Sweet Spinach Pie Recipe
Sweet Spinach Pie is a simple recipe which can be prepared with easily available ingredients. The Sweet Spinach Pie tastes great along with whipped cream. Serve this Sweet Spinach Pie for your family and friends and bag some compliments.
Summary
Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientSpinach
Ingredients
Spinach - 2- 2 1/2 Lb
Fresh ginger - 1 piece , very finely chopped
Butter - 3 tbsp
Seedless white raisins - 1 1/2 tbsp, soaked in 1/2 cup dark rum
Eggs - 5
Light brown cane sugar - 1/2 cup
Allspice berries - 4 , ground
Nutmeg
Small lemon - 1
Pine nuts - 2 tbsp
Heavy cream - 1 1/4 cups
Frozen puff pastry - 2 8 oz packages
Sesame seeds - 2 tbsp
Serve with: whipping cream - 3/4 cup , stiffly beaten
Directions
GETTING READY
1 Trim off the spinach stalks.
2 Wash the leaves, do not dry or shake them.
3 In a bowl, soak the seedless white raisins in rum for 15 minutes
4 Preheat the oven to 400 F.
MAKING
5 In a nonstick saucepan, place the spinach leaves with no additional water.
6 Cover and cook over moderate heat for 2 minutes, turning the spinach once.
7 Transfer to a colander.
8 Refresh under running cold water.
9 Drain and squeeze very tightly to eliminate as much moisture as possible.
10 Chop finely.
11 Peel and chop the ginger.
12 In a nonstick pan, heat 1 1/2 tbsp of the butter.
13 Add the ginger and cook for a few seconds, stirring.
14 Add in the spinach and cook for 2 minutes, stirring continuously.
15 Set aside to cool.
16 In a large bowl, beat 4 of the eggs with the sugar.
17 Add the allspice, a pinch of grated nutmeg, and the finely grated rind of the lemon.
18 In a nonstick pan, heat 1 ½ tbsp butter.
19 Add the pine nuts and cook for a dew seconds, shaking the pan until pale golden in color.
20 Add the cream to the egg mixture in the bowl, followed by the spinach, the raisins and rum, and the pine nuts.
21 Roll out the two thawed pieces of pie dough into rectangles.
22 Line a nonstick jellyroll pan or shallow baking tray with one of the rectangles of pie dough.
23 Evenly spread all the spinach mixture over the surface, leaving an uncovered border all the way round the edges.
24 Cover with the second rectangle of pie dough.
25 Carefully seal the edges tightly, pressing them down all the way round with the tines of a fork.
26 In a bowl, beat the remaining egg lightly and brush all over the surface of the pie.
27 Sprinkle with the sesame seeds and bake in the oven for 20-25 minutes, until crisp and pale golden brown.
28 Allow to stand for 10 minutes before serving.
SERVING
29 Serve with whipped cream.
1 Trim off the spinach stalks.
2 Wash the leaves, do not dry or shake them.
3 In a bowl, soak the seedless white raisins in rum for 15 minutes
4 Preheat the oven to 400 F.
MAKING
5 In a nonstick saucepan, place the spinach leaves with no additional water.
6 Cover and cook over moderate heat for 2 minutes, turning the spinach once.
7 Transfer to a colander.
8 Refresh under running cold water.
9 Drain and squeeze very tightly to eliminate as much moisture as possible.
10 Chop finely.
11 Peel and chop the ginger.
12 In a nonstick pan, heat 1 1/2 tbsp of the butter.
13 Add the ginger and cook for a few seconds, stirring.
14 Add in the spinach and cook for 2 minutes, stirring continuously.
15 Set aside to cool.
16 In a large bowl, beat 4 of the eggs with the sugar.
17 Add the allspice, a pinch of grated nutmeg, and the finely grated rind of the lemon.
18 In a nonstick pan, heat 1 ½ tbsp butter.
19 Add the pine nuts and cook for a dew seconds, shaking the pan until pale golden in color.
20 Add the cream to the egg mixture in the bowl, followed by the spinach, the raisins and rum, and the pine nuts.
21 Roll out the two thawed pieces of pie dough into rectangles.
22 Line a nonstick jellyroll pan or shallow baking tray with one of the rectangles of pie dough.
23 Evenly spread all the spinach mixture over the surface, leaving an uncovered border all the way round the edges.
24 Cover with the second rectangle of pie dough.
25 Carefully seal the edges tightly, pressing them down all the way round with the tines of a fork.
26 In a bowl, beat the remaining egg lightly and brush all over the surface of the pie.
27 Sprinkle with the sesame seeds and bake in the oven for 20-25 minutes, until crisp and pale golden brown.
28 Allow to stand for 10 minutes before serving.
SERVING
29 Serve with whipped cream.
