This sweet is sold in most of Lucca’s delicatessans & tastes something like a Tuscan version of American pumpkin pie.
To make the pastry, sift the flour on to a pastry board or worksurface. Make a hole in the middle and put in the butter, sugar, salt and egg yolks. Work into a soft smooth dough with your fingertips. Cover and leave for 2 hours in a warm place.
To make the filling, first chop the zucchini and spinach finely, discarding any tough stalks. Wash and drain well, then simmer in the butter until soft. Let cool and then mix well with the other ingredients.
When the dough is ready, cut off about a quarter and keep aside to make a lattice top for the pie. Roll the remainder out into a large circle and place in a greased, floured flan dish. Pour in the filling. Roll out the remaining pastry and cut into strips for the lattice top. Brush with beaten egg yolk and
© 1985 Leslie Forbes estate. All rights reserved.