Rustic Sicilian Pie / Impanata
Impanata is a rustic Sicilian pie, filled with spinach, cheese, pine nuts, and raisins. You will need only one quarter of the basic dough for Carmelo’s Sicilian Bread for this two-crust pie; use the remaining dough to make a slightly smaller loaf of bread. Since it can be made ahead and transported with ease, impanata is perfect picnic fare.
- 1/3 cup Filippo Berio olive oil
- 1 large white onion, thinly sliced
- Two 10-ounce packages frozen spinach, cooked, drained, and squeezed dry
- 1/2 cup toasted pine nuts
- 1 cup grated provolone cheese (4 ounces)
- 1/2 cup raisins
- 1/4 recipe Carmelo's Sicilian Bread dough, prepared through step(let rise on a cookie sheet)
- 1 egg, beaten
- Sesame seeds for sprinkling
- Coarse sea salt for sprinkling
- In a skillet, heat the olive oil over low heat. Add the onions and cook until they are deep brown and lightly caramelized. Add the spinach and pine nuts, and cook for 2 minutes. Transfer to a bowl, and let cool, than add the cheese and raisins. Mix well and set aside.
- Preheat the oven to 375ºF. Divide the dough in half. On a floured surface, roll one piece into a 12-inch circle. Fit it into a 9-inch pie pan. Spoon the filling into the pan.
- Roll out the remaining dough to a 14-inch circle, and cover the filling with the dough. Trim the excess dough and pinch the edges to seal. Make a decorative border with your fingers. Brush the top of the pie with the beaten egg, and sprinkle on the sesame seeds and coarse salt.
- Bake the pie for 25 to 30 minutes, or until the top is nicely browned. Let cool slightly before cutting into wedges. Serve warm or at room temperature.
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