Spinach Feta Pie with Pizza Dough
Вставка
- Опубліковано 11 чер 2024
- Spinach Feta Pie with Pizza Dough
00:00 Intro
01:12 Making the Dough
03:48 Rising the Dough
04:45 Understanding the Filling Concept
05:30 Filling Recipe
08:20 Shaping and Baking
Here is the parchment paper that I use (affiliate link):
amzn.to/3Ffki1R
Makes 2 pies / Serves 4
Dough:
=====
(make 1 to 4 days before serving )
226 grams unbleached all-purpose flour (I use King Arthur)
1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast)
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)
158 grams water at 70-90F (21-32C)
24g olive oil divided between 2 containers of 2 cup capacity each (12g per container)
By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.
With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Add the water. Fit the mixer with a paddle attachment and run it on low speed. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains.
Both methods: Cut the dough in half with an oiled spoon. Place each half into a container with oil. Flatten the top. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 4 days. The dough should be roughly doubled in size before shaping.
Filling (can be made a day ahead):
==========================
1 diced yellow onion cooked in 2 Tbsp butter until translucent and golden brown
150g (5 oz box) baby spinach, chopped
30g herb mix (parsley, dill, tarragon, cilantro), chopped
2 scallions, sliced
Salt to taste (I used 1/2 tsp Diamond Crystal Kosher salt)
1/2 tsp pomegranate molasses
2 oz feta, crumbled (I like sheep milk feta from France, Valbresso brand)
Mix everything with your hands aggressively to wilt the greens. Taste and correct for salt and acidity.
If you want to use Swiss Chard, here is how to cook it: • Mastering Ravioli (The...
Shaping and Baking:
================
Position the racks in the bottom and top of your oven. Preheat the oven to 500F (260C) for at least 30 minutes (45 min if using a stone or steel placed on the bottom rack).
Get the dough out of the fridge 10 min before shaping. Shape on parchment paper as shown in the video. Divide the filling between 2 doughs. Spread the filling leaving a 1.5 inch border. Fold the dough towards the center leaving a little hole in the middle. Wipe the oil from the parchment paper around the pie.
Slide the parchment onto a rimless baking sheet and slide the parchment with the pie onto the bottom rack of the oven. Bake for 8 min. Move to the top rack for 2 min (or leave it on the bottom rack, turn on the convection fan, and bake 2 more minutes). Slide onto a cooling rack, pull out the parchment. Brush with butter. Cool for 7 minutes while baking the second pie. Ideally, serve immediately. If necessary the pie can be rewarmed at 500F (in the middle of the oven for 5 min and rebuttered).
Other filling ideas:
==============
Mashed potatoes from my pirozhki video: • Potato Pirozhki /Piros...
Caramelized cabbage: • Caramelized Cabbage
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie.com
FACEBOOK: / helenskitchencooking
INSTAGRAM: / helen.rennie - Навчання та стиль
Thanks for adding actual captions for the Deaf
I swear I learn like 50 new techniques every time I watch one of your videos. I'm so intimidated by dough usually, but the way you explain it I definitely want to try this!
I clicked "like" before even watching the video, I knew this would be good!
Ohhhhh Helen this recipe was fantastic! I had a crop of perpetual spinach and chard, some parsley and thyme, it turned out amazing! I used rice vinegar for the acid because it’s all I had, and some sumac because I felt like it. Also after buttering the outside I sprinkled some flaky sea salt. My partner cleaned up the kitchen without me asking 😅
so glad you enjoyed it!
Your explanations are simple and clear. Your recipes are irresistible one cannot want to give them a try. Excellent. Thanks from Mexico City
Perfect timing, an ideal recipe for Eurovision parties!
I ignored this thumbnail until I saw it was a Helen Rennie video then I clicked because all your content is great
This is going to be SO GOOD with the wild greens I forage from my yard, I’m thinking I’ll try dandelion first! Thanks Helen!
This is your loveliest video. Your gentleness is endearing. I buy spinach pies at a Middle Eastern market and reheat them for breakfast, but after watching this video I will make them myself. I think they would taste great dipped in hummus or in the spicy pepper sauce from Cilicia market.
