Spinach-and-Grape-Leaf Pie
Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a big slice is also satisfying as a meal.
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Recipe Summary
Ingredients
Directions
Make Ahead
The dough, filling and cooked eggs can be refrigerated separately overnight. Bring the filling to room temperature before proceeding. The baked pie can be kept at room temperature for up to 4 hours or covered and refrigerated for up to 2 days; reheat gently in a 375° oven.
Suggested Pairing
Citrusy, full-bodied white Rioja.