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Prep Time: 120 Minutes Cook Time: 50 Minutes |
Ready In: 170 Minutes Servings: 8 |
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Beatrice Ojakangas Ingredients:
1 pastry dough (i use lemon pastry, half recipe) |
1 tablespoon dijon mustard |
2 lbs fresh spinach, cleaned and stemmed |
1/2 teaspoon dried tarragon |
1/4 cup fresh lemon juice |
1 cup crumbled feta cheese |
4 eggs |
1 1/2 cups heavy cream or 1 1/2 cups evaporated milk |
1/2 cup sour cream |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon freshly grated nutmeg |
Directions:
1. Preheat oven to 400°; on a lightly floured surface, roll out the pastry to a 13-inch square and fit into a 9-inch square baking pan.
2. Fold the overhanging pastry all around to make a raised edge and crimp decoratively.
3. Fit a sheet of foil over the dough and fill with pie weights or dried beans.
4. Bake until the edges are set, about 10 minutes.
5. Remove the foil and weights; return the crust to the oven and bake 5-10 minutes, until the bottom is firm and dry.
6. Brush the pastry with the mustard and return to oven until set and dry, about 5 minutes.
7. Decrease oven temperature to 375°.
8. Add spinach to a large pot with just the water still clinging to the leaves.
9. Cover and cook over medium-high heat until the spinach is wilted, about 2-3 minutes.
10. Drain well and chop coarsely; mix in the tarragon, lemon juice, and feta cheese.
11. Whisk the eggs, cream, sour cream, salt, and nutmeg together.
12. Turn the spinach into the partially baked pastry shell; pour the egg mixture over the top.
13. Bake until puffed all over and lightly browned, 45-50 minutes (cover pie crust edges with foil to prevent overbrowning).
14. Cool 15 minutes before cutting.
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