Spinach Tart - Spinach Pie

"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."
 
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photo by CoolMonday photo by CoolMonday
photo by CoolMonday
Ready In:
50mins
Ingredients:
14
Serves:
10
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ingredients

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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.

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Reviews

  1. 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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RECIPE SUBMITTED BY

Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"><img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention. I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much. I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them. My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".
 
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