Ingredients
- 20 by
- 15 rectangle
- 13 metal baking (pan)
- 3 garlic (cloves)
- 1 1/2 times larger than the other
- 1 day
- 1 pepper (freshly ground)
- 4 1/2 cups flour in mound on work surface
- 4 1/2 c unbleached all-purpose flour
- 1 1/2 c warm water
- 1 cup water
- 3/4 lb mozzarella cheese
- 2 1/2 lb spinach stemmed
- 9 tb olive oil
- 1/2 cup warm water in bowl
- 6 oz black olives
- 1/2 c raisins
- 1/4 c olive oil
- 3 tablespoons oil in bottom
- 3 tablespoons oil
- 1/4 c onion (minced)
- 1 tb salt
- 1/4 ts pepper flakes (dried red)
- 2 packages dry yeast
sides. Brush with remaining 2 tablespoons oil. Spread filling in pan and sprinkle with cheese. Roll remaining dough out on lightly floured surface into 9 by 13 inch rectangle. Brush edges with water and place atop filling. Pinch top and bottom crusts together. Brush top of pie with water. Cut three 3 inch slits in top. Bake until well browned, about 35 minutes. Cool slightly. Serve pie warm or at room temperature.
