Ingredients
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1 kg of Fresh spinach
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200 grams of Squacquerone cheese
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150 grams of Parmigiano Reggiano cheese
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1 clove of garlic
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25 grams of rosmary
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35 grams of extra virgin olive oil
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5 grams of salt
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For the shortcrust pastry
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225 grams of flour
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15 grams of sugar
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15 grams of brewer's yeast
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150 grams of butter
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60 grams of eggs1 medium size
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7 grams of salt
Directions
For a dinner with friends, here’s an easy-to-prepare vegetarian recipe, which while requiring a little long preparation time will ensure you an exceptional result.
Accustomed to seeing it melt in the heat of the Romagna piadina, the Squacquerone, whose name reminds us of its soft and yielding appearance, is proposed here in the salty pie version to enhance its creaminess qualities.
As mentioned, the recipe for this savory pie is very simple, but please don’t buy the industrial shortcrust pastry, make it at home, you will lose 20 minutes, but at least you will have a healthy, fresh product with an infinitely better taste. For the rest, there are no particular advice
Ingredients for the spinach and Squacquerone pie
For 6-8 people
For the stuffing
- 1 kg of fresh spinach
- 200 grams of Squacquerone cheese not too mature to be easily sliced
- 150 grams of Parmigiano Reggiano cheese
- 1 clove of garlic
- 25 grams of rosemary
- 35 grams of extra virgin olive oil
- 5 grams of salt
Wash and cook the spinach in a little salted water, drain well and chop.
Put a little oil in a pan and when it is hot add a crushed garlic clove and a sprig of rosemary for 30 seconds, which you will then remove.
Add the spinach that you will sauté for about a minute, before using them as a filling.
For the shortcrust pastry
- 225 grams of 0 flour
- 15 grams of sugar
- 15 grams of brewer’s yeast
- 150 grams of butter
- 1 egg
- salt
On the cutting board, mix the flour with all the other ingredients. Knead it well and put it to rise in a warm place in a bowl covered with a napkin. The dough will double in volume.
After about 1 hour, divide the dough in half and roll out two sheets with a rolling pin.
With one of the two parts lined with a cake pan of cm. 28 in diameter, previously buttered.
Make a layer of spinach, sprinkle with Parmesan cheese, spread the slices of squacquerone cheese over them and cover with strips of dough to create the lozenges, as if it were a tart.
Bake at 200 degrees for about 20 minutes. Cut into slices and serve immediately.
What is Squacquerone di Romagna Dop
A very tender, soft cheese, Squacquerone di Romagna is the thirty-fifth protected designation of origin of Emilia-Romagna registered by the European Union.
Which wine to pair with the spinach and Squacquerone pie?
We are dealing with intense flavors, so we choose an equally strong white wine, with good sapidity that can balance the cheesy flavor of the dish: the Trebbiano from the Gallegati winery has flair, aromatic herbs and elegance to make the pairing excellent.
If you want to combine a cocktail, choose the minty grace of the Mojito.
