Italian 8-Layer Pie
Ingredients
Gluten Free Double Pie Crust Dough
1 large roasted red pepper or 1 cup purchased roasted red pepper
10 oz partially cooked spinach and strained. Can use a 10 oz frozen package of spinach that has been thawed and strained to cut down prep time.
1 large anise bulb trimmed and coarsely chopped.
2 medium leeks thinly sliced.
1 cup ricotta cheese
1 cup mozzarella cheese shredded
1/4 cup pesto
1/4 cup Parmesan cheese
1 egg yolk 4 oz salami coarsely chopped
1 beaten egg
Directions
Make gluten free pie crust. I like American Test Kitchen's pie crust recipe. Place in fridge to chill.
While your crust is chilling prepare the fillings.
Brush with an egg yolk
Bake at 375 for 50 min or until golden brown. Let stand for 15 min.
Gluten Free Double Pie Crust Dough
1 large roasted red pepper or 1 cup purchased roasted red pepper
10 oz partially cooked spinach and strained. Can use a 10 oz frozen package of spinach that has been thawed and strained to cut down prep time.
1 large anise bulb trimmed and coarsely chopped.
2 medium leeks thinly sliced.
1 cup ricotta cheese
1 cup mozzarella cheese shredded
1/4 cup pesto
1/4 cup Parmesan cheese
1 egg yolk 4 oz salami coarsely chopped
1 beaten egg
Directions
Make gluten free pie crust. I like American Test Kitchen's pie crust recipe. Place in fridge to chill.
While your crust is chilling prepare the fillings.
- Cut the roasted peppers into strips
- Drain and remove excess liquid from spinach
- Saute leeks and anise for 7 to 10 minutes until tender
- Combine mozzarella, parmesan, ricotta. pesto, spinach, one egg yolk and 1/8 pepper in a bowl
- 1/2 leek and anise mixture
- 1/2 spinach cheese mixture
- 1/2 salami
- 1/2 red peppers
- repeat.
Brush with an egg yolk
Bake at 375 for 50 min or until golden brown. Let stand for 15 min.