Spinach pie is an old family recipe. My grandmother made them around Easter when my dad was growing up.
She also made them whenever she wanted to make them like she did with everything else she made.
Sometimes when we made pizza, we cut a hunk of dough and put it aside to make spinach pies.
Add as much garlic and olives as you want. Lots of both make the pies tasty.
You can also add a pinch of red pepper flakes to the mix when you’re sautéing the garlic, olives, and spinach.
Some people make spinach pies that are more like spinach pizza. Half the dough and roll into two even pieces. Lightly coat the bottom of a baking sheet with olive oil. Top it with the spinach mixture. If you want, you can also add a thin layer of mozzarella. Cover with the remaining dough and brush with oil. Bake until golden brown and cut into squares to serve.
We prefer the individual pies. They’re good leftover too.
- 2 pounds fresh spinach
- 1 can black olives, sliced
- 3 cloves garlic, minced
- 4 tablespoons olive oil
- 1 recipe pizza dough
- Saute spinach, olives, and garlic in olive oil until wilted but not mushy. Add salt and pepper to taste.
- Divide dough into 10-12 rounds or triangles. Add a generous spoonful of spinach mixture to each dough round. Fold dough over spinach. Pinch sides to seal, and brush with olive oil. Bake at 425°F until golden brown.