Creole Pizz e Foje

Ingredients

In this adaptation, the traditional Italian Pizz e Foje is transformed into a Creole delight by incorporating the bold flavors and spices of Louisiana Creole cuisine. The original dish typically features a combination of greens, such as Swiss chard and kale, while the Creole version swaps these greens for sautéed spinach. Additionally, the Creole version includes a blend of Creole spices to add a unique and vibrant flavor profile. We alse have the original recipe for Pizz e foje, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 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
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) ground meat (such as beef or pork) 1 pound (450g) ground meat (such as beef or pork)
• 1 teaspoon Creole seasoning 1 teaspoon Creole seasoning
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 4 cups (120g) fresh spinach, chopped 4 cups (120g) fresh spinach, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (9g saturated)
• Carbohydrates: 22g (2g sugars)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned. Stir in the Creole seasoning, paprika, and cayenne pepper.
5. 5.
   Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it gently into the bottom and sides.
8. 8.
   Spoon the cooled filling into the pie crust, spreading it evenly.
9. 9.
   Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
10. 10.
    Brush the top of the pie with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Ground meat — Choose a lean ground meat for a healthier option. You can also mix different types of ground meat, such as beef and pork, for added flavor.
• Creole seasoning — If you don't have Creole seasoning on hand, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and black pepper.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the filling.
• Serve the Creole Pizz e Foje with a side of hot sauce or Creole mustard for added flavor.
• Make the pie crust in advance and refrigerate it until ready to use to save time.
• Experiment with different types of ground meat, such as turkey or chicken, for a lighter version of the dish.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Creole Pizz e Foje warm as a main dish, accompanied by a fresh green salad or a side of steamed vegetables.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh parsley or green onions on top of the pie before serving. This adds a pop of color and freshness to the dish.