I made this pie on Saturday only to realize this is a typical Wednesday pie that has nothing to do with the weekend, but may look and taste as if heaven-sent during any of your bad weekdays. So make sure you add the following to your tomorrow’s grocery list: graham whole wheat flour, canned tuna fish, baking soda, butter, baby spinach, garlic, olive oil, basil, goat cheese or brie, 3 tomatoes, milk, eggs,  pepper.

Preparing the dough (just a thin layer):

Set the oven at 200 degrees. You basically mix in a bowl 3 cups and a half of flour, about 100 g of butter, one table spoon of baking soda, half cup of milk and half cup of water. Make sure the dough is soft enough to handle and stretch easily in a thin layer (see the pictures below). Keep it in the oven for 10 minutes.

So you have 10 minutes to prepare the first part of the filling:

Keep the spinach (200 g will do) for about 30 seconds in a bit of boiling water, add about 10 cloves of garlic (that’s a lot, I know…) finely chopped, olive oil, basil,  salt. Stir. Then add fish and tomatoes (chopped or sliced, whatever it works for you). Set aside.

Now it’s time to see what the pie crust is doing (it should be  yellow already). Take it off the oven anyway. Spread the spinach filling all over it. Put it back for 20 minutes more.

Mix in a bowl: 2 eggs, about 350g of goat cheese/brie, a bit of milk, pepper to taste. Add the mix on top of the pie and shove it back into the oven for yet another 10 minutes.

Eat it. You’ll love it; and you’ll never again long for the weekend to come.

This entry was posted on Wednesday, February 10th, 2010 at 5:40 pm and is filed under life 'n art. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.