Rhode Island Spinach Pies

Only in little Rhode Island are the “pies” pictured above named spinach pies. Anywhere else in the country they would have other names, like calzones. This recipe is similar to my favorite vegetarian spinach pie served at our amazing Vienna bakery in the town I grew up in. Their traditional pies have pepperoni however their vegetarian counterparts have black pepper as the alternative and it is delicious!!

The recipe was much easier to make than I anticipated and lends itself to many add ins, such as chopped olives or sundried tomatoes.

 

For the filling:

 

20 oz chopped frozen spinach, defrosted and all the liquid squeezed out

1-2 teaspoons finely ground black pepper (I used 2 as I like them spicy)

¼ teaspoon or less of sea or himalayan salt.

1 teaspoon olive oil, I used lemon infused olive oil and really loved the flavor. Plain olive oil will work well also.

Mix above together really well (it is a little tricky due to the squeezed spinach)

Other add ins I have tried and liked are garlic, sun dried tomatoes, and olives. Use your imagination for other options!spinach pies

 

For the dough: *

1 pkg or 1 tablespoon active dry yeast.

1 tablespoon honey

⅔ cups warm water

2 cups of flour. (I use half whole wheat and half organic unbleached white. Any combination would work.

 

In a food processor with the regular blade, pulse all ingredients until a ball forms. Continue running blender for 1-2 minutes more.

Place dough on a floured surface and knead for 5 minutes.

Let dough rest of 1-2 hours or longer.

When ready to make pies.

Heat oven to 400

Place dough on flour and knead again. Cut dough into 6 pieces.

Roll out dough to about 5-6 inch rounds.

Place ⅓ cup of filling in the middle and fold dough over to seal.

Place on parchment paper

Bake for 15-20 minutes until slightly browned on top.

Cool and eat!

* You can also buy premade pizza dough at the supermarket and skip this step!

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