Pizza rustica with olive oil pastry

Allow 15-20 Minutes
Allow upto 1 hour

  • For the Filling
  • 200g of baby spinach
  • 1 garlic clove
  • 1 tablespoon of extra-virgin olive oil
  • 300g of ricotta
  • 1/4 cup of grated parmigiano
  • 1/4 cup grated pecorino
  • 2 eggs
  • 1 few tablespoons of parsley leaves
  • salt and pepper
  • nutmeg (1/4 teaspoon)
  • zest of 1/2 lemon
  • For the dough
  • 400 gr of 00 flour
  • 60 ml of extra-virgin olive oil
  • 200 ml of water
  • A little extra-virgin olive oil and salt to sprinkle on top of the pastry

To make the dough combine all the ingredients in a bowl and mix until combined. Tip onto a floured surface and knead for a few minutes, until smooth. Rest for 20 minutes.

Sautee’  the  spinach  with  garlic  and  oil,  cover  with  a  lid  and  cook  until  just  wilted.  Set  aside  to  cool. Mix  the  ricotta  with  eggs,  pecorino  and parmigiano,  nutmeg,  lemon  zest,  parsley  and  seasoning. Add  the  cooled  spinach  and  mix  to  combine. Rest  in  the  fridge  to  firm  up  for  30  minutes.

Turn up your oven to 220 C, conventional, Oil  a 30×40 oven dish. Roll out the pastry to 3 mm thick (you want to see your fingers through it). Place it onto the oiled tray. You will see the pastry over hangs, which is what you want. Place the filling in the middle and spread through evenly. Tuck the overhanging pastry to enclose the filling safely. Brush the pastry with olive oil and sprinkle with a little salt.

Bake for 30-35 minutes or until golden and the pastry is cooked through. This savoury pie is lovely hot, but my preference is to serve it warm or at room temperature, with a squeeze of lemon.

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