Julia Ostro's Spinach and Speck Pie with Olive Oil Pastry (Erbazzone Reggiano)

This recipe is by Julia Busuttil Nishimura, a cook, author and teacher based in Melbourne, Australia. Her food celebrates simple ingredients and seasonal produce and is influenced by her Maltese upbringing and time living in Italy. Julia is also the author of two best-selling cookbooks. We have looked up to Julia for a long time and we are so thrilled to partner with her and have her create this very special recipe for us using our Olea extra virgin olive oil as the hero. We hope you enjoy.

Serves 6

INGREDIENTS

Olive oil pastry

300g 00 flour, plus extra for dusting

2tbsp Phileos of Sparta extra virgin olive oil @oleaofmonemvasia

Pinch sea salt

150ml room temperature water

Spinach and parmesan filling

2 tbsp Phileos of Sparta extra virgin olive oil @oleaofmonemvasia, plus extra for brushing

2 shallots, finely diced

2 garlic cloves, roughly chopped

100g speck or bacon, cut into lardons

100g grated parmesan

500g spinach leaves, washed, dried and roughly chopped

Sea salt and pepper 

METHOD

Combine the flour and salt in a large bowl. Pour in the olive oil and water and mix with your hands until the mixture forms a ball. Tip the dough onto a floured work surface and knead for 5 minutes or until smooth. Alternatively, use a stand mixer fitted with a dough hook to mix the dough. The dough should be soft and pliable, but not sticky. Wrap the dough and allow it to rest for at least one hour. Divide the dough into three pieces and roll into balls.

Preheat the oven to 200C. Grease a 26cm tray with olive oil and set aside.

For the filling, warm the olive oil in a pan over a low-medium heat and fry the shallots with a pinch of salt until softened and beginning to colour (around 10 minutes). Add the garlic and speck and continue to cook until the fat has rendered from the speck (3-4 minutes). Transfer to a large bowl and allow to briefly cool. Add the parmesan and spinach and mx to combine. Season to taste.

On a lightly floured work surface, roll out one of the balls of dough to a very thin circle, as thin as you can roll it, stretching with your hands to help it along. Use the weight of the dough to help it stretch. Drape the pastry onto the prepared tray. Tip the filling onto the pastry.

Repeat the rolling with the second ball of dough and drape the pastry over the filling. Brush generously with olive oil. Repeat the process once more with the final ball of dough. Trim the overhanging pastry to just 2 cm, then fold in the dough edge, crimping as you go, to seal the pie. Brush the pie with more olive oil, snip a hole in the centre to allow for steam to escape and bake in the preheated oven for 10 minutes. Brush the pie with some more olive oil and then continue to bake for a further 10 minutes or until golden and crisp. Allow to cool briefly then serve.

Recipe & Images by Julia Busuttil Nishimura @juliaostro