Oh, what a lovely idea. I make a lot of spanakopita variants: from little bites to 'pastilla' size with brick or filo, or stuffed 'croissants', turnovers, and sunburst tarts with puff pastry. Generally it's made with assortments of 'weeds' I forage - nettles, plantain, amaranth, lamb's quarters, chickweed, sorrel, fennel, sow thistle, wild garlic, whatever's in season - so I love your approach to the choice of greens. This would be very pretty with the colorful chard varieties, too.
it's so cool that you are foraging for greens. One of my kids got very into foraging lately :) They keep hoping to find moreles, but no luck yet. They did find me some lovely garlic mustard, nettles, and wild garlic.
Ooh yes me too! I’m planning on making this with plantain (3 species grow in my yard alone), lamb’s quarter, and dandelion greens!
I googled it and OHMYGOD you learn every day...
This looks wonderful!! Love from Vermont
I almost spit out my drink when you told the shrinkage joke.
I've been told this pizza dough is better than any other my guests ever had. Thank you!
This recipe looks great but I think the most useful thing about this video was the parchment paper tip
I've never thought about. making my own pizza... that changed today!! You are such an excellent teacher. I hope to take one of your classes soon!
Detroit style/Sicilian pizza also works really well at home!
I made the dough a while back and it was amazing! I have now returned to this video to save the recipe. This is going to be my go-to pizza dough. Thank you Helen!
I just made this and I need a few more practice runs to get it really right but it was still super delicious. Thanks! A novice cook like me especially loves a forgiving recipe.
so glad you enjoyed it!
I found the exact pomegranate molasses you use today while I was shopping a halal grocery store. I was so excited!
This looks amazing! I can't wait to try it. I hope you write a cookbook someday - you're a wonderful teacher. :)
Just love the way you explain your recipes.... especially in your sultry voice and accent... sweet💕
I love how thorough you are Helen. Can't wait to try this!😀
I use your caramelize cabbage as a filler instead of spinach. It came out pretty good. Thanks for your tutorial on cabbage.
no matter what i serve my guests/it seems they like my pizza best
very nice recipe and variation suggestions, and as always charmingly presented and explained with clear techniques in a beautifully produced video. for a popular and dangerously addictive lebanese take, switch out the butter for EVOO, season chopped spinach with salt, sumac and fresh squeezed lemon, sauted onions, feta and toasted pine nuts, and make smaller triangle shaped pies with round dough quickly rolled out with a little flour instead of oil. a bit off-topic perhaps, but lebanese meat version has ground sauted lamb& onion, toasted pine nuts, arabic spice mix and salt. check into rehab after making either one of these
you are making me hungry ;)
Can we do a chicken version?
This looks FABULOUS! Definitely going to try this one, Helen! Thank you!
👍🏻 Thanks Helen. Another great recipe packed with handy tips. Looking forward to trying it out .. the tips too!
This looks amazing. And yes, butter (and cheese) makes everything better. I love watching your videos. Thank you.
I've just made 3 for dinner. My family loved our meat free meal. It was absolutely amazing. Thank you Helen. ❤️
so glad you enjoyed it!
I'm so excited to make this! Thank you so much for sharing! 😍
Oh Helen, I was cussing up a storm complaining about poorly written and shown recipes about Spanokopita just a few hours ago. I actually thought, I NEED Helen to do this, she would do her usual awesome job and this wouldn't be taking 2 hours!
Besides using pizza dough instead of phyllo I bet this will be a far superior recipe. 😁
They look delicious and easy to make. Thanks for sharing with us. Stay well and safe.
thanks for the parchment link!
Helen! Outstanding. I love getting new ideas and learning new techniques .............................. 😎👍👍
That looks SOOO good!
Thank you for the video and the recipe. I just made it for the first time and my husband said it tasted like a professional dish!
That’s a real beauty! Like a pizza galette! Yum ❣️
After watching a video on simple pizza dough recently, I was looking for a recipe to use it in! This looks great.
This also has me thinking... spinach is used in spinach artichoke dip, and artichokes go really well with mushrooms in mushroom artichoke sandwiches and pasta... I wonder what this would taste like with the addition of baby bella mushrooms, artichokes, and maybe a couple tablespoons of alfredo!
