Easter Pies


Dough

6 cups of flour
5 eggs
3 teaspoons of baking powder
1 tablespoon of oil
1 cup warm water

place flour, eggs and baking powder in mixer
close cover and pour oil into tablespoon
get warm water in measuring cup

start mixer on power level 6
add oil
then add water slowly

After dough has been mixed, cut into 12 equal parts. Shape into round mounds, flour surface and reserve each mound until ready to roll into envelope. Roll and fill each pie. Cover reserve dough with dish towel.

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SPINACH PIES - makes 24 pies
12 lbs of spinach (frozen – leaf)
7 lbs of onion
2 tablespoons of Olive oil

Day before making pies:
Defrost spinach and cook according to package directions.
Drain very well.
Peel, slice and dice about 7 lbs of onion
In a large skillet place 2 tablespoons of oil (Olive Oil if you have), add diced onions and brown. Add boiled spinach, mix well with onions (do not overcook).
When pie dough is ready, remove spinach from refrigerator, place in colander, drain well. Spinach is now ready to be put into pie dough.
Remember to pierce each filled pie with a fork (two or three times) to allow steam to escape.

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MEAT PIES - makes 24 pies
3 lbs ricotta
1 dozen eggs (approx – check consistency of cheese mixture as you add eggs)
1 ½ lb piece of prosciutto (solid piece)
1 lb piece of hard salami (solid piece)
2 – 1 lb sticks of pepperoni
1 lb piece of boiled ham
1 lb piece of provolone (sharp)
1 ½ lb piece of sharp cheddar
1 ½ lb piece of muenster
1 lb piece of imported swiss

Dice (nice size pieces) prosciutto, salami, pepperoni, ham, provolone, cheddar, muenster, swiss in a large bowl. Add ricotta and eggs – mixing after each egg. Keep checking consistency. Mixture is now ready to be put into pie dough.

BAKE filled pies on ungreased cooking sheet (2 pies will normally fit on a large cookie sheet) at 350 degrees (preheated oven) for approximately 30 minutes or until bottom crust is browned. Remove from oven and cool. ENJOY!!

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