Spinach, Mushroom, Egg Piadini: A Flavorful Italian Delight

My earliest memories of piadini involve the bustling Italian deli near my grandmother’s house. The aroma of warm bread, cured meats, and melting cheese would waft through the air, instantly transporting me to a world of culinary delight. I remember watching the pizzaiolo skillfully stretch and shape the dough, creating these perfect pockets of savory goodness. This Spinach, Mushroom, Egg Piadini brings back those cherished memories, offering a satisfying and flavorful taste of Italy in every bite. It’s a dish that’s both comforting and exciting, perfect for a weekend brunch or a quick weeknight meal.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 2
• Yield: 2 Piadini
• Dietary Type: Vegetarian

Ingredients

For the Basic Pizza Dough:

• 2 ¼ teaspoons active dry yeast
• ¾ cup warm water, about 110 degrees F
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1 tablespoon extra virgin olive oil
• 1 ¾ cups all-purpose flour, plus extra for kneading
• 1 teaspoon salt

For the Filling:

• Flour, for rolling dough
• ½ recipe of basic pizza dough (from above)
• 5 ounces frozen chopped spinach, thawed and squeezed of excess water
• 1 cup whole milk ricotta cheese
• ⅓ cup feta, crumbled
• ½ cup Egg Beaters egg substitute
• ½ cup portabella mushroom, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• ¾ teaspoon kosher salt
• 5 grinds black pepper
• Coarse cornmeal, for dusting baking sheet
• 2 tablespoons olive oil

Equipment Needed

• Small mixing bowl
• Large mixing bowl
• Rubber spatula
• Clean counter surface
• Large mixing bowl (for rising dough)
• Plastic wrap
• Kitchen towel
• Rolling pin
• Large skillet
• Medium bowl
• Baking sheet

Instructions

1. Activate the Yeast: In a small mixing bowl, whisk together the yeast, warm water, sugar, oregano, and olive oil. Let the mixture sit for about 3 minutes to fully dissolve and activate the yeast. You should see a slight foam developing on top.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
3. Mix Dough: Using a rubber spatula, gradually mix the yeast mixture into the flour mixture until just combined and the dough barely holds together.
4. Knead the Dough: Turn the dough out onto a clean counter surface dusted with flour. Knead the dough with flour-dusted hands until it becomes smooth and elastic, about 10 minutes. The surface of the dough should be tight and silky and bounce back slightly when pressed.
5. First Rise: Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. The warmer the location, the quicker the dough will rise.
6. Divide and Rest: Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each piece slightly to form a uniform ball. Set the dough balls aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
7. Preheat Oven: Preheat oven to 450 degrees F (232 degrees C).
8. Roll out the Dough: Lightly dust the work surface and rolling pin with flour. Roll each dough ball out into an 8 by 11-inch oval.
9. Prepare the Mushrooms and Eggs: Melt the butter with the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened (about 4-6 minutes).
10. Cook the Eggs: Add the Egg Beaters egg substitute to the skillet with the mushrooms and cook until the eggs are no longer runny, stirring frequently.
11. Combine Filling Ingredients: In a medium bowl, mix the spinach, ricotta, feta and the cooked egg/mushroom mixture.
12. Season the Filling: Season the spinach filling with salt and pepper, to taste. Be mindful of the salt content of the feta when seasoning.
13. Assemble the Piadini: Place all the filling in the center of one of the rolled-out dough ovals, leaving a 1-inch border along the edge.
14. Fold and Shape: Fold each corner of the dough over to the center, forming a square. Pinch the seams to seal.
15. Prepare for Baking: Place the piadina on a baking sheet dusted with coarse cornmeal. Brush the top with olive oil. The cornmeal helps prevent sticking and adds a nice textural element to the crust.
16. Bake: Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking for even browning.
17. Repeat: Repeat steps 13-16 with the remaining dough and filling.
18. Cool slightly: Let the piadini cool slightly before slicing and serving.

Expert Tips & Tricks

• Dough Hydration: The amount of flour needed for kneading can vary depending on humidity. Add flour gradually until the dough is smooth and elastic but not sticky.
• Spinach Preparation: Ensure the spinach is thoroughly squeezed of excess water to prevent a soggy filling. Using a clean kitchen towel or cheesecloth works best for this.
• Cheese Variations: Experiment with different cheeses in the filling. Fontina, provolone, or mozzarella would all be delicious additions or substitutions.
• Egg Alternative: If you don’t have Egg Beaters, you can use 2 large eggs, lightly beaten.
• Make-Ahead: The pizza dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just punch it down before refrigerating and let it come to room temperature before rolling out.
• Pre-Baking: You can assemble the piadini ahead of time and store them in the refrigerator until ready to bake. Add a few minutes to the baking time to ensure the filling is heated through.

Serving & Storage Suggestions

Serve the Spinach, Mushroom, Egg Piadini warm, cut into wedges. It’s a great dish on its own or alongside a simple green salad.

Storage: Leftover piadini can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat in a microwave, but the crust may become slightly soft.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	35g	54%
Saturated Fat	18g	90%
Cholesterol	120mg	40%
Sodium	1200mg	50%
Total Carbohydrate	80g	27%
Dietary Fiber	5g	20%
Sugars	4g	N/A
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Piadini: Use a gluten-free pizza dough recipe or store-bought gluten-free dough.
• Vegan Piadini: Substitute the ricotta cheese with a vegan ricotta alternative, use a plant-based egg substitute, and ensure the feta is also vegan. You can also add sautéed vegetables like bell peppers or zucchini.
• Spicy Piadini: Add a pinch of red pepper flakes to the filling or drizzle with hot sauce before serving.
• Different Vegetables: Substitute the mushrooms with other vegetables like roasted red peppers, artichoke hearts, or sun-dried tomatoes.
• Herbs and Spices: Experiment with different herbs and spices in the filling. Fresh basil, oregano, or thyme would all be delicious.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pizza dough?
A: Absolutely! Using store-bought pizza dough is a great time-saver. Look for fresh dough in the refrigerated section of your grocery store.

Q: How do I prevent the bottom crust from getting soggy?
A: Make sure to squeeze as much excess water as possible from the thawed spinach. Also, baking the piadina on a baking sheet dusted with coarse cornmeal helps create a crispier bottom crust.

Q: Can I freeze the assembled piadini before baking?
A: Yes, you can! Wrap the assembled piadini tightly in plastic wrap and then in foil. Freeze for up to 2 months. Bake directly from frozen, adding about 10-15 minutes to the baking time.

Q: How do I know when the piadini is done baking?
A: The piadini is done when the crust is golden brown and the filling is heated through and bubbly. You can use a thermometer to check the internal temperature; it should reach 165°F (74°C).

Q: What kind of cheese can I substitute for feta?
A: If you don’t have feta, you can substitute it with goat cheese or crumbled parmesan cheese. Just be mindful of the salt content and adjust accordingly.

Final Thoughts

I hope this Spinach, Mushroom, Egg Piadini becomes a staple in your kitchen as it has in mine. The combination of the savory filling, the crispy crust, and the comforting aroma is simply irresistible. Don’t be afraid to experiment with different fillings and seasonings to create your own unique twist on this classic Italian dish. And most importantly, enjoy the process of cooking and sharing this delicious meal with your loved ones. I encourage you to try this recipe and share your feedback, pairings, and personalized touches. Buon appetito!