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- 300 GRAM FLOUR
- 75 GRAM COLD BUTTER, cubed
- 6 TBSP OLIVE OIL
- 1 KG SPINACH
- 2 CLOVES GARLIC, chopped
- 150 GRAM PECORINO, grated
- 200 GRAM PANCETTA, chopped
- 2 TBSP PARSLEY, cut
- 1 EGG
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- 1 KG POTATOES, peeled
- 300 GRAM BACON, sliced
- 100 GRAM CHEESE, grated
- HANDFUL PARSLEY, cut
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Mix the flour with
the butter, the olive oil and 3/4 cup of water and knead well. Roll
out 2/3 of the dough and line a greased round pie dish with it. Stir
fry the spinach until it has shrunk completely. In a separate pan, stir
fry the pancetta. Put the spinach, pancetta, cheese, garlic, parsley
and egg together and add salt and pepper to taste. Put this mixture
inside the pie. Roll out the remaining dough to a circle, the size of
the pie and close the pie with it. Make small holes in the lid of the
pie and bake the pie 45 minutes at 190 degrees
Celsius.
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Cook the potatoes 10
minutes and slice them. Put a layer of bacon in a greased oven dish
and cover the sides as well. Add a layer of potatoes, half of the cheese
and parsley and pepper and salt to taste. Repeat the process. Finish
with a layer of potatoes. Cover with bacon slices. Bake the pie half
an hour in the oven at 200 degrees Celsius.
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