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I was looking for crumbs of spare time since the beginning of this year. I was hoping I will have time for that time of doing nothing. This year started fully packed with projects at my day job and projects for this blog and for WLA magazine. I will take a break for a few weeks in order to refocus and work more on the WLA magazine and finalize all my pending projects. Meantime, I leave you with a pie that my boyfriend loves it : the dough it’s made after the recipe of my grand-ma and can be stuffed with anything you want. I choose spinach, because represents for me the beginning of the spring and cheddar, to feed my addiction to cheese.

I’m rarely doing this, but I would need your support for the Homies 2012 (via The Kitchn), where my blog has been nominated in the Best Food Photography Category, I would appreciate one or two votes from you. In order to vote you have to :
1. Access the competition page: http://www.thekitchn.com/best-food-photography-on-a-blog-nominations-the-homies-2012-166623
2. Scroll down the page and sign in with Facebook or Twitter, allow the application in Facebook or Twitter, choose a display name and register. You can disallow the application from your Facebook/Twitter settings afterward.
3. Access again the competition page, search for What Liberty Ate and vote : http://www.thekitchn.com/best-food-photography-on-a-blog-nominations-the-homies-2012-166623 . Thank you so much!

Soft Pie with Spinach and Cheddar
Ingredients:
50g unsalted butter, at room temperature
2 1/2 cups all-purpose flour
2 tablespoons of sour cream
1 teaspoons active yeast
1 tablespoons oil
100ml milk
2 eggs
1 teaspoon salt
100g grated cheddar
150g spinach
1 tablespoon olive oil
1 small onion
1/2 tablespoon soya sauce
salt and pepper

Directions:
1. Place the milk lightly heated, in a small bowl and dissolve the yeast. Let it rest for 10 minutes. With an electric mixer or the bread machine, cream butter, sour cream, flour, oil, salt, 1 egg and milk and yeast until fluffy and well combined. Let it rest until doubled in size, around 1 hour. Than, flatten into a disk, wrap in plastic, and freeze for 20 minutes.
2. Saute the onion in olive oil for 1-2 minutes, then add soya sauce and spinach. Cook until is al dente. Set aside.
3. Preheat the oven to 180°C. Divide dough in 2 parts and line each one in a form of circle. Place the dough in a coated round pan or pastry shapes. Sprinkle the bottom of the pie with one layer of cheese, one layer of spinach and finish with one layer of cheese. Place the second part of the dough on the top of your pie. Seal edges. Decorate with small hearts (or any other shape you like) if you prefer. Brush the pie’s top with egg wash and sprinkle sea salt. Bake until lightly golden (aprox. 20-40 minutes). Cool the pie on a wire rack. Serve with your favorite salad.

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