465

ITALIAN SAVORY PIE

Steps:

• Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
• Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
• Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.
• Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.

ITALIAN SAVORY PIE FROM PLATTERTALK.COM RECIPE - (4.6/5)

Steps:

• for the Spinach and Ricotta Torte Preheat oven to 350 degrees F. Add olive oil to skillet and over medium heat, saute garlic for 1 minute. Add spinach to skillet a little at a time until all 4 cups are wilted Remove spinach from heat and place on cutting board, coarsely chop Place spinach and garlic in large mixing bowl and add cheese and 1 egg, stir until well mixed. Using brush, coat a 9" pie pan with 1 tablespoon butter Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan. Brush inside of phyllo dough with butter. Scoop spinach and cheese mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust. Beat remaining egg and brush outside of dough with egg wash. Bake for 25 to 35 minutes or until crush is golden brown. for the Zucchini and Mozzarella Torte Preheat oven to 350 degrees F. Add olive oil to skillet and over medium heat, saute garlic and zucchini for 5-10 minutes until tender. Place zucchini and garlic in large mixing bowl and add cheese and egg, stir until well mixed. Using brush, coat a 9" pie pan with 1 tablespoon butter Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan. Brush inside of phyllo dough with butter. Scoop zucchini mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust. Beat remaining egg and brush outside of dough with egg wash. Bake for 25 to 35 minutes or until crush is golden brown. for the Broccoli and Sausage Torte Preheat oven to 350 degrees F. Lightly steam broccoli until tender. Allow to cool and then coarsely chop Add sausage to skillet and brown over medium heat. Add broccoli to sausage, and over low heat, use a fork to coarsely mash the broccoli and sausage together until fully incorporated. Place broccoli and sausage mixture in large mixing bowl and add cheese and egg, stir until well mixed. Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan. Brush inside of phyllo dough with butter. Scoop broccoli and sausage mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust. Beat remaining egg and brush outside of dough with egg wash. Bake for 25 to 35 minutes or until crush is golden brown.

SAVORY PIE

Steps:

• Combine water and yeast in a mixing bowl and stir until yeast dissolves. Stir in 1 cup of flour. Stir in salt and a second cup of flour. Sprinkle some of the remaining flour over a work surface and your hands. Scrape dough out of the bowl and onto work surface. Gradually knead in additional flour, until dough no longer feels sticky.
• Coat large bowl with olive oil. Shape dough into ball and rotate in the bowl to coat with oil. Cover bowl tightly with plastic wrap and set in warm, draft-free place until doubled in bulk, about 1 hour. Punch dough down and knead for about 1 minute. Return dough to bowl and let rise until doubled again, about 45 minutes. Punch down dough.
• Preheat oven to 400 degrees. Lightly flour back of baking sheet and place dough on it. Roll dough into 12-inch circle, letting dough rest for a few minutes when it becomes too elastic to roll. Place filling in the center of dough and spread out, leaving a 2-inch border. Fold edge of the dough in over filling, making a pleat every 2 inches.
• Brush rim of pie with egg mixture. Bake until lightly browned and cooked through, about 25 minutes. Let cool slightly, cut into wedges and serve.