Not Your YaiYai's Spinach Pie

Another dirty little secret is about to surface: I'm not that crazy about spanakopita.  I enjoy a piece here and there but, considering its privileged place in the Greek culinary canon, it really doesn't blow my hair back.  JetSet Kef, on the other hand, has been known to eat enough spanakopita so as to conjure the dreaded "carb face" in a single sitting.  But I digress.

This year, I stumbled upon this little gem: Picnic Pie, hereafter referred to as "spanakopita on crack" (SOC).  Though I usually try not to serve things on the same day I make them for the first time, I went out on a limb and gave this guy a whirl--and the results were tremendous!  It is an easy-to-follow recipe and comes out like a Greek quiche- enjoy!

Ingredients:

•  2 c flour (regular or gluten free)
• pinch of salt
• 1 tsp basil
• 1/2c butter, diced
• 4-6 TBSP chilled water
  (or substitute the above items with a pre-made savory pie crust)
  -----------
• 4 TBSP olive oil
• 2 medium squash, sliced thinly
• 1 onion, chopped
• 1 garlic clove, minced
• 6 oz fresh spinach, chopped finely
• 4 eggs, beaten
• 1/2c feta
• 1/2c mizithra or Parmesan cheese
• 6 TBSP milk
• 2 c rice, cooked

Assembly:
  
For the pastry
1. Preheat oven to 350. Sift flour and salt into mixing bowl and stir in basil, then throw in the butter and mix by hand or with a dough hook on a standing mixer.  Keep mixing until mixture looks like fine breadcrumbs.  Sprinkle over most of the water and mix, adding more water as required. (I ended up having to use 6 TBSP).  Mold dough into a ball and wrap in plastic wrap. Chill for at least 30 min.

2. Roll out the dough thinly enough so that it fits your 10inch round pan.  Place dough in pan and shape however you want-I do not get fancy. Cover again with plastic and chill for another 30 min.

3. Use a fork to prick holes all over the base of the crust. Bake at 350 for 10-12 minutes, until the pasty is just turning golden.


For the filling
1. Heat olive oil in a skillet and lightly fry zucchini slices (about 2-3 min/side), in as many batches as it takes to keep them in a single layer while frying. When they're done, set them on a paper towel to dry out a bit. Save the 8 prettiest ones and set aside.


2. Add the onion and garlic to the oil and cook until soft and fragrant about 5 min.

3. Combine eggs, spinach, both cheeses, yogurt, milk, and onion mixture.

4. Spread cooked rice in a single, even layer over the bottom of the crust.  Next, layer all but your 8 prettiest zucchini slices over the bottom, in as many even layers as you like.  Finally, spoon the spinach mixture into the crust.  Arrange the pretty zucchini slices on the top however you see fit.

5. Bake at 350 for 30-40 minutes, until center is set and top is lightly browned.  Serve warm or cold, preferably the next day.