Name: Savoury Spinach Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups (375 ml) unbleached all-purpose flour; 1/4 tsp salt; 1/2 cup (125 ml) cold unsalted butter, cubed; 1/4 cup (60 ml) ice water; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; 1 onion, thinly sliced; 2 tbsp (30 ml) olive oil; 1 clove garlic, finely chopped; 8 cups (2 litres) packed spinach, chopped; 1/4 cup (60 ml) chicken broth; 5 eggs; 1 cup (250 ml) grated mozzarella cheese; 3/4 cup (180 ml) 35% cream; Salt and pepper

Preparation

Crust

In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form into a disc with your hands.
On a floured work surface, roll out the dough. Line a 10-inch (25-cm) quiche plate. Fold the excess dough inward, pressing the edges to double the side. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes or freeze for 15 minutes. Sprinkle with the Parmesan cheese.
With the rack in the lowest position, preheat the oven to 400°F (200°C).
Bake the crust for 15 minutes. Let cool. Reduce the oven’s temperature to 350°F (180°C).

Filling

Meanwhile, in a skillet, brown the onion in the oil. Add the garlic and cook for 1 minute. Add half the spinach and the broth. Stir to combine and remove from the heat. Season with salt and pepper. Let cool.
In a food processor, purée the remaining spinach and 1 egg until smooth. Add the remaining eggs, cheese, and cream. Pulse until smooth. Add to the onion mixture and stir to combine. Adjust the seasoning. Pour into the partially cooked crust. Bake for about 30 minutes or until the filling is firm.

Comments

ian f.

July 12th, 2018

on this recipe you say add the water, the only water showing is the ice water which you say to add if necessary.....what other water are you talking about.....consequentally the butter does not turn into little balls ?????
Ricardocuisine
July 13th, 2018

Hello Ian. The iced water is added to the dough in step one of the preparation of the crust. We recommend adding more iced water if you find the dough is too dry and you can still see traces of flour. Thank you for your question!
Liudmila S.

5 stars December 5th, 2015

Delicious
Nati G.

4 stars March 5th, 2015

Very tasty!
Razak M.

5 stars September 28th, 2011

One of our favourites !