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GRISELDA’S TWICE-BAKED SPINACH PIE (AN ALBANIAN CLASSIC) Griselda Korani, Bujtina Sidheri Hotel, Korçë, Albania Please note: Griselda’s dough recipe makes several times as much dough as you’ll need for a single pie. She recommends making the larger quantity, saving the leftover dough in plastic wrap in the refrigerator, and using it to make other kinds of pie. You can cut the recipe in half (probably thirds) to make a single pie. The filling recipe makes just enough for a single pie. Dough 300 grams of flour 50 grams olive oil 1 egg 1/4 liter of water Salt to taste Filling 1 bunch of spinach, washed and chopped 50 grams white cheese A handful of gorgonzola, crumbled 1 egg 1/4 liter of milk Salt to taste 250 grams of butter, divided Extra olive oil for greasing pan Preheat oven to 350 degrees Celsius (662 degrees Fahrenheit). Combine ingredients for dough, mix, remove from bowl, and knead on a flat surface dusted with flour. Add more water or flour to dough as needed. Form a long roll and break off two chunks, each about the size of a softball. Form unused dough into balls, wrap in plastic, and place in refrigerator to be used for other pies. Using a very long, very thin rolling pin, roll out one ball of dough into a large circle. Add flour at the start and/or as needed while rolling. Roll up on the rolling pin and drape into bottom of greased pan. Combine filling ingredients and spread on bottom of pan. Dot generously with butter. Roll out second ball of dough, drape over the top of the pie. Fold over the edges, twisting slightly to get a braided effect. Put in oven for 5 minutes. Remove and place pan on a burner, turning frequently. Pie will swell and steam. Keep checking to see how brown the bottom is. When it’s almost perfect, smear butter on top of pie. Return to oven for one minute. Remove pie from oven, cut with scissors, and serve. For more, see my post Albania: Your Next Vacation Destination? These recipes are being collected as part of my ongoing Mediterranean Comfort Food Tour, a five-month journey around the Mediterranean rim exploring what food can tech us about other cultures — and our own. SEE MORE COMFORT FOOD RECIPES Collecting these recipes on the road, I have not yet had the opportunity to test these recipes in my own kitchen. Quantities are usually measured by eye, and ingredients may be subtly different than what we find at home, so results may vary. If you try a recipe and have questions or suggestions for refining it, please let me know. enjoylivingabroad@gmail.com |