I bet you’re thinking …

WHAT?

Doesn’t Zippy love her champagne and baked stuffed Maine lobster (that Emeril used to make for us at the Venus de Milo in Swansea, MA)?

Well, yes I do, but comfort food is usually the food that you grew up on, and this Jewish girl grew up in a mixed Jewish-Italian neighborhood, so when I reach for food that comforts me, it’s usually pasta, apizza, or the FIRST FOOD I GET when I go back home to Rhode Island…a Caserta’s spinach pie.

I do make them at home, but NOTHING beats the original.

Zippy’s Spinach Pie recipe

Ingredients

• 5 cloves of garlic
• olive oil
• Pizza dough – either store bought or homemade
• 2 cans of no salt added spinach – YES CANNED!!
• 1 can chopped olives
• crushed red pepper
• NOTE: we try to reduce our salt intake as the olives AND the low-sodium canned spinach have plenty. You can salt to taste if you prefer.
  

  Directions

1. Let the dough get to room temperature
2. slice garlic & saute in olive oil
3. add the spinach to the garlic & oil
4. add olives & crushed red pepper
5. cook over a medium heat until the flavors permeate the spinach (taste)
6. roll out dough & cut into 4 pieces
7. stuff each with a mound of the spinach mixture
8. bake at 400 until dough is golden brown & slightly crisp
9. MANGIA!! Eat Bubbala!

For more fall recipes, visit a few of my favorite bloggers.

• Paleo Clam Chowder Recipe by Confessions of an Overworked Mom
• Chilly Day Comfort Food by Controlled Confusion
• Homemade Apple Pie Recipe by Life with Lisa
• Spinach Pie Recipe by Champagne Living
• November Comfort Food by Tools 2 Tiaras
• Comforting Cheese Soup Recipe by Rajean Blomquist

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