Title: Spinach and Olive Pie.
Categories: Polkadot Ferd Pie Vegetable
Yield: 1 Servings

CRUST
2	c	Flour
1/2	lb	Unsalted butter
1/2	ts	Salt
1		Egg yolk
3	tb	Ice water.
FILLING
3	lb	Yellow Onions, thinly sliced
2	tb	Unsalted butter
1	c	Oil cured black olived,
		Halved and pitted
12		Anchovy fillets
		Salt and pepper (fresh
		Ground) to taste.

Crust: cut the butter into the flour, and work with your fingers until it looks like corn meal (note if you have a warm kitchen, it will make a smooth dough. Do not a dd more flour). Add the salt, and mix. Beat the egg yolk into the ice water, and add to a well in the center of the flour. Work with the heel of your hand un til smooth. Shapte into a ball, wrap in plastic, and place in teh refrigerator for one hour.

Filling: Melt the butter in a large skillet over medium heat, and add teh onions. Stir continually until soft and lightly browned (about 15 minutes), keeping the heat low so they don't burn. Remove from heat, and season with salt and pepper to taste.

Remove the dough from the fridge, and roll out to make a thick (1/4") crust. Place the Anchovy fillets in a star shaped pattern along the bottom, then cover with 1/2 the olives. Add 1/2 the onions, followed by the rest of the olives, and then the rest of the onions. The pie is open on top, so don't cover.

Place in a 375 degree oven, and bake for 40 minutes to an hour, until the crust is lightly browned, and the onions are brown.

From the Sunday NYT.

Notes: I don't know what this tastes like, since it got eaten before I got through the line.

The Chef's Comments: "I took this to the departmental christmas party on friday, and there were no leftovers (much to my surprise), so here it is." ~ Ferd

From: Ferd Date: 12-15-96 (01:32) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627 By fatfree-request@fatfree.com on Jun 16, 1997

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