0.25 cup extra virgin olive oil (plus more to brush the top)
1 teaspoon salt
For the Filling:
1head of escarole (trimmed and chopped)
3cloves garlic, sliced
0.5 cup pinoli nuts
2 ounces raisins or currants
0.5 cup dry white wine
4 tablespoons extra virgin olive oil
salt to taste
Prepare the filling:
Heat the oil in a saute` pan and saute` the garlic and anchovies for about 15-20 seconds. The anchovies will begin to liquefy.
Add in the chopped escarole and saute` for about 30 seconds. Add the wine, pinoli, raisins and salt to taste saute` for 5-7 minutes.
Lower the heat to a simmer. Cover and cook for another 10 minutes. Uncover and cook until escarole is very soft and most of the liquid has evaporated. Drain the liquid and cool completely before using.
Make the Crust:
Preheat oven to 400 degrees.
In a stand mixer combine the wine, oil and salt and mix together. Add in the flour all at once and mix on low speed until the dough forms. If the dough feels a bit sticky add a little more flour.
Cut the dough in half. Take one half and with a rolling pin flatten it into a thin round sheet of dough large enough to cover the bottom of your baking pan (12" wide).
Before you lay the dough in the pan, apply a very thin film of EV olive oil to the pan. Position the dough in the pan and then spread the escarole uniformly on the dough. Keep the filling within 1/2' from the border of the dough.
Take the other half of the dough and flatten it with the rolling pin into a round sheet that you will use the cover the escarole. Once you place the dough over the escarole cut any excess dough and with a fork seal the two sheets of dough together.
With your fingers, apply a thin film of EV olive oil over the entire surface of the pie which is also known as Scalcione. Then, with a fork, puncture the surface every 2" and bake for 60 minutes