Red Onions, Black Olives And Spinach Pie

Did you ever stand wondering what to bring to your friends’ potluck? Or which dish to prepare ahead of a nice Sunday brunch that is vegetarian (and easily vegan), not too costly, very original and yes, not too labor intensive?

Well, this pie fills all the needs. Freely inspired from a kind of southern / Sicilian style pie, it is made with bread dough, and filled with strong flavors that complement the bread. A kind of portable, family sized panini dressed up for the occasion.

The proposed filling is simplified to make it palatable to everyone; but if your invitees’ tastes allow, you could add anchovies and some extra chopped mozzarella.

Especially in Southern Italy there is the tradition of making a lot of this kind of pies, sometimes filled with leftovers, or often with the ingredients the home cook has handy, and always with some kind of green leaf vegetables. Spinach is the easiest option, scarola, dandelions greens, chard, kale (or a mix of them) being others.

Do not skimp on the onions, as their flavor -when sauteed- is unbeatable, and goes so well with the bread crust. And because onions, especially red onions, are rich in flavonoids, they help bringing down bad cholesterol. They also have cancer-fighting properties, and they feed the good bacteria in the large intestine.

Please note that the quantities for the filling are indicative, as you can decide to increase or decrease in function of your taste.


Please login to view this content , or sign up for an account


For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)