I usually use another pizza dough recipe but I like the taste of overnight fridge breads. So I went right down to the kitchen and made your dough! So easy, even though I used my oiled hands to mix and split. Thus, a slightly messy counter; no biggie. Looking forward to baking tomorrow night with previously frozen greens and delicious local sheep feta!
Love your channel... food is amazing 😍💕
Ok. After I try Chef John’s pourable pizza dough I’ll try this one. Thanks for the inspiration.
You are amazing. Thank you
your voice is so soothing and hypnotizing , sometimes i even forget the topic of the video 😆
That looks good
Looks delicious
Definitely going to try this. May try with goat cheese. Yum!
Hi Helen! I made this dough for pizza and it’s delicious!! Just wanted to let you know. This is my first time trying your recipes and I’ll definitely be trying more now! :)
Well, I didn't have the greens and I didn't have the cheese and I really didn't have the time… But non the less I was sort of inspired, the dough recipe and the technique were deployed to make a kind of facsimile. Filling: a layer of sweet potato mash, covered with shredded stir-fried pork and then moistened with a bit of marinara sauce. All left-overs. Nothing at all like your pie, but delicious and much appreciated by my roomie so thank you for the ideas! I'll do it properly one day. 😀
I think sweet potatoes and pork would be awesome in this dough! Great job :)
Thanks for this.
I’ve tried other pizza dough recipes and none were as good as the dough I buy from Publix, I also like to keep it in the fridge a couple days before letting it rise which makes it even better, your recipe might just be the one that tops it, can’t wait to try it!
Beautiful!!!
Oh I wish my husband and my little boy would like to eat spinach so I could make this! Since they don’t I probably won’t make it because I’m sure I would eat them both by myself 😝
Notes to self on my favorite variation:
* make 1.5x batch
* if no AP flour, replace 10% of bread flour with rice flour
* use 1 bunch of swiss chard + 1 bunch of collard greens instead of spinach. Prep both the same way
* for herbs tarragon and just a bit of parsley
* instead of molassas use 1 tsp sugar, 1 tbsp rice vinegar and 1 tbsp balsamic
* for cheese make melty mix using ~150 grams of various swiss + cheddar + chihuahua or whatever, 75g water, 6g sodium citrate
* shape directly on pizza pans
What do you mean Burek is time consuming and messy? I only have to use the whole kitchen table, a special table cloth I have to put in the washer afterwards immediately and I have to be careful not to oil the whole kitchen in the process - easy! :D P.S. Did a quick&dirty version of it with a quick pizza dough and its already delicious, can't wait to try the Helen Rennie Version with the dough.
I'm growing a lot of my own herbs this year after seeing how much the prices have gone up in the store. Thanks for posting a recipe that calls for copious amounts of fresh herbs. I was wondering after recipes that use fresh herbs, such as tarragon.
“It was the “it was the pool!” LOL
you are right about parchment paper rolls being frustrating, I have been buying the folded sheets from reynolds, but they are only slightly better. I am buying the ones from your link, I hope they are like the ones I used when I worked at a bakery
Would be good with wild greens too.
How did you know I just started a pizza dough today 😂 Great idea, I will try this soon
Thus pizza dough is a weekly weeknight dinner at our house!
Helen I love your channel so much, this looks like something great. However, I am in central FL, USA and in the summer it is just too hot/humid to use the oven, I refuse to turn it on with the AC blowing overtime. I wonder if you can share some "summer food", the kind you eat when it is just too hot to eat. I do allot of tropical foods, like Vietnamese spring rolls, for example. I KNOW you have some great hot weather stuff. Please share?
Google for these one my channel: "cold borscht", "quick pickles", "tabbouleh", "poke bowl"
Same thing here, I've invested in a good gas burner for outside wok cooking and a decently sized mini convection oven. Game changer for summer cooking, I recommend it!
Yes, toaster over or air fryer ...will not heat whole kitchen and fight the AC
I keep boiled potatoes, blanched string beans, three bean salad and other hearty cold salad fixings. Perfect along with cold boiled eggs, tuna or salmon salad and a lovely dressing. (I serve with a version of salad cream which is delicious on cold potatoes, but ranch or blue cheese work as well, though they’re not as neutral.)
