Salami Spinach Provolone Pie: A Delicious & Easy Recipe

Salami Spinach Provolone Pie: Prepare to be amazed by this savory masterpiece! Imagine a warm, flaky crust embracing a rich and flavorful filling of salty salami, vibrant spinach, and creamy provolone cheese. This isn’t just a pie; it’s an experience, a comforting hug on a plate that will leave you craving more.

While the exact origins of this particular combination are a bit hazy, the concept of savory pies stretches back centuries, with variations found across numerous cultures. Think of the rustic Italian tradition of stuffed breads and savory tarts, or the hearty pies enjoyed throughout Europe. This Salami Spinach Provolone Pie draws inspiration from these traditions, blending classic Italian flavors into a convenient and satisfying dish.

What makes this pie so irresistible? It’s the perfect balance of textures and tastes. The salty, slightly spicy salami complements the earthy spinach, while the provolone melts into a gooey, cheesy dream. It’s incredibly versatile too! Serve it warm as a main course with a side salad, pack it for a picnic, or enjoy a slice cold for a quick and easy lunch. The combination of convenience, incredible flavor, and satisfying texture makes this Salami Spinach Provolone Pie a guaranteed crowd-pleaser. Get ready to bake up a slice of happiness!

this Recipe

Ingredients:

• For the Crust:
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup ice water
• For the Filling:
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 4 ounces salami, thinly sliced and chopped
• 8 ounces provolone cheese, shredded
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• For the Egg Wash:
• 1 large egg, beaten
• 1 tablespoon milk

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.

Preparing the Filling:

1. While the dough is chilling, prepare the filling. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. You may need to add the spinach in batches if your skillet isn’t large enough. Stir frequently to ensure even cooking.
5. Remove the skillet from the heat and let the spinach mixture cool slightly.
6. In a large bowl, combine the chopped salami, shredded provolone cheese, eggs, heavy cream, grated Parmesan cheese, and ground nutmeg.
7. Season with salt and freshly ground black pepper to taste. Remember that the salami and provolone are already salty, so start with a small amount of salt and adjust as needed.
8. Add the cooled spinach mixture to the bowl and mix well to combine all the ingredients.

Assembling and Baking the Pie:

1. Preheat your oven to 375°F (190°C).
2. Lightly flour a clean work surface.
3. Remove the chilled dough from the refrigerator and divide it in half.
4. Roll out one half of the dough into a circle that is slightly larger than your pie dish (about 12 inches in diameter).
5. Carefully transfer the dough to your pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough that hangs over the edge.
6. Pour the prepared filling into the pie crust, spreading it evenly.
7. Roll out the second half of the dough into a circle that is the same size as the pie dish.
8. Carefully place the dough over the filling, crimping the edges to seal the pie. You can use a fork to press the edges together or create a decorative crimped edge with your fingers.
9. In a small bowl, whisk together the egg and milk to create the egg wash.
10. Brush the top of the pie with the egg wash. This will give the crust a beautiful golden-brown color.
11. Cut a few slits in the top of the pie crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and cracking.
12. Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
13. Remove the pie from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the filling to set properly and prevents it from being too runny.

Tips for Success:

• Keep the butter cold: Cold butter is essential for a flaky pie crust. Make sure your butter is very cold before you start, and work quickly to prevent it from melting.
• Don’t overmix the dough: Overmixing the dough will develop the gluten and make the crust tough. Mix the dough just until it comes together, and then stop.
• Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust. Don’t skip this step!
• Adjust the seasonings: Taste the filling before you pour it into the crust and adjust the seasonings as needed. Remember that the salami and provolone are already salty, so start with a small amount of salt and adjust accordingly.
• Let the pie cool: Letting the pie cool before slicing allows the filling to set properly and prevents it from being too runny. Be patient!

Variations:

• Add other vegetables: Feel free to add other vegetables to the filling, such as mushrooms, bell peppers, or zucchini.
• Use different cheeses: You can substitute other cheeses for the provolone, such as mozzarella, fontina, or Gruyere.
• Add herbs: Fresh herbs, such as basil, oregano, or thyme, can add a lot of flavor to the filling.
• Make it spicy: Add a pinch of red pepper flakes to the filling for a little bit of heat.
• Use a store-bought crust: If you’re short on time, you can use a store-bought pie crust. Just make sure to thaw it completely before using.

Serving Suggestions:

• Serve the salami spinach provolone pie warm or at room temperature.
• It’s delicious on its own, or you can serve it with a side salad.
• It’s also great for potlucks, picnics, and other gatherings.

Storage Instructions:

• Store leftover pie in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) until warmed through.

This Salami Spinach Provolone Pie is a delicious and satisfying meal that’s perfect for any occasion. I hope you enjoy making it as much as I do! It’s a great way to use up leftover salami and spinach, and it’s always a crowd-pleaser. The combination of savory salami, earthy spinach, and creamy provolone is simply irresistible. Plus, the flaky crust adds the perfect finishing touch. Don’t be afraid to experiment with different variations to create your own signature pie. Happy baking!

Conclusion:

This Salami Spinach Provolone Pie isn’t just another recipe; it’s a flavor explosion waiting to happen! Seriously, the combination of savory salami, earthy spinach, and that gloriously melted provolone creates a symphony of textures and tastes that will have everyone begging for seconds. It’s the kind of dish that’s impressive enough for a weekend brunch but simple enough to whip up on a busy weeknight. Trust me, once you try it, it’ll become a regular in your rotation.

But why is this pie a must-try? Beyond the incredible flavor profile, it’s incredibly versatile. You can serve it warm, straight from the oven, or even enjoy it cold the next day – it’s delicious either way! Imagine slicing into a wedge of this beauty, the aroma filling your kitchen, and that first bite… pure bliss! It’s a guaranteed crowd-pleaser, perfect for potlucks, family gatherings, or even just a cozy night in.

And the best part? You can easily customize it to your liking! Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to make it even more decadent? Try using a blend of cheeses, like mozzarella and parmesan, along with the provolone. For a vegetarian option, simply omit the salami and add some roasted vegetables like bell peppers or zucchini. The possibilities are endless!

Here are a few serving suggestions to get you started:

* Brunch Star: Serve warm with a side of fresh fruit salad and a mimosa for a truly indulgent brunch experience.
* Lunchtime Delight: Pack a slice in your lunchbox for a satisfying and flavorful midday meal.
* Dinner Winner: Pair it with a simple green salad and a glass of red wine for a complete and satisfying dinner.
* Party Appetizer: Cut the pie into small squares and serve as a delicious and unexpected appetizer at your next gathering.

I’ve personally made this Salami Spinach Provolone Pie countless times, and it’s always a hit. I’ve experimented with different variations, adding mushrooms, using different types of salami, and even swapping out the spinach for kale. Each time, it’s been a delicious adventure.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This recipe is more than just a set of instructions; it’s an invitation to create something truly special, something that will bring joy to your table and smiles to the faces of those you share it with.

I’m so excited for you to try this recipe! Once you do, please, please, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how much everyone enjoyed it. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy baking! Let me know if you have any questions, and I’ll do my best to help. Enjoy your delicious Salami Spinach Provolone Pie!