Spinach Pie Sourdough Focaccia
Our “Will it focaccia?” series continues with the spinach pie focaccia. The tomato soup focaccia was a huge hit and now we are moving on to the next. I started off by halving my regular spinach pie filling recipe. I still had quite a bit leftover since I only made a 9 inch focaccia. I have the farmers market this week so I’ll use it up then, but you could easily freeze it for another time, or if you have extra phyllo you could roll it up.
This recipe is so yummy, you have the soft fluffy texture of the focaccia, the bright flavour of the spinach pie filling and the crunchy, buttery phyllo topping. You can easily make the focaccia dough the day before and then put in the fridge overnight to finish proofing.
Print
Spinach Pie Sourdough Focaccia
Ingredients
Scale
Sourdough Focaccia
- 250 g bread flour
- 187 g water
- 5 gs sea salt
- 7 grams olive oil
- 62 gs active sourdough starter
Spinach Pie Filling
- 8 –9 oz chopped frozen spinach (thawed)
- Half bunch of flat leaf parsley
- Half of a medium onion (diced)
- 2 cloves of garlic (minced)
- 1 tbsp olive oil
- 2 eggs
- 5–6 oz feta cheese
- 1 tsp dried dill
- Salt and pepper to taste
- 3 sheets of phyllo dough
- Olive oil and butter to brush on top.
Instructions
- Mix all bread ingredients in a stand mixer with a dough hook or in a large mixing bowl until all ingredients are well mixed.
- Rest dough for 45 minutes and stretch and fold with wet hands.
- Rest for another 45 minutes and stretch and fold with wet hands.
- Rest for another 45 minutes and stretch and fold.
- Bulk ferment until dough is puffy with large bubbles on the surface.
- Make the spinach pie filling. Cook the onions on medium heat for about 5 minutes then cool.
- Add all spinach pie ingredients to a bowl except the eggs. Mix together and taste for salt and pepper before adding the eggs and mixing well.
- Butter and add a ½ tablespoon of olive oil to a 9 inch pan. Add half the focaccia dough and spread it out a bit.
- Spread a light layer of spinach pie filling on top of the dough. Then stretch the remaining dough over the filling.
- Put an additional layer of filling on the top (you will have some filling left over).
- Let the dough spread naturally for about 20 minutes.
- Tear up 3 sheets of phyllo dough and cover the top in a thin layer. Use a brush to spread olive oil and melted butter on top (or you could use just olive oil). Dimple the top gently with your finger tips
- Put the oven rack to the middle and then preheat the oven to 390 F. When the oven is preheated, place the pan in and bake for 55-65 minutes until a deep golden brown.
- Let the bread cool in the pan for about 10 minutes before placing on a cutting board to cool before cutting.
Leave a Reply