South Karnataka Style Spinach Pie

Ingredients

While the original Italian Erbazzone is typically made with a pastry crust and filled with Swiss chard, the South Karnataka adaptation replaces Swiss chard with spinach and incorporates local spices and flavors. The South Karnataka version also includes onions and garlic for added depth of flavor. We alse have the original recipe for Erbazzone, so you can check it out.

• For the crust: For the crust:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 500g spinach, washed and chopped 500g spinach, washed and chopped
• 1 tablespoon oil 1 tablespoon oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a large skillet, heat oil over medium heat. Add cumin seeds and mustard seeds and let them splutter.
5. 5.
   Add the chopped onions and minced garlic to the skillet and sauté until the onions turn translucent.
6. 6.
   Add the chopped spinach to the skillet and cook until wilted. Stir in turmeric powder, red chili powder, and salt. Cook for an additional 2-3 minutes.
7. 7.
   Remove the skillet from heat and let the spinach mixture cool.
8. 8.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a pie dish.
9. 9.
   Transfer the rolled-out dough to the pie dish and press it gently against the sides.
10. 10.
    Pour the cooled spinach mixture into the pie crust and spread it evenly.
11. 11.
    Bake the pie in the preheated oven for 30-35 minutes, or until the crust turns golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. Pat it dry before chopping.
• Cumin seeds and mustard seeds — Toasting the seeds in the oil before adding other ingredients enhances their flavor.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the pie warm with a side of coconut chutney for an authentic South Karnataka experience.
• If you prefer a crispier crust, blind bake the crust for 10 minutes before adding the filling.

Serving advice

Serve the South Karnataka Style Spinach Pie as a main course for lunch or dinner. Accompany it with a side of coconut chutney and a fresh salad for a complete meal.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of chopped fresh coriander leaves before serving. This adds a pop of color and freshness to the dish.