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Spinach Pie

Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1.30 hours

1 Double-Crust Pie Dough (see recipe below)
5 Tablespoon Olive Oil
2 Medium Onions, finely chopped
3 Garlic cloves, chopped
2.5 Pounds of Spinach (add Kale & Chard to the mix if you have)
1 1/2 teaspoons Maldon Salt
Ground Pepper, to taste
1/2 teaspoon Crushed Red Pepper
1/2 Pound Feta Cheese ,crumbled
1/2 Cup Parmesan or Pecorino Romano
2 Tablespoons Heavy Cream

1. Pre-heat oven to 350.
2. In a large saucepan heat olive oil. Saute onions and garlic until lightly golden.
3. Add spinach and sauté until wilted. Remove and put in a large bowl. Add salt, pepper and crushed red pepper.
4. Now mix in feta and Parmesan cheeses into the bowl with spinach. Let sit.
4. Roll out pie dough for a 9 inch pie pan.
5. Pour spinach mixture into the bottom crust and cover with the remaining pastry dough.
6. Use forefinger and thumb to crimp edges to form a pretty crust.
7. With a pastry brush lightly spread 2 tablespoon of cream onto dough.
8. At 350 degrees bake for one hour. Pie should be golden brown and filling will be bubbling.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1.20 hours

Easy Peasy Double Crust Pie Dough

2 Sticks cold Unsalted Butter, cut into pieces
2 1/4 Cups All-Purpose Flour
1 teaspoon Coarse Salt
1/2 Cup Ice-cold Water

1. In a mixer cream the butter.
2. Add flour, salt and mix until it resembles coarse meal.
3. Slowly add water to the bowl as you continue to mix.
4. Stop mixing when the dough forms into a ball.
5. On a lightly floured surface, divide the dough and wrap each in plastic wrap forming 2 disks.
6. Refrigerate for an hour (you can also freeze up to one month).
7. After an hour remove from the refrigerator and let sit for 10 minutes. Roll out on a floured surface.
8. Shape to the size of the pie pan. Create the top with remaining dough.

Herb Roasted Chicken with Petite Potatoes

MLS:

Price:

Prep Time: 20 minutes
Cook Time: Approximately 1hour 35 minutes
Total Time: Less than 2 hours

1 (5-6 pound) Organic Roasting Chicken, cut in half with back removed
1 Pound Petite Gold Potatoes, cut in half
1 Large Onion, sliced
Extra Virgin Olive Oil
Maldon Salt
Freshly Ground Pepper
1 Tablespoon Basil
1/2 Tablespoon Oregano
1/2 Tablespoon Parsley*
1 Lemon

1. Preheat oven to 375 degrees.
2. Rinse chicken inside and out. Place chicken in a lightly oiled roasting pan. Coat chicken with olive oil and then liberally top with salt and pepper.
3. Mix basil, oregano and parsley in a small bowl. Sprinkle herbs over the entire chicken.
4. Place the Petite Potatoes and sliced onions around the chicken. Toss with salt and olive oil.
5. Roast the chicken for about an hour. Stir onion and potatoes. Continue roasting for an additional 30 minutes for so, making sure the juice is clear when you cut between the leg and thigh or use a Thermometer which should read 165 degrees when inserted into the thickest part of the thigh.
6. Once you remove chicken from oven let it sit for 10 minutes. Squeeze lemon on before serving.
Serve half chicken with salad and green beans

*Add Tarragon, Thyme, Chili Powder or any other herb to the mix.