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A savory spinach and Parmigiano pie encased in flaky pastry is Reggio Emilia's pride. This vegetarian mediterranean dish delivers fresh greens and protein for a healthy family lunch.
Preheat your oven to 375°F. Prepare a 9-inch pie dish by brushing lightly with olive oil.
In a large skillet over medium heat, pour 2 tbsp olive oil and cook the chopped onion until soft, about 4 minutes, stirring to prevent browning.
Add the fresh spinach to the pan, increase heat to medium-high, and sauté until just wilted and deep green, 3-4 minutes. Season with half the salt and all nutmeg. Remove from heat, drain any liquid, and cool slightly.
Mix flour with 1/2 cup olive oil and 1/3 cup warm water, kneading until a smooth dough forms. Rest dough, covered, for 15 minutes.
Combine cooled spinach mixture with ricotta and half the grated Parmigiano. Season with remaining salt and black pepper.
Roll out two-thirds of the dough on a floured surface and line the pie dish, allowing slight overhang. Spread the spinach filling evenly.
Top the filling with the remaining Parmigiano-Reggiano cheese. Roll out the rest of the dough and cover the pie. Seal the edges and prick the top with a fork in several places.
Brush the top with 1 tbsp olive oil, then bake for 45-50 minutes until the pastry is golden and crisp. Let rest 15 minutes before slicing to keep layers intact.
