Don's Pie

Garlic Gal sent me a recipe a few months ago, something Chef Don of the regionally famous Bevi Bistro and world renowned Any Bozzo Can Cook had perfected. The recipe is Crostata Di Proscuitto, Spinaci E Formaggio or in Diner lingo “Don’s Pie.”

Wow! When Garlic Gal sent it to me, I was very impressed, but not sure I could live up to the photo. I was a little concerned about the pie pastry because I know that, in general, pie pastry is not easy. I have made the pie crust from Melissa d’Arabian of Next Food Network Star fame, so I thought I would try a new one – until it came right down to it.

I whimped out and made the pie crust from Melissa, I just felt more comfortable with it. She did such a good job in her recipe at describing what the dough should look like along the way. And although I’ve talked about it before, this time I’m including photos of the steps along the way.

Anyway, back to Don’s Pie, before you attempt this know you have to like onions. Fortunately, the standard dinner crowd at Holly’s Diner likes onions!


Pulsing a bit more (maybe a little too much!)

Resting (and into the frig)





Washing (a little overkill)

The Crostata Di Proscuitto, Spinaci E Formaggio (Don’s Pie) at Holly’s Diner didn’t look like it probably did at the Bevi Bistro, but is sure tasted delicious!

I told HH that there was Italian ham in it, he was very excited. Then he figure out that “Italian ham” is paper this, tasty but not the manly ham he was expecting. He actually had a lot more vegetables on “Don’s Pie” Night than meat, and that’s always a victory!

(Chef Don and “Attenzione Magazine” July/Aug 1982)
Pie Pastry
3 cups all purpose flour
1 cup butter at room temperature
1 egg
Pinch salt
4-5 Tablespoons Chilled White Wine
• Mix the flour and butter until crumbly
• Add egg, salt and wine. Mix until dough is completely moistened. Like pie dough.
• Wrap in plastic wrap and refrigerate for at least an hour.
• Divide Dough and roll to fit a 10 tart pan with removable bottom.

Pie Filling
2 packages frozen spinach (10 ounces)
4 tablespoons butter
2 onions thinly sliced
1/3 cup Parmesan Cheese grated
1/3 cup heavy cream
½ pound porsciutto thinly sliced
5-6 ounces of Fontina cheese, diced
1 egg lightly beaten (for egg wash of pie)
• Preheat oven to 375 F
• Cook spinach according to package directions. Drain thoroughly.
• In medium skillet melt the butter, when butter foams, add onions and sauté over medium heat until they have a pale yellow color.
• Add spinach, salt, pepper, Parmesan and cream. Mix to blend and cook 1 -2 minutes. Let cool
• Cover the bottom of the pasty shell with one layer of porsciutto, followed by half the Fontina cheese
• Add the spinach mixture and an additional layer of Fontina followed by porsciutto.
• Roll the remaining dough into a circle and place on tart pan. Pinch together to seal top and bottom crusts.
• Reroll the trimmings or cut or form into leaf, stems and buds. Arrange on top to make an attractive pattern. Brush surface with beaten egg and prick the top in 5 – 6 places with fork.
• Bake 40 Minutes or until the crust is golden brown. Let stand 15 to 30 minutes before serving. (Also great at room temperature.) Can be made one or two days ahead.


1 comment:

  1. Now THAT lokos tasty! I'm sure you saved me a piece :>)