---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Spinach And Olive Pie.
  Categories: Polkadot, Ferd, Pies, Vegetables
       Yield: 1 Servings
  
 -----------------------------------CRUST-----------------------------------
       2 c  Flour                               1    Egg yolk
     1/2 lb Unsalted butter                     3 tb Ice water.
     1/2 ts Salt                          
 
 ----------------------------------FILLING----------------------------------
       3 lb Yellow Onions, thinly sliced       12    Anchovy fillets
       2 tb Unsalted butter                          Salt and pepper (fresh
       1 c  Oil cured black olived,                  Ground) to taste.
            Halved and pitted              
  
   Crust:
   cut the butter into the flour, and work with your fingers until it looks
   like corn meal (note if you have a warm kitchen, it will make a smooth
   dough.  Do not a dd more flour).  Add the salt, and mix.  Beat the egg
   yolk into the ice water, and add to a well in the center of the flour.
   Work with the heel of your hand un til smooth.  Shapte into a ball, wrap
   in plastic, and place in teh refrigerator for one hour.
   
   Filling:
   Melt the butter in a large skillet over medium heat, and add teh onions.
   Stir continually until soft and lightly browned (about 15 minutes),
   keeping the heat low so they don't burn.  Remove from heat, and season
   with salt and pepper to taste.
   
   Remove the dough from the fridge, and roll out to make a thick (1/4“)
   crust.  Place the Anchovy fillets in a star shaped pattern along the
   bottom, then cover with 1/2 the olives.  Add 1/2 the onions, followed by
   the rest of the olives, and then the rest of the onions.  The pie is
   open on top, so don't cover.
   
   Place in a 375 degree oven, and bake for 40 minutes to an hour, until
   the crust is lightly browned, and the onions are brown.
   
   From the Sunday NYT.
   
   Notes:  I don't know what this tastes like, since it got eaten before I
   got through the line.
   
   The Chef’s Comments:
   ”I took this to the departmental christmas party on friday, and there
   were no leftovers (much to my surprise), so here it is." - Ferd
   
   From: Ferd
   Date: 12-15-96 (01:32)
   The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
  
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