BROCCOLI & SPINACH MEATBALL PIE!!!!
INGREDIENTS
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Step 1. Crust
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2 cups "Cup for Cup" gluten free flour (or use all purpose flour if not gluten free)
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1 tablespoon rapid rise instant yeast
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1 teaspoon sugar
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3/4 teaspoon kosher salt
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3/4 cup warm water (about 105 degrees F)
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3 tablespoons extra-virgin olive oil
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Step 2. Broccoli/Spinach
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2 heads broccoli
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5 ounces baby spinach
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olive oil
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sea salt
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Chop 2 heads of broccoli and sautee in a pan with some olive oil and salt. When almost tender add in 5 ounces spinach and cook just till beginning to wilt. Place veggies in a colander and let any liquid drain out. Set aside.
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Step 3. Meatballs
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3/4 lbs meatloaf mix (beef/pork/veal)
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1 egg
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1/2c-3/4c. bread crumbs (I used gluten free aleia's)
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salt/pepper to taste
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Heat Avocado oil in pan (or olive oil) and roll small mini meatballs. I made approx 15. Pan fry until golden and basically cooked through. (will continue to cook in oven)
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Step 4-The filling
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16 ounces mozzarella cheese, shredded
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10 ounces ricotta cheese
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6 eggs
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Combine all of the above. Add sea salt or kosher salt to taste. Stir in the broccoli and spinach. Gently toss in the meatballs. Pour into the crust and bake at 375 for 45-55 minutes until golden and set. Let sit 30 mins before cutting. Serve wit mari
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