Spinach Tart - Spinach Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Another adopted recipe.... While I made this, I made a few changes. Also the directions had a couple of flaws, so I fixed those. The final outcome was gorgeous and delicious. Definitely glad I chose this one. I did use 10 oz of frozen chopped spinach which I wrung dry in cheesecloth, but I think the fresh would be better. Can use pre-made pie crust. Ingredients:
2 cups all-purpose flour (extra for rolling out) |
1/4 teaspoon salt |
1/2 cup cold unsalted butter (4oz.) |
1 egg yolk |
4 tablespoons milk, add more if too dry |
1 tablespoon butter |
10 ounces spinach, blanched 1 minute, drained, dried and chopped |
1/4 cup golden raisin, soak 30 minutes in water, drain |
3 whole eggs, beaten |
3/4 cup heavy cream |
1/2 cup freshly grated parmesan cheese |
salt |
pepper |
2 1/2 tablespoons pine nuts |
Directions:
1. Pour flour into a bowl, add salt and the butter.
2. Using fingertips, work the butter into flour until a crumbly dough forms.
3. Add the egg yoke and milk, incorporate, and knead dough into a ball.
4. Wrap in plastic wrap and refrigerate for 1 hour.
5. Pre-heat oven to 350 degrees.
6. Using 1 tbs butter, grease a 9 inch tart pan with a removable bottom and then dust with flour.
7. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan.
8. Line the prepared pan with the pastry dough and trim.
9. In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese.
10. Mix well and season with salt and pepper to taste.
11. Pour into the pastry-lined tart pan and top with the pine nuts.
12. Bake in oven until it is golden, about 40 minutes.
13. Remove, let cool slightly and then transfer to a serving dish.
14. Serve this spinach recipe luke warm or cool.
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