Sara's heard tell of the euphemistically named "Green Pie," but she's never had a chance to eat it at my house. The problem is that my family of 5 eats the whole thing. Which is pretty cool since the original name was "Italian Spinach Pie." Yep. Spinach is the main ingredient. And my 3 kids (11, 9 & 6) count it as one of their favorite meals.
Use your favorite pizza dough, just be sure the dough isn't too moist...you want a stiff, dry dough because the filling has a lot of moisture.
Here's one we tried recently and liked. Rick doubled it (you need a top & bottom crust), and he had to add more flour than it called for to get the right consistency, but it was a really good crust!
For the filling:
2-10 oz. pkg. frozen chopped spinach
2 eggs
2 tsp. chicken bouillon
2 tsp. Italian Seasoning
1/8 tsp. garlic powder
1 medium onion, chopped
1/2 stick of butter
1 c. soft bread crumbs ( make with 2-3 slices of bread chopped in food processor or blender)
1 c. parmesan cheese (we use the stuff out of the plastic jar)
Saute the onions in butter until clear. While onions are cooking, squeeze most of the water out of the spinach in a colander. In a large mixing bowl, beat eggs and combine all filling ingredients, mixing well.
Divide dough in half and roll out as you would for 2 pizzas. Put one dough round onto a round baking stone. Spread spinach mixture evenly on the dough. Cover the filling with the 2nd dough round. Seal the edges by pressing together. Brush the top with olive oil.
Bake at 400 for 30-40 minutes. Check at about 20 minutes. You may need to brush the top with olive oil again to keep it from overbaking.
Top with your favorite marinara sauce, if you like that sort of thing.
So I jumped the gun a little bit on this one. My favorite summer food is Tomato Basil Pizza, especially when all I have to do is walk out the garden and pick the tomato and basil. My garden isn't quite ready yet - but I am.
