Whimpy Skimpy Spinach Pie
"You know you are a Rhode Islander when you know what a "Whimpy Skimpy" is! These have been made at Caserta's Pizza on Federal Hill, since 1946. Another R.I. institution!"
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 (10 ounce) frozen chopped spinach
- 1 (4 ounce) can chopped black olives
- 1 pepperoni, chopped into small pieces
- 1⁄2 cup shredded mozzarella cheese
- garlic salt or garlic powder, to taste
- black pepper, to taste
- 2 lbs pizza dough (homemade or store bought)
- 1⁄4 cup olive oil
directions
- Preheat oven to 350 degrees.
- Cook the spinach according to package directions; drain well.
- Combine with the black olives, pepperoni, mozzarella, garlic salt, and pepper.
- Roll out the pizza dough on a lightly floured work surface.
- Cut the dough into 12 equal pieces.
- Place a portion of the spinach mixture on each piece of dough.
- Close each piece of dough and seal to make a turnover.
- Brush each turnover with olive oil.
- Place on baking sheet.
- Bake for 30 minutes, or until golden brown.
- Serve immediately.
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Reviews
-
I thought this recipe was very close to the real deal. The only change I made was I doubled the spinach....awesome!! -
It may be nostalgia (I've enjoyed the "real deal" many times) but these are fantastic. Thanks for taking me back to RI! The combo of these flavors just can't be beat--just be sure to use a spring water for your dough outside of New England.
RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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