Total Time
2hrs 50mins
Prep 2 hrs
Cook 50 mins

Beatrice Ojakangas

Ingredients Nutrition

Directions

  1. Preheat oven to 400°; on a lightly floured surface, roll out the pastry to a 13-inch square and fit into a 9-inch square baking pan.
  2. Fold the overhanging pastry all around to make a raised edge and crimp decoratively.
  3. Fit a sheet of foil over the dough and fill with pie weights or dried beans.
  4. Bake until the edges are set, about 10 minutes.
  5. Remove the foil and weights; return the crust to the oven and bake 5-10 minutes, until the bottom is firm and dry.
  6. Brush the pastry with the mustard and return to oven until set and dry, about 5 minutes.
  7. Decrease oven temperature to 375°.
  8. Add spinach to a large pot with just the water still clinging to the leaves.
  9. Cover and cook over medium-high heat until the spinach is wilted, about 2-3 minutes.
  10. Drain well and chop coarsely; mix in the tarragon, lemon juice, and feta cheese.
  11. Whisk the eggs, cream, sour cream, salt, and nutmeg together.
  12. Turn the spinach into the partially baked pastry shell; pour the egg mixture over the top.
  13. Bake until puffed all over and lightly browned, 45-50 minutes (cover pie crust edges with foil to prevent overbrowning).
  14. Cool 15 minutes before cutting.

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