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1
Filling Rinse spinach, shake off excess water.
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2
Transfer to pot.
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3
Cover and cook over low heat, stirring frequently, until just wilted, about 3 minutes.
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4
Rinse with cold water and squeeze dry.
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5
Chop coarsely.
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6
Heat oil in heavy large skillet over low heat.
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7
Add onion and garlic and cook until soft, about 10 minutes.
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8
Mix in olives and raisins and cook two minutes, stirring frequently.
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9
Add spinach, red pepper flakes and pepper.
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10
Stir 5 minutes.
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11
(Can be prepared 1 day ahead.
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12
Cover and refrigerate.
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13
Bring to room temperature before continuing. )
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14
Crust Sprinkle yeast over 1/2 cup warm water in small bowl.
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15
Stir to dissolve.
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16
Arrange 1 1/2 cups flour in mound on work surface and make a well in the center.
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17
Add yeast to well.
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18
Using fork, gradually draw flour from inner edge of well into center until all flour is incorporated.
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19
Knead sponge until smooth and elastic, 8 to 10 minutes.
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20
(Can also be prepared in processor.
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21
Knead 1 minute. )
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22
Lightly flour large bowl and add sponge.
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23
Cover with towel.
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24
Let sponge rise in draft free area until doubled, about two hours.
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25
Arrange remaining 3 cups flour in mound on work surface and make well in center.
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26
Add raised sponge to well and pull to form well in sponge.
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27
Add remaining 1 cup water, 3 tablespoons oil and salt to well in sponge.
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28
Knead mixtures together until smooth and elastic dough forms, 8 to 10 minutes.
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29
(Can also be prepared in processor.
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30
Knead one minute.)
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31
Return to floured bowl.
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32
Cover with towel.
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33
Let dough rise in draft free area until doubled in volume, about 1 1/2 hours.
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34
Mix cheese with 1 tablespoon oil.
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35
Add salt and pepper to taste.
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36
Preheat oven to 400F (200C).
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37
Spread 3 tablespoons oil in bottom of 9 by 13 inch metal baking pan.
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38
Punch dough down.
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39
Cut into 2 pieces, one 1 1/2 times larger than the other.
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40
Roll large piece out on lightly floured surface into 11 by 15 inch rectangle.
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41
Fit dough into prepared pan, covering bottom and sides.
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42
Brush with remaining 2 tablespoons oil.
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43
Spread filling in pan and sprinkle with cheese.
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44
Roll remaining dough out on lightly floured surface into 9 by 13 inch rectangle.
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45
Brush edges with water and place atop filling.
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46
Pinch top and bottom crusts together.
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47
Brush top of pie with water.
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48
Cut three 3 inch slits in top.
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49
Bake until well browned, about 35 minutes.
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50
Cool slightly.
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51
Serve pie warm or at room temperature.
