My vegan creamed spinach recipe always seems to be the most popular post from Vegetarianized.com. It pains me slightly because in June, 2008 when I did it I was taking photos with an iPhone 3. A request from Suzanna in New York has allowed me to retake those photos with my Nikon D90 because that recipe is the base for my Spanikopita Pizza. Transforming the creamed spinach into a pizza makes it not vegan with the addition of mozzarella and feta, but you could keep it vegan by omitting the cheese. My crust recipe comes directly from Cooks Illustrated - it's the best crust I've ever made at home.
Spanikopita Pizza
Servings: 8
Time: About 30 minutes active; 75 minutes total (plus overnight for the best dough)
Price: About $12.00 total; $1.50 per slice
Nutrition (per serving):
Calories: 212.7
Protein: 8.9g
Fat: 9.9g
Saturated fat: 8.7g
Carbohydrates: 22.5g
Fiber: 1.5g
Sodium: 560.6mg
Cholesterol: 24.1mg
3 cups flour
2 tsp sugar
1/2 tsp yeast
About 1 cup ice water
2 Tbsp EVOO, divided
1/2 Tbsp salt
1 recipe for Vegan Creamed Spinach
4 oz feta, crumbled
4 oz fresh mozzarella, shredded/pulled apart by hand
1. In a food processor, pulse flour, sugar and yeast for a few seconds. With processor running, add ice water in a slow, steady stream until combined and no dry flour remains. Let stand 10 minutes.
2. Add 1 Tbsp EVOO and salt and process until dough is sticky and satiny, about 30-60 seconds. Turn out into a cooking sprayed container with a tight fitting lid. Cover and refrigerate overnight. NOTE: this makes enough dough for two pizzas.
3. Make creamed spinach according to recipe. You can make this the same day as the dough and refrigerate overnight as well.
4. Heat oven to 450 degrees, and lightly coat a metal pizza tray or baking sheet with cooking spray. If using a pizza stone, dust it with cornmeal and place in the cold oven to let heat up.
5. Divide the dough in half and turn out on to a lightly floured surface. Knead gently and roll out by hand or with rolling pin to fit your pan.
6. Lay out on pan and spread remaining Tbsp EVOO evenly over crust. Bake 5-7 minutes until brown spots emerge. Remove, spread creamed spinach and cheeses over crust. Bake for another 10-15 minutes until desired doneness. Remove from oven, let cool slightly and cut into eight wedges - enjoy!
Calories: 212.7
Protein: 8.9g
Fat: 9.9g
Saturated fat: 8.7g
Carbohydrates: 22.5g
Fiber: 1.5g
Sodium: 560.6mg
Cholesterol: 24.1mg
3 cups flour
2 tsp sugar
1/2 tsp yeast
About 1 cup ice water
2 Tbsp EVOO, divided
1/2 Tbsp salt
1 recipe for Vegan Creamed Spinach
4 oz feta, crumbled
4 oz fresh mozzarella, shredded/pulled apart by hand
1. In a food processor, pulse flour, sugar and yeast for a few seconds. With processor running, add ice water in a slow, steady stream until combined and no dry flour remains. Let stand 10 minutes.
2. Add 1 Tbsp EVOO and salt and process until dough is sticky and satiny, about 30-60 seconds. Turn out into a cooking sprayed container with a tight fitting lid. Cover and refrigerate overnight. NOTE: this makes enough dough for two pizzas.
3. Make creamed spinach according to recipe. You can make this the same day as the dough and refrigerate overnight as well.
4. Heat oven to 450 degrees, and lightly coat a metal pizza tray or baking sheet with cooking spray. If using a pizza stone, dust it with cornmeal and place in the cold oven to let heat up.
5. Divide the dough in half and turn out on to a lightly floured surface. Knead gently and roll out by hand or with rolling pin to fit your pan.
6. Lay out on pan and spread remaining Tbsp EVOO evenly over crust. Bake 5-7 minutes until brown spots emerge. Remove, spread creamed spinach and cheeses over crust. Bake for another 10-15 minutes until desired doneness. Remove from oven, let cool slightly and cut into eight wedges - enjoy!
3 comments:
ok...We are spending new years eve together and this must be made!
-jason
Just found your blog; this looks amazing. I can't wait to try some of your recipes.
this has definitely become a favorite at home, we've been making it somewhat regularly since you posted! thanks for sharing!
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