Italian Spinach and Escarole Pie

by Melody Kettle

This is a very old hand written recipe I salvaged from my grandparents.  There's some difficulty deciphering the language due to faded ink.  But it's definitely worth a try.

If anyone has a picture of an Italian Spinach and Escarole Pie, please send it over.   Enjoy!


1 large head of Escarole

2 pkgs. frozen chopped spinach

1 can large black pitted olives cut into pieces

4 scallions

2 Tbls olive oil

salt and pepper to taste


Pre-eat oven to 350 degrees.

Wash escarole and drain well. Cut into small pieces and sautee in olive oil until soft.  Add spinach, olives, salt and pepper and cook for about ten minutes.  Then place in a colendar to  drain. 

Follow recipe for Italian Dough.  Roll out dough into a large circle.

When ready to bake, squeeze out all the liquid and place in center of dough. Fold crust over and press edges with fork until it looks like a half moon.  Make a slit in the top of the crust and brush with beaten egg yolk.  Place on a greased cookie sheet and Bake at 350 for about 40 minutes or until brown.