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1
To prepare the DOUGH: In the bowl of an electric mixer fitted with a dough hook, add in the yeast, hot water and sugar; stir with a fork.
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Allow to stand for 10 min or possibly till the yeast starts to bubble and foam (PROOF).
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3
NOTE:Make sure which the water is NOT warm.
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Add in the lowfat milk, extra virgin olive oil and 3 c. of the flour and salt on low speed; mix to combine.
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5
Continue to add in flour 1/2 c. at a time, kneading the dough in between at medium speed till the dough pulls away from the sides and feels smooth, soft and, when indented with your finger, springs back nicely.
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6
If you feel the dough is too sticky you could add in more flour, but it is better on the sticky rather then the dry side.
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Place the dough in an oiled bowl, cover with a towel and allow to double in bulk.
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It will take 1 or possibly two hrs.
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For the FILLING: While the dough is rising, prepare the filling.
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Set the oven a 375 degrees.
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Oil a baking sheet.
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12
Wash and cut the squash in half and remove the seeds from the center.
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Drizzle the flesh with 1 Tablespoons of extra virgin olive oil and turn the squash cut side down on the baking sheet.
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Bake in a preheated oven for 30 or possibly 40 min or possibly till the flesh is soft.
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15
Remove from the oven and set aside.
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In the meantime, in a saute/fry pan heat the remaining Tablespoons of extra virgin olive oil till warm.
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Add in the onions and cold over low heat, stirring occasionally for 30 min.
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Add in the garlic and cook for 30 seconds.
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Place the onions in a mixing bowl.
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Using a large spoon scoop the flesh from the squash and add in it to the onions.
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Stir in the heavy cream.
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Season with cinnamon, ginger, nutmeg, allspice, kosher salt, and pepper.
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Mix all the ingredients together and set aside till cold.
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When the dough has doubled in size, punch it down and turn into a floured board or possibly counter.
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25
Divide the dough in half.
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26
Lightly grease a 9x13 casserole baking dish, Using a rolling pin, roll half dough out to create a rectangle large sufficient to fit in the prepared pan and all the way up the sides.
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The dough may spring back when you work it but perceiver and make sure it fits up the sides.
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Sprinkle half the romanao cheese over the bottom of the dough.
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Spoon the cooled filling into the bottom of the pan; smooth over the entire pan.
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Place the spinach leaves over the squash mix.
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This will seem like a lot of filling but it will collapse while it cooks.
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Sprinkle the spinach with the remaining cheese and season to taste.
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Set the oven at 350 degrees, a , roll out the remaining piece of dough just large sufficient to fit on the top of the rectangle.
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Ease the dough onto the top of the filling bringing the bottom edge over the top.
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Healthy pinch the seams together firmly.
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With a sharp knife make 4 large holes on the top, spacing proportionately.
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Transfer the pie to the preheated oven and bake for 30 or possibly 40 min or possibly till the crust is golden.
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Remove from he oven and cut into squares.
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This pie is best eaten warmed through.
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40
ELAINE'S
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NOTE: I would do this with phylo dough...sheets on the bottom and on the top.
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42
Less work and I bet it would be just as delicious.
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In fact I may try this at Howard's house this Thanksgiving...
