Whole Story

Hi. I tried to enter this before 11pm Feb. 10 and I couldn't enter it because Whole food's website was going under "restructuring" and I kept trying but it wouldn't allow me to enter. Please consider this recipe, as I've put a lot of love into it... (thanks!) Olive, Fennel, Leek and Parmigiano Reggiano Cheese Pie Ingredients: 3/4 cup of Reggiamo Parmigiano cheese 3/4 cup coarsely chopped fennel (about a half bulb, no stems) 3/4 cup chopped coarsely chopped leeks (white part only) 2 1/2 Tablespoons olive oil 3/4 cup - pitted Kalamata olives (coarsely chopped) 1/2 bag or bunch (about 2 cups) washed and coarsely chopped Spinach (no stems) 1 Tablespoons of thyme 1 teaspoon of tarragon 1/4 cup dry vermouth 4 Tablespoons of sour cream 3 large eggs 1/8 teaspoon pepper (10 shakes) or to taste Make your own Homemade Pie Crust or use Whole Food’s pre-made frozen Organic Traditional 9” Pie shells _________________________________________________________________________________________ Directions: Soak the olives in 1/4 cup of the dry vermouth. Set aside. Mix 3 eggs, 4 Tablespoons of sour cream, 1/2 Tablespoon olive oil, and the Parmigiano Reggiano cheese together. Set aside. Heat a large skillet on medium heat with 2 Tablespoons of olive oil. Add pepper. Saute fennel and rest of spices (tarragon and thyme) for up to 3 - 4 minutes until soft and slightly golden. Stir constantly. Lower heat and add the leeks saute for another 2 minutes. Set aside. Add the chopped spinach to the skillet and cook until it’s wilts. Add the sauteed mixture to the egg, sour cream and cheese mixture. Fill pie with the filling mixture. Spread the soaked olives on across the top of filling. Place in the center of the oven. Bake for up to 45- 50 minutes at 400 degrees F. - until golden brown. Let sit for 5 minutes before serving. Buono Appetite! Main dish 4 -6 portions. ______________________________________________________________________________________ Pastry Crust Make ahead of time Put the crust in refrigerator for at least 30 minutes then take it out and set it sit for 15 minutes before adding your filling to a oiled pan. (top and sides) 1 1/2 cups all-purpose unbleached flour 1/2 cup whole wheat pastry flour 1 tsp. salt 1 tesspoons sugar 3/4 non-hydrogenated shortening stick, very cold * 6-8 Tbsp. ice cold water Sift together flours, sugar and salt. Cut shortening into 1/2 - inch and blend into the flour mixture using a pastry blender until the mixture resembles a coarse meal, leaving some larger pieces of shortening. Fill a glass with ice cubes and then fill with cold water. Sprinkle 6 Tablespoons of water over the flour and shortening mixture, stirring to combine. Add more water until the pastry dough holds together when pressed between your fingers. Divide dough in half and form into two, half-inch discs. Wrap in plastic wrap and chill 30 to 45 minutes before rolling out. When ready to roll out, dust work area with flour and roll each disc out into a circle about 2 inches larger than the pie pan. Roll prepared crust loosely over rolling pin to transfer to the pie pan. Position rolling pin over the center of the pie and unroll, gently easing crust onto the pie pan. Gently press crust into the pan and trim the edges of the crust, leaving about an inch to crimp or flute the dough. * I use Earth Balance (it’s a good non-hydrogenated shortening)