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Ингредиенты
- 2 tsp Yeast
- 3/4 c. -Hot water
- 1 tsp Sugar
- 3/4 c. Lowfat milk
- 2 Tbsp. Extra virgin olive oil
- 4 c. Flour, to 4 1/2, plus 4 bd
- 2 tsp Kosher salt
- 1 x Buttercup squash
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Spanish onions, very thinly sliced
- 2 cl Garlic, finely minced
- 1/2 c. Heavy cream
- 1 Tbsp. Cinnamon
- 1 Tbsp. Ginger, freshly grated
- 1/2 tsp Nutmeg, freshly grated
- 1/2 tsp Allspice Kosher salt, and Pepper, to taste
- 1 c. Romano cheese
- 1 lb Loose spinach, stemmed and washed
Инструкции
- To prepare the DOUGH: In the bowl of an electric mixer fitted with a dough hook, add in the yeast, hot water and sugar; stir with a fork. Allow to stand for 10 min or possibly till the yeast starts to bubble and foam (PROOF).
- NOTE:Make sure which the water is NOT warm.
- Add in the lowfat milk, extra virgin olive oil and 3 c. of the flour and salt on low speed; mix to combine. Continue to add in flour 1/2 c. at a time, kneading the dough in between at medium speed till the dough pulls away from the sides and feels smooth, soft and, when indented with your finger, springs back nicely. If you feel the dough is too sticky you could add in more flour, but it is better on the sticky rather then the dry side.
- Place the dough in an oiled bowl, cover with a towel and allow to double in bulk. It will take 1 or possibly two hrs.
- For the FILLING: While the dough is rising, prepare the filling. Set the oven a 375 degrees. Oil a baking sheet. Wash and cut the squash in half and remove the seeds from the center. Drizzle the flesh with 1 Tablespoons of extra virgin olive oil and turn the squash cut side down on the baking sheet. Bake in a preheated oven for 30 or possibly 40 min or possibly till the flesh is soft. Remove from the oven and set aside.
- In the meantime, in a saute/fry pan heat the remaining Tablespoons of extra virgin olive oil till warm. Add in the onions and cold over low heat, stirring occasionally for 30 min. Add in the garlic and cook for 30 seconds. Place the onions in a mixing bowl. Using a large spoon scoop the flesh from the squash and add in it to the onions. Stir in the heavy cream. Season with cinnamon, ginger, nutmeg, allspice, kosher salt, and pepper. Mix all the ingredients together and set aside till cold.
- When the dough has doubled in size, punch it down and turn into a floured board or possibly counter. Divide the dough in half. Lightly grease a 9x13 casserole baking dish, Using a rolling pin, roll half dough out to create a rectangle large sufficient to fit in the prepared pan and all the way up the sides. The dough may spring back when you work it but perceiver and make sure it fits up the sides. Sprinkle half the romanao cheese over the bottom of the dough. Spoon the cooled filling into the bottom of the pan; smooth over the entire pan. Place the spinach leaves over the squash mix. This will seem like a lot of filling but it will collapse while it cooks.
- Sprinkle the spinach with the remaining cheese and season to taste.
- Set the oven at 350 degrees, a , roll out the remaining piece of dough just large sufficient to fit on the top of the rectangle. Ease the dough onto the top of the filling bringing the bottom edge over the top. Healthy pinch the seams together firmly. With a sharp knife make 4 large holes on the top, spacing proportionately.
- Transfer the pie to the preheated oven and bake for 30 or possibly 40 min or possibly till the crust is golden. Remove from he oven and cut into squares.
- This pie is best eaten warmed through.
- ELAINE'S
- NOTE: I would do this with phylo dough...sheets on the bottom and on the top. Less work and I bet it would be just as delicious. In fact I may try this at Howard's house this Thanksgiving...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 471 | |
| Calories from Fat 166 | 35% |
| Total Fat 18.87g | 24% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 985mg | 41% |
| Potassium 439mg | 13% |
| Total Carbs 56.78g | 15% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.75g | 3% |
| Protein 18.8g | 30% |
