INGREDIENTS

INSTRUCTIONS

To prepare the DOUGH:  In the bowl of an electric mixer fitted with a
dough hook, add the yeast, warm water and sugar; stir with a fork.
Allow to stand for 10 minutes or until the yeast starts to bubble and
foam (PROOF). NOTE: Make sure that the water is NOT hot.  Add the milk,
olive oil and 3 cups of the flour and salt on low  speed; mix to
combine.  Continue to add flour 1/2 cup at a time,  kneading the dough
in between at medium speed until the dough pulls  away from the sides
and feels smooth, soft and, when indented with  your finger, springs
back nicely. If you feel the dough is too sticky  you could add more
flour, but it is better on the sticky rather then  the dry side.  Place
the dough in an oiled bowl, cover with a  towel and allow to  double in
bulk.  It will take 1 or two hours.  For the FILLING: While the dough
is rising, prepare the filling. Set  the oven a 375 degrees.  Oil a
baking sheet. Wash and cut the squash  in half and remove the seeds
from the center. Drizzle the flesh with  1 T of olive oil and turn the
squash cut side down on the baking  sheet. Bake in a preheated oven for
30 or 40 minutes or until the  flesh is soft. Remove from the oven and
set aside.  In the meantime, in a saute pan heat the remaining T of
olive oil  until hot.  Add the onions and cool over low heat, stirring
occasionally for 30 minutes.  Add the garlic and cook for 30 seconds.
Place the onions in a mixing bowl.  Using a large spoon scoop the
flesh from the squash and add it to the onions.  Stir in the heavy
cream. Season with cinnamon, ginger, nutmeg, allspice, kosher salt,
and pepper. Mix all the ingredients together and set aside until cool.
When the dough has doubled in size, punch it down and turn into a
floured board or counter.  Divide the dough in half. Lightly grease a
9x13 casserole baking dish, Using a rolling pin, roll half dough out
to form a rectangle large enough to fit in the prepared pan and all
the way up the sides.  The dough may spring back when you work it but
perceiver and make sure it fits up the sides. Sprinkle half the
romanao cheese over the bottom of the dough.  Spoon the cooled  filling
into the bottom of the pan; smooth over the entire pan. Place  the
spinach leaves over the squash mixture. This will seem like a lot  of
filling but it will collapse while it cooks. Sprinkle the spinach  with
the remaining cheese and season to taste.  Set the oven at 350 degrees,
a , roll out the remaining piece of  dough just large enough to fit on
the top of the rectangle. Ease the  dough onto the top of the filling
bringing the bottom edge over the  top. Pinch the seams together
firmly. With a sharp knife make 4 large  holes on the top, spacing
evenly.  Transfer the pie to the preheated oven and bake for 30 or 40
minutes  or until the crust is golden brown. Remove from he oven and
cut into  squares. This pie is best eaten warmed through.  ELAINE'S
NOTE:  I would do this with phylo dough...sheets on the  bottom and on
the top.  Less work and I bet it would be just as  delicious. In fact I
may try this at Howard's house this  Thanksgiving...  Source:  THE
BOSTON GLOBE; November, 1993  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 372
Calories From Fat: 252
Total Fat: 28.6g
Cholesterol: 81.2mg
Sodium: 1386.4mg
Potassium: 286.4mg
Carbohydrates: 8.6g
Fiber: 3g
Sugar: 2.5g
Protein: 21.9g