@@m.theresa1385 Thanks. Also I very seldom roast some sweet potatoes, if I am going to have to bake something else. They keep about 10+ days, and are delicious with lime juice. A lemon will not do.
@Helen Rennie I grew up in RI and would often enjoy party pizza from the bakery (both red & white), some Towns in Mass also makes it but I'm not sure if Boston does or not. I used to have the best recipe that was gifted to me, unfortunately I lost all my recipes in a house fire and the lovely baker that gifted it to me when I moved to ME has since passed. Ever since I have been searching to replace it. The issue is that most recipes online uses regular pizza dough, which isn't original. the party pizza dough is closer to a focaccia. My now adult children still ask me to make it, I've gotten pretty close but it's just not the same. Have you ever had it, baked it? I think if anyone could replicate it, it would be you 😁I would love and appreciate your take on it someday if at all possible. I made this dough tonight and will finish the recipe Sat.for lunch when my daughter visits, I'm excited, I even have fresh baby spinach in the garden to use, Thank you🤤
Ooooooo that looks scrumptious :0
Seinfeld quotes? Get my like!
Great video! Thank you again for sharing :) new subscriber here 🥰
I could listen to you all day and I’m definitely going to follow your instructions on how to make this pizza dough to the letter, but I need to buy a dough maker, if yay some miracle you read this, could you put up a link so I can buy one please? Many thanks Geoff
not sure what you mean by a dough maker. if you mean a mixer, here is the one I have ua-cam.com/video/ghxPyjv1RLQ/v-deo.html
but you don't need one. In the description below the video I provide instructions on how to make the dough by hand.
Made this last night... along with a cucumber yoghurt dip, delish!!! I've got another batch of your pizza dough in the fridge for another day. 👍👍👍
so glad you enjoyed it!
So after watching this video i went down to the allotment and picked a large bag of spinach, chard and sorrel. It is in the oven right now. Being a fan of spanakopita I added beaten egg. I forgot the pomegranate molasses sat in the cupboard. Damn. and eating it now. Wonderful but next time I will add nutmeg.
glad you enjoyed it :)
I made this today, I'm just in the 7 minute cooling time. My "technique" has much to be desired. I first tried a shortcut on the onions for the filling--failure! Huge. So, I had to start over again with the onion. I wasn't able to pat the dough out as large as you had, and I made some of the edges too thin, which produced holes when I was folding the dough over the filling. The seven minutes are just about over now. Time to see what the taste is like.
Hi Helen, thanks for your yummy recipe, can you please teach me a savory muffin if it’s ok? Thanks
She is just fun to watch.even though she is just sitting there talking.
👏🏼🙏🏽
We call this pizza ripiena in my family! But rectangular and jst wirh basil origano and parsley
👏👏👏👏👍
Do you think I could use frozen chopped spinach instead of fresh baby spinach? How should I dry it in order not to ruin the dough?
Hi Helen thank you for sharing your recipes and tip videos. In this video, you said that minimal mixing of the flour and water will allow the dough to be stretched thinly without tearing. Recipes on the internet says that I should knead to develop gluten, which will give structure and elasticity later. What's your opinion on kneading the dough?
I think you know my opinion :) Yes, this dough will rip easier than others, but it will also stay thin easier than others. There is no one thing called "pizza" there are many different styles. This is the one I like.
Thanks for the parchment tip, rolled parchment is such a nightmare, curls up and the cutting blade is close to useless.
Looking forward to trying this soon! I was quite surprised that you advise to initially bake on the lower rack of the oven. I have usually cooked pizza only on the top rack in a very hot oven. My oven may not be as powerful as yours, but could you please explain the reason? Love the no mess, no knead dough! Thank you Helen.🌷
if you are closer to the bottom, the bottom will brown more. if you are closer to the top, the top will brown more.
In an electric oven, the heating element, also known as the baking coil, is attached to the oven's back wall and located near the bottom. There is also a broiling element near the top.
If you place food on the bottom, it is closer to heating element.
Can you use store bought fresh pizza dough ?
