Spinach Tart - Spinach Pie

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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.”
READY IN:
50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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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