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Measurements

Mediterranean Picnic Pie

Tangy olives and hearty potatoes make this a truly satisfying peasant pie!

3/4 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crumbled rosemary

Zest of half a lemon
2 tablespoons lemon juice
1/4 cup cold water
2 tablespoons olive oil

3 medium red potatoes, very thinly sliced
1 small yellow onion, very thinly sliced
2 scallions, sliced
1/3 cup sliced green olives
1 teaspoon fresh rosemary (1/2 teaspoon dried)
1 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon minced sun dried tomato
1 tablespoon each, olive oil, vinegar, and Dijon mustard
Cooking spray

In a medium mixing bowl, stir together flours, sugar, salt, and rosemary. Make a well in the center and add zest, lemon juice, water, and 2 tablespoons oil. Stir with a spoon, then using your hands, press the dough together into a ball. Transfer the ball from hand to hand, pressing it until it holds together well. Gently knead a few times, flatten the ball into a disc, wrap in plastic and set aside.

In a large mixing bowl, combine all filling ingredients and toss to coat.

Preheat oven to 350 degrees and spray a pie pan. Place dough between layers of plastic wrap or wax paper and roll out into a 13-inch circle; transfer to prepared pan.

Mound filling in the center, leaving a border of dough about 6 inches wide all around. Gather the edges of the dough up and over the filling, toward the center, pleating and pressing as you go, to form a deep, flattened pouch-like pie about 7-inches in diameter with an opening on top about 3-inches across.

Bake for 1 hour and 15 minutes, until potatoes are done and crust is browned.

Makes 6 servings
PER SERVING: 266 CAL (29% from fat), 6g PROT, 8g FAT, 43g CARB, 395mg SOD, 0mg CHOL, 4.8g FIBER
Source: Veggie Life Magazine


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