Spinach Pie

Ingredients

• 2 cups white flour
• 3/4 teaspoon sea salt, divided
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1–2 tablespoons water
• 1/2 cup chopped yellow onion
• 1/2 cup finely shredded red cabbage
• 1/2 cup chopped zucchini
• 8 cups (16 ounces) fresh baby spinach, washed and dried
• 1 clove garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon dried mustard powder
• 1 teaspoon paprika
• ½ teaspoon pepper
• 1 large tomato, sliced

Directions

1. Preheat oven to 375°F.
2. To make the crust: In a medium bowl, add flour and ¼ teaspoon of salt.
3. Slowly pour in 1/3 cup of the oil and 1-2 tablespoons of water while stirring to form dough, making sure not to over mix.
4. Form the dough into a ball and gently roll it out into a 9 inch diameter.
5. Press the rolled dough into a 9 inch pie plate.
6. Poke the bottom of the crust all over with a fork, and set aside.
7. To make the filling: Sauté the onion in the remaining 1 tablespoon of oil over medium heat for about 2 minutes.
8. Add the cabbage and zucchini, and sauté for an additional 5 minutes.
9. Add the spinach and heat until wilted.
10. Add the garlic, remaining salt, Italian seasoning, mustard, paprika,
11. Heat a medium skillet over medium heat and add the remaining 1 tablespoon of oil and the onion. Sauté for 2 minutes.
12. Add the cabbage and zucchini, and sauté an additional 5 minutes.
13. Add the spinach and sauté until wilted.
14. Add the garlic, the remaining 1/2 teaspoon of salt, marjoram, basil, thyme, mustard, paprika, and pepper. Stir well to combine.
15. Pour the mixture into the prepared crust.
16. Bake for 35 minutes.
17. Remove pie from the oven and garnish with a ring of tomato slices.