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This recipe is adapted from an Elizabethan cook book. It uses the classic strawberry spinach combination. Spinach is treated as a fruit and is really delicious. I like to use a sweet pastry in a long fluted tart pan, myself. You've never tasted spinach like this before!
- 1 (8 inch) baked pie pastry shells
- 1 1⁄2 lbs fresh spinach
- 1⁄2 cup white wine
- 1⁄2 cup rose water (check your grocer's bar section)
- 1⁄2 cup sugar
- 1⁄4 teaspoon cinnamon
- 1 pinch salt
- 1 pint fresh strawberries, sliced thin and mixed with
- 1⁄2 cup sugar
- 2 tablespoons strawberry jam
- 4 tablespoons strawberry syrup
- powdered sugar
- Wash and trim spinach.
- Put in large pot without draining.
- Add 1/4 cup wine.
- Cover and steam spinach over medium flame until wilted.
- Drain spinach and chop very fine (I did it in a blender).
- In same pot combine remaining wine, rose water, sugar, cinnamon, and salt.
- Bring to a boil, stirring to dissolve sugar.
- Add chopped spinach and stir to coat.
- Simmer on low flame, stirring occasionally, until all liquid evaporates.
- Remove from heat and set aside to cool.
- Meanwhile set aside 3/4 of strawberry slices for topping.
- Take remaining berries and puree with jam and syrup.
- Boil in sauce pan to reduce to spreading consistency, stirring often.
- Fill pie shell with spinach mixture and smooth.
- Spread layer of strawberry sauce over spinach reserving 2 tablespoons.
- Mix berry slices with remaining mixture to coat.
- Lay slices on top decoratively.
- If any sauce is left, drizzle on top.
- Chill at least 2 hours.
- Before serving sprinkle with powdered sugar.