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 Spart extra virgin olive oil @oleaofmonemvasia

Pinch sea salt

150ml room temperature water

Spinach and parmesan filling

2 tbsp Olea of Monemvasia extra virgin olive oil, 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 

Recipe & Images by Julia Busuttil Nishimura @juliaostro