“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.”
2cupsall-purpose flour( extra for rolling out)
1/2 cupcold unsalted butter( 4oz.)
4tablespoonsmilk, add more if too dry
10ouncesspinach, blanched 1 minute, drained, dried and chopped
1/4 cupgolden raisin, soak 30 minutes in water, drain
3/4 cupheavy cream
1/2 cupfreshly grated parmesan cheese
2 1/2 tablespoonspine nuts
Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball.
Wrap in plastic wrap and refrigerate for 1 hour.
Pre-heat oven to 350 degrees.
Using 1 tbs butter, grease a 9 inch tart pan with a removable bottom and then dust with flour.
Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan.
Line the prepared pan with the pastry dough and trim.
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese.
Mix well and season with salt and pepper to taste.
Pour into the pastry-lined tart pan and top with the pine nuts.
Bake in oven until it is golden, about 40 minutes.
Remove, let cool slightly and then transfer to a serving dish.
Serve this spinach recipe luke warm or cool.
“As the stars above say: we liked it, we liked it!! It would have rated more stars, but it wasn’t much different from many other spinach pies. Positive criticism: we (husband and I) thought I needed to use more spinach, and it needed a “lift”, like maybe a dash of some hot pepper thingy, and I think some nutmeg. Adding raisins were new to me, but quite a revelation, that, like anchovies in some dishes, it added to the taste while not really being identifiable! This is a GOOD recipe, and just need some more inspiration to spark it up a few stars! Thanks, it was really enjoyable. Basically, nothing negative can be said about the recipe.”