Page 200 - Pie Squared

Warm the olive oil in a medium skillet over medium heat until
shimmering. Add the onion and cook until translucent. Add the

shallots and continue cooking until both the shallots and onion have
wilted; the entire process will take about 10 minutes. Stir in the
spinach, salt, and pepper and coat everything in the oil. Taste and
add more salt or pepper if you wish, keeping in mind the cheese is

salty and there will be salt on the top crust as well. Scrape the
spinach mixture into the prepared crust and sprinkle the roasted
peppers, cheese, and walnuts on top of the greens.
Cut strips from the rolled-out top crust and drape them diagonally

over the filling, or form a lattice, or top the pie with any other open
form crust until the surface is mostly, but not completely, covered. To
replicate the look in the photo (here), roll out the top crust and place
it on a sheet of parchment. Chill well, then stamp out the squares

with a cookie cutter, holding the cutouts aside. Drape the top crust
over the filling, then replace the cutouts. Stir the egg yolk and water
together and, using a pastry brush, paint the top crust with egg
wash. Scatter flaky salt over the surface.

Bake (on top of the steel, stone, or baking sheet if using) for 40 to
45 minutes, until the filling is bubbling and the surface is golden
brown. Cool on a rack for at least 10 minutes. Slide the entire pie out
of the pan onto a large board. Cut the pie into smallish squares and

serve with a cocktail.

Techniques: Cream Cheese Crust (here), Mixing and Rolling Out
(here), Crimp and Slash (here), Lattices, Cutouts, Stamps, and

Shapes (here), How to Toast Nuts (here)

Swaps:

It’s only natural to fill a phyllo crust (see here) with this savory, nutty,

cheesy mixture.

Or press in an Olive Oil Crust (here).

Use 24 ounces fresh kale or Swiss chard instead of the spinach.

Try goat cheese or feta instead of gorgonzola.