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Overhead shot of a golden double-crust escarole pie, one wedge cut away showing olives and pine nuts inside.

Neapolitan Escarole Pie with Olives and Pine Nuts

A double-crust Neapolitan pie filled with braised escarole, olives, capers, raisins, and pine nuts, baked until the crust is deep gold.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian (Neapolitan)
Calories: 302
Ingredients Method Notes

Ingredients
  

Dough
  • 400 g 00 flour or bread flour
  • 220 ml warm water
  • 7 g instant yeast about 2 1/4 tsp
  • 1 tsp sugar
  • 1.5 tsp salt
  • 3 tbsp olive oil
Filling
  • 1.2 kg escarole about 2 large heads, washed and roughly chopped
  • 3 tbsp olive oil
  • 4 cloves garlic thinly sliced
  • 6 anchovy fillets chopped
  • 80 g Gaeta olives pitted and halved
  • 2 tbsp capers rinsed
  • 40 g raisins soaked 10 minutes in warm water, drained
  • 30 g pine nuts toasted
  • 1/4 tsp chili flakes
  • black pepper to taste
  • salt to taste; add sparingly, olives and anchovies are already salty
Assembly
  • 1 egg beaten, for egg wash (or use olive oil for dairy-free/vegan finish)

Method
 

Make the dough
  1. Whisk the flour, instant yeast, sugar, and salt together in a large bowl. Make a well in the center and pour in the warm water and 3 tbsp olive oil.
  2. Mix with a fork until a shaggy dough forms, then turn onto a lightly floured counter and knead for 8 to 10 minutes until smooth and elastic.
  3. Shape into a ball, place in an oiled bowl, cover, and let rise in a warm spot for 90 minutes, until doubled.
Cook the escarole filling
  1. Wash the escarole well and roughly chop. Wilt it in batches in a large stockpot with just the water clinging to the leaves, over medium heat, 8 to 10 minutes, until fully collapsed.
  2. Drain the wilted escarole and squeeze it hard in a colander once cool enough to handle, pressing out as much liquid as you can.
  3. Heat 3 tbsp olive oil in a 12-inch skillet over medium heat. Add the garlic and chopped anchovies and cook for 2 minutes, mashing the anchovies into the oil, until they dissolve and the garlic turns fragrant but not browned.
  4. Add the squeezed escarole, olives, capers, drained raisins, pine nuts, and chili flakes. Cook for 8 to 10 minutes, stirring often, until any remaining liquid evaporates and the mixture looks glossy.
  5. Season with black pepper and taste before adding salt, the olives, capers, and anchovies are already salty. Let the filling cool completely before assembling.
Assemble and bake
  1. Heat the oven to 200C / 390F. Divide the risen dough into two pieces, one about 60% and one 40% of the total.
  2. Roll the larger piece into a 30 cm / 12-inch circle and fit it into a 23 cm / 9-inch pie dish, letting the excess hang over the edge.
  3. Spread the cooled escarole filling evenly into the crust.
  4. Roll the second piece into a 25 cm / 10-inch circle and lay it over the filling. Trim, crimp the edges to seal, and cut 3 to 4 small vents in the top crust.
  5. Brush the top with beaten egg. Bake for 35 to 40 minutes, until the crust is deep golden brown.
  6. Cool the pie for 15 to 20 minutes before slicing into wedges. Serve warm or at room temperature.

Notes

  • Squeeze escarole dry after braising, this is the most common failure point.
  • Rest the dough a full 90 minutes, cold dough tears when rolled.
  • Taste the filling before sealing, olives and anchovies vary in saltiness.
  • Cut steam vents in the top crust so filling doesn't push through seams.