CHERRY TOMATOES, SPINACH & MOZZARELLA PIE

In Italy, mozzarella is produced in almost all nation using Italian water buffalo´s milk. The history of the water buffalo in Italy is however not settled. The "most likely hypothesis" is that they were introduced by Normans from Sicily in 1000, and that Arabs had introduced them into Sicily. References to cheese products made from water buffalo´s milk appeared for the first time at the beginning of the 12th century. Buffalo mozzarella became widespread throughout the south of Italy from the second half of the 18th century, before which it had been produced only in small quantities. Production in and around Naples was briefly interrupted during World War II, when retreating German troops slaughtered the area's water buffalo herds, yet commenced a few years after the armistice was signed. In Italian mozzare means to cut.

Serves 8
2 hours
288 kcal per serving
 
 
Ingredients

• 200 g mozzarella, diced or grated
• 10 small cherry tomatoes, halved
• 1 bunch basil
• 200 g fresh spinach
• 3 garlic cloves, chopped
• 1 onion, chopped
• 5 eggs
• Salt and pepper
• 1 tbsp olive oil

Pie dough:

• 100 g butter
• 2 dl spelled flour
• 2 tbsp cold water

Method

1. Chop the butter, then pinch it together with the flour.
2. Add the water and work quickly together to form the dough.
3. Let rest in the refrigerator for 1 hour.
4. Preheat the oven to 200 °C.
5. Press the dough into a pie dish and bake for approx. 10 minutes.
6. Sauté the spinach quickly, just for a few minutes, with the onion and garlic in the olive oil.
7. Mix all the ingredients for the filling in a bowl. Stir thoroughly.
8. Pour the filling into the prebaked pie shell.
9. Bake for 30 minutes or until the filling is firm and the pie golden.

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