TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Homemade Wine-Flavored Pie Crust

Savory Italian Easter Pie

Ricotta Cheese Pie

Italian Veal Pie with Parmesan Crust

Pie and Tart Recipes

Italian Recipes

Potluck Recipes

Italian Pie with Spinach, Red Peppers, Meat and Cheese

Serves 6 to 8

This recipe is based on one from Biba Caggiano called 'Pie of Four Tastes'. It is excellent. I made a few changes, mostly in choices for the meats and cheeses. Others can be used if you prefer. Biba uses a wine flavored pie crust, which is in the similar and related recipes, that is delicious with this filling. You can use your favorite double pie crust recipe, but consider substituting wine for water, as it provides a very special flavor. This makes a wonderful vegetarian dish if you omit the meats and add more vegetables. Serve the pie as a main dish, but it is also appropriate as a first course, part of a buffet or at a potluck event, in which case it will serve more people.

Ingredients

  • 1 batch double crust pie dough (see the similar and related recipes)
  • 5 large red bell peppers
  • 1 package (10 ounces) frozen leaf spinach, thawed and drained
  • 2 tablespoons butter, preferably unsalted
  • Approximately 1 tablespoon cream
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 pound prosciutto, ham or salami, thinly sliced
  • 1 pound Italian fontina, sharp provolone or asiago cheese, thinly sliced
  • 1 egg, lightly beaten

Make the pie dough and chill as directed. Char the peppers under a very hot broiler, on a grill or over a gas flame until skin is well charred. Place in a plastic bag until cool enough to handle. Remove the skin, cut into slices about 1-inch thick; drain well. Sauté the spinach in the butter until tender. Drain excess liquid; add just enough cream to moisten slightly and the Parmesan cheese.

Preheat oven to 375° F. Roll half of the pie dough and place in the bottom of a 10-inch springform pan, making certain the edges come up over the sides of the pan. Place a layer of meat slices in bottom. Top with some of the spinach, then peppers and then cheese. Continue to layer, ending with cheese slices. It should make 3 layers in all. Roll out remaining dough and place on top. Crimp together the edges of the bottom and top crusts. Brush the top with the beaten egg; prick so that steam can escape. Bake until crust is golden and done, about 1 hour. Allow pie to cool on a rack at least 15 minutes before serving. It is equally delicious warm or room temperature.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.