Page 198 - Pie Squared

SPINACH, GORGONZOLA, AND

WALNUT SLAB PIE

WITH A CREAM CHEESE CRUST

Serves 12 to 24

Slab pies turn out to be the perfect solution for cocktail hour. Inspired
by a phyllo filling from The Silver Palate Cookbook, I first combined
spinach, gorgonzola, and walnuts in my early 20s when I decided to
have a cocktail party. I made so much, I spent five days filling and

freezing tiny phyllo appetizers. They were devoured and everyone
was amazed, but I never did it again. Since then, I’ve shied away
from large fussy projects and tend toward simplification. Pie is all
that. And this pie is all that and more.

Make Ahead: The pie may be assembled and baked several hours in
advance and reheated from room temperature: Cover in foil and heat
for 20 minutes at 350°F, then 5 to 10 minutes uncovered, until
warmed through.

CREAM CHEESE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour
8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) cream cheese, cubed and refrigerated for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

24 ounces (680 g) fresh baby spinach leaves (about 6 cups, firmly packed)