Rustic Spinach Radish Pie
For the crust:
½ cup whole-wheat flour
¾ cup all-purpose flour
½ teaspoon salt
8 tablespoons (1 stick) butter
2-3 tablespoons ice water + more if needed
Chop up your butter, place it on a plate and stick it in the freezer for 5-10 minutes.
In a medium bowl mix together the flours and salt. Dump in the cold butter and toss with the flour so it’s covered. Cut in the butter using a pastry cutter until the mixture is crumbly and is the size of peas.
Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together as a ball. Pat the ball into a flat disc, wrap tightly in plastic. Chill in the refrigerator for at least an hour or even overnight.
For the filling:
Salt, as needed
1/2 lb Red Dog Farm Spinach
1 bunch Red Dog Farm Radish Greens
10 oz ricotta, drained
½ lemon, juiced
¼ teaspoon dried thyme
Salt and pepper
1 bunch Red Dog Farm Radishes, thinly sliced
1 egg, beaten (or a little milk or extra virgin olive oil)
Preheat the oven to 400°F.
Bring a large pot of water to boil, add salt, spinach and chopped radish greens. Cook for about one minute.
Drain well, squeezing out excess liquid then pat greens dry with paper towels. Place in a large bowl to cool.
In the meantime, flour your rolling pin and roll the dough into a circle on a piece of parchment paper or silicon mat. Slide the parchment paper or silicon mat with the rolled out dough onto a cookie sheet.
Add the ricotta, lemon juice, thyme, salt and pepper to the greens. Stir until everything is combined. Pour the filling into the center of the dough, leaving about a 1 inch border.
Fold the edges towards the center.
Layer the radish slices on top.
Brush the crust with the beaten egg and bake for 40-45 minutes or until the crust is golden.
Remove from the oven and let sit for 5 minutes before cutting into slices.