Filling:
1 whole head garlic
1/2 cup corn oil
1/2 cup olive oil
10 bunches fresh spinach, cleaned and
spun dry
2 cans (7 3/4 ounces) pitted black olives
5 pounds already made pizza dough
Egg yolk, beaten
Preparation
Dissolve yeast in warm
water (100 degrees) and add sugar, let rest
until foamy. Blend flour and salt and oil
with yeast mixture. Knead for 10 minutes
until soft and pliable. Place in oiled bowl
and let rise until double in size.
For the Filling: Using food processor, mince
entire bulb of peeled garlic. Place in a
jar and fill with the corn oil and olive
oil. This part should be done at least 24
hours prior to making pie.
In your largest mixing bowl, place part
of the spinach, add garlic infused oil,
1/4 can of olives, salt and pepper to taste.
With clean hands, mix all together. Continue
layering in same manner until all the spinach
is used. (Spinach will wilt as you continue
process). Set mixture aside. Roll 1/2 pound
dough into a circle approximately 8 inches
across. Take portion of spinach, squeezing
out excess liquid, and place in middle of
the dough round. Fold dough over from one
side to the other and seal edges with a
floured fork. Continue making pies with
remainder of the dough and filling. Brush
the spinach pies with beaten egg yolk. Poke
several holes in top of each pie to allow
air to escape. Place on ungreased cookie
sheet. Place in a preheated 400 degree oven
for approximately 10 to 15 minutes or until
golden brown. Remove from oven and place
on cooling rack prior to cutting. Yield:
10 large spinach pies
The recipes for this program, which were
provided by contributors and guests who
may not be professional chefs, have not
been tested in the Food Network's kitchens.
Therefore, the Food Network cannot attest
to the accuracy of any of the recipes.
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