🌸❤️
9:15 I don't get it. I have absolutely zero problem with rolls of parchment paper.
Helen have you ever included amylase in baking breads? Dipping my toes into amylase after watching Joshua Weissman, any thoughts or suggestions?
When you move it to the top oven rack, you mean turning the top heating element on too, right? On my oven that mode is called the broiler
oh no -- no broiler. you'll set your paper on fire. Just move it to the top rack and keep the oven at 500 (bottom element only). When you are close to the top wall the heat reflecting off it will brown the top.
Thank you!
It looks incredibly good, but it's supposed to get to 90 degrees and humid today, yuk.
Hmm. You've got my mind rumbling about what would work well and not so well as fillings for this pie (or should it be called a savory galette?). I would guess the heuristics to apply are that the filling must not be too wet or too oily: most other things are fair game? Anything likely to go in a calzone seems like fair game (greens, onion, pepperoni, mozzarella; leeks, broccoli rabe, greens, sausage)? Or in a British sausage roll. Or perhaps, anything that might go in a pot pie, as long as it isn't too wet. Maybe anything that might be good in a quiche (again, mustn't be too wet, and getting the timings of dough done at the same time as the filling could be a bit of an art). Chicken, potato, green beans, feta, and lemon sounds like it might work (again -- for each recipe you need to work out timings: poached chicken? or leftover grocery rotisserie chicken? blanched and then dried green beans? Smash the potatoes, oven roast, then chop and add to pie? Or just boil and make a mash? Lot of timings/textures/flavors to work out). Even things that might normally go in a Chinese steamed pork bun for instance, might work well. Or, to be a bit silly perhaps, a pork "Wellington" using cheap and quick cooking pork tenderloin, browned, chopped; coat the dough (in what will be the inside) with mustard; add a mushroom duxelle then the pork, fold up and bake (probably not something safe to try unless you have the ability to test the meat temperature). As you can probably tell, I'm a theme and variations cook: you've given me a completely new theme (a rare thing), and now I get to experiment with some variations (some may even be good). Thanks!
Anything works, as long as it's cooked or edible in its current state. For example, although my spinach filling isn't cooked, it's delicious as is. In other words, don't put in raw chicken.
I don’t own a mixer and since it’s not something that I would use often I’d prefer not to buy one. Can this dough be made without a mixer?
Here is the same dough by hand: ua-cam.com/video/nPqlEQfgZVI/v-deo.html
@@helenrennie Perfect! Thanks you.
Helen I’ve tried many of your recipes and loved them. Your pizza dough is simple and very tasty. One thing though, feta cheese is not French but Greek! French have plenty of other fine cheeses.
Feta can be made anywhere. It's true that it's not French in origin. The brand I use says that it's made in France. There are many awesome ones made in Greece or course. You can use any Feta you want.
If you dropped this on the floor I would still eat it!
Ha! You reminded me of Julia Child: "You're alone in the kitchen and no one can see!"
2:28 the dough was in the pool!
Boop
No offense, but rolls of parchment are not unusable. A little more fussy, but perfectly usable. And I have a nice re-usable box for it, so it’s my preference.
The curling is really annoying when you're working on the paper, works fine if annoyingly for just putting stuff on it and cooking but it's next level annoying dealing with it if you need to do anything on the paper. Use whatever works for you though ofc
@@firstlast446 I do get your point, but when I really need it flat, I wad it up, then flatten it out & it stops curling. But you’re right, to each his own. 😁
The best part is folding technique Ukraine 1 - 0 Uzbekistan.
this - is a calzone. not spanikopita.
French feta? **the EU clutching their pearls**
disgustin worst dough ive never seen go to make some baguette instead to teach this to people
Butter, eh? 😁
As they say in Britain: *_,,Ba'ah makes everything be'ah."_* 🧈🇬🇧🍪
I looked up parchment paper on Amazon, it’s 12x16 inches.
When you are stretching the pizza dough , you do leave about 1 inch from the edges. Is final product round or oval? Is any chance you can write a size of stretched dough?
Thank you kindly
From Alaska ❤❄️⛷🇺🇸
PS and also can you give measurements is final product before baking
Thank you
Great video! Thank you again for sharing :) new subscriber here 🥰