A pie made with many of the ingredients grown and eaten around the Mediterranean basin – especially Italy.
INGREDIENTS
2 strips thick sliced bacon, cut to ½ inch pieces
1 medium white onion, chopped (about 1 cup)
4 cloves garlic, minced
1 cup sliced mushrooms
1 can (14 ounce) quartered artichoke hearts, drained and halved
1 can (about 4 ounces) sliced black olives, drained
1 can (14 ounce) plain diced tomatoes, drained
½ cup pine nuts
2 cups chopped fresh spinach
½ cup tomato sauce
½ cup Ricotta cheese
2 tablespoons dried oregano
2 tablespoons dried parsley
3 tablespoons dried basil
3 tablespoons grated parmesan cheese
Pie
crust for top and bottom of a nine inch pie pan
Olive
oil
METHOD
Preheat
the oven to 350 F degrees. Fry the bacon strips until they are well rendered
and almost crisp. Remove from the pan to paper towels to drain; pour the fat
into the garbage – not the disposal.
Brush
the bottom of a nine inch pie pan with olive oil and lay in the bottom crust,
making sure it extends over the sides a little. Spoon the pie filling into the
pan and press it down. If there is a little too much filling, do not worry – it
will subside as it cooks.
Smooth
the top and lay the top crust over the filling – also extending past the sides.
Use a fork to merge the top and bottom crust around the edges, cut off any excess
hanging over, and pierce the crust with six or seven cuts with a paring knife. Bake
in the middle of the oven for about 20 to 25 minutes until the crust is a
golden brown. Remove from the oven, let it cool for 10 minutes and enjoy with
five to seven friends.
