*  Exported from  MasterCook  *
                            SPINACH & CHEESE PIE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SPINACH FILLING-----
    2 1/2   lb           Spinach stemmed
      1/4   c            Olive oil
      1/4   c            Minced onion
    3                    Garlic cloves, minced
    6       oz           Black olives (Kalamata),
                         -pitted & cut to 1/3 pieces
      1/2   c            Raisins
      1/4   ts           Dried red pepper flakes
                         Freshly ground pepper
                         -----YEAST CRUST-----
    2       pk           Dry yeast
    1 1/2   c            Warm water
    4 1/2   c            Unbleached all purpose flour
    3       tb           Olive oil
    1       tb           Salt
      3/4   lb           Mozzarella cheese, shredded
    6       tb           Olive oil
   Filling Rinse spinach, shake off excess water.
   Transfer to pot. Cover and cook over low heat,
   stirring frequently, until just wilted, about 3
   minutes. Rinse with cold water and squeeze dry. Chop
   Heat oil in heavy large skillet over low heat. Add
   onion and garlic and cook until soft, about 10
   minutes. Mix in olives and raisins and cook two
   minutes, stirring frequently. Add spinach, red pepper
   flakes and pepper. Stir 5 minutes. (Can be prepared 1
   day ahead. Cover and refrigerate. Bring to room
   temperature before continuing.)
   Crust Sprinkle yeast over 1/2 cup warm water in small
   bowl. Stir to dissolve. Arrange 1 1/2 cups flour in
   mound on work surface and make a well in the center.
   Add yeast to well. Using fork, gradually draw flour
   from inner edge of well into center until all flour is
   incorporated. Knead sponge until smooth and elastic, 8
   to 10 minutes. (Can also be prepared in processor.
   Knead 1 minute.) Lightly flour large bowl and add
   sponge. Cover with towel. Let sponge rise in draft
   free area until doubled, about two hours.
   Arrange remaining 3 cups flour in mound on work
   surface and make well in center. Add raised sponge to
   well and pull to form well in sponge. Add remaining 1
   cup water, 3 tablespoons oil and salt to well in
   sponge. Knead mixtures together until smooth and
   elastic dough forms, 8 to 10 minutes. (Can also be
   prepared in processor. Knead one minute.) Return to
   floured bowl. Cover with towel. Let dough rise in
   draft free area until doubled in volume, about 1 1/2
   Mix cheese with 1 tablespoon oil. Add salt and pepper
   to taste.
   Preheat oven to 400 F. Spread 3 tablespoons oil in
   bottom of 9 by 13 inch metal baking pan. Punch dough
   down. Cut into 2 pieces, one 1 1/2 times larger than
   the other. Roll large piece out on lightly floured
   surface into 11 by 15 inch rectangle. Fit dough into
   prepared pan, covering bottom and sides. Brush with
   remaining 2 tablespoons oil. Spread filling in pan and
   sprinkle with cheese. Roll remaining dough out on
   lightly floured surface into 9 by 13 inch rectangle.
   Brush edges with water and place atop filling. Pinch
   top and bottom crusts together. Brush top of pie with
   water. Cut three 3 inch slits in top. Bake until well
   browned, about 35 minutes. Cool slightly. Serve pie
   warm or at room temperature. Submitted By SANDRA
   MAY 1995 231914 -0400 (EDT)
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