Deep-Dish Spinach Pie

Submitted by ratherbeswimmin

"Beatrice Ojakangas"

 

• Ready In: 2hrs 50mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 pastry dough (I use Lemon Pastry, half recipe)
• 1 tablespoon Dijon mustard
• 2 lbs fresh spinach, cleaned and stemmed
• 1⁄2 teaspoon dried tarragon
• 1⁄4 cup fresh lemon juice
• 1 cup crumbled feta cheese
• 4 eggs
• 1 1⁄2 cups heavy cream or 1 1/2 cups evaporated milk
• 1⁄2 cup sour cream
• 1⁄2 teaspoon salt (or to taste)
• 1⁄4 teaspoon freshly grated nutmeg

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.