Bake the Book: Tuscany's Sweet Spinach Pie
Francine Segan's Dolci: Italy's Sweets is a truly breathtaking survey of the desserts of Italy, but it's the chapter entitled "Weird and Wonderful, Unique and Unusual Desserts" that really won our hearts. How else would we have found out about Yogurt Semifreddo with Radicchio Marmalade, Sweet Chickpea Baked Ravioli, or this fantastic Sweet Spinach Pie from Tuscany?
If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. And if you're worried about the vegetable factor, have no fear, this pie is about as green-tasting as a slice of sweet zucchini bread. The spinach comes through ever so slightly but only in a way that gives the pie an earthy balance with the sweet almonds, toasty pine nuts, and springy, caky pie crust.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Dolci' to give away.