Spinach Tart – Spinach Pie

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 10
  • About This Recipe

    “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

  • 2cupsall-purpose flour( extra for rolling out)
  • 1/4 teaspoonsalt
  • 1/2 cupcold unsalted butter( 4oz.)
  • 1egg yolk
  • 4tablespoonsmilk, add more if too dry
  • 1tablespoonbutter
  • 10ouncesspinach, blanched 1 minute, drained, dried and chopped
  • 1/4 cupgolden raisin, soak 30 minutes in water, drain
  • 3wholeeggs, beaten
  • 3/4 cupheavy cream
  • 1/2 cupfreshly grated parmesan cheese
  • salt
  • pepper
  • 2 1/2 tablespoonspine nuts
  • Directions

  • 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.
  • Reviews

  • “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.”

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