This is our Easter family tradition. My mother usually makes this beautiful spinach stuffed bread / pie for Easter. And has always been a favorite of mine! She usually serves this bread as an entrée- and as a main dish we usually have grilled fish with roasted potatoes or roasted vegetables. It’s a simple lunch, nothing extra- special, really.
When I was a child, we used to go to my Grandparent’s house during Easter season and the house was full of people, everybody was laughing and loud talking. Uncles, aunts, cousins, friends of my parent’s friends! Oh, yes, it was loud! And while my cousins and I played all kind of fun games, my mom, grandma and my aunts were preparing The Big Feast.
MOM'S EASTER STUFFED BREAD
OR SAVORY PIE RECIPE
For the Filling:
290 g / 10 oz Fresh Spinach,pre-cooked,chopped (remember to
squeeze any excess water from the spinach)
1 medium yellow onion
1 garlic clove, chopped
2 Tbsp. green onion, chopped
3 Tbsp. olive oil
Salt to taste
Pepper to taste, optional
1 tsp. Brown sugar
1/4 tsp. fresh nutmeg, ground
30 g / 1 oz Parmesan Cheese, grated
2 medium boiled egg, in quarters
Preparation:
In a large frying pan add olive oil. When oil is ready add the garlic, onions and brown sugar. Sauté for a couple of minutes.Stirring frequently-until onion is tender. Then add the spinach and green onion. Season with fresh nutmeg, salt and pepper. Saute for about 2-3 more minutes. Cool slightly and add the Parmesan cheese and boiled eggs. Refrigerates until ready to use.
For the Dough:
200 g / 7 oz Plain Flour
50 g / 1.7 oz Cold unsalted butter, diced
1/2 tsp. Salt
1 Large egg
100 ml / 1/3 C. Milk
Preparation:
> In a medium bowl add flour and salt. Mix. Add butter pieces.And using your fingers rub the butter into the dry ingredients, until the pieces of butter are about the size of peas. Make a "well" (an empty space) in the middle-add the egg and gradually incorporate the milk. Until the dough starts to come together.Knead for 3-4 minutes. Do not over-knead. If it’s too sticky add a little more flour/ or milk if it’s too dry. Let the dough rest for 10 minutes.
> Divide dough in half. Onto a floured surfaced roll dough into two rectangles 20 cm x 30 cm / 8 inch x 11 inch approx. Take one rectangle and top it with spinach and Parmesan mixture. Take the remaining dough rectangle and cover.Press the edges together. Pinch a frill all around or seal with a fork.
> For a final touch, brush the top and edges with milk- For a golden perfect color. And make three little cuts on top of the dough. Place in the oven and bake at 190 C / 375 F and bake for 3o minutes or until golden brown. When ready let it cool for 10 minutes and serve immediately.