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Ingredientes
- For Crust*
- 1 1/2 cups flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup butter, cubed
- 3-5 tbsp ice water
- dash of salt
- 1 egg, for wash
- For Filling*
- 5 packages frozen spinach, thawed
- 1 1/2 cups Parmesan cheese
- 3 eggs
- 1 large red onion, chopped
- 2 tbsp olive oil
- salt to taste
Direcciones
- Start the crust first. Mix all the flour and add a dash of salt.
- Add the chopped butter, pressing the butter into the flour until it has a grated Parmesan cheese like consistency.
- Spoon in the ice water little by little until the dough comes together. Wrap in foil or plastic wrap and leave in the fridge for 20-30 minutes to rest.
- Preheat oven to 375°. In a large pot warm the olive oil over medium-low heat. Add the onion, salt lightly. The onion needs to cook until just barely translucent.
- Strain the spinach in a cheese cloth, remove as much water as possible. Add to the pot once the onions are translucent, stirring well.
- Reduce the heat to low, add the eggs and stir vigorously. Once the eggs are evenly stirred, add the Parmesan cheese and continue to stir.
- Turn off the heat, taste the mixture and salt accordingly. It's easy to over salt due to the Parmesan cheese; however, too little salt will make a bland pie.
- Set the spinach aside and turn back to the crust. Take the dough from the fridge and split into two equal pieces. One half will be the bottom of the crust and one half the top.
- Roll out the first half, place in your pie dish. Add the spinach mixture.
- Roll out the second half of the dough and cover the pie. Brush with egg wash and bake for an hour.
- Let cool for at least an hour. Served best lukewarm or room temperature.
