Deep-Dish Spinach Pie

DIRECTIONS

• 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.