Deep-Dish Spinach Pie

Recipe by ratherbeswimmin
READY IN: 2hrs 50mins




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