by epicureanodyssey
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epicureanodyssey's Notes:
Expand1 1/2 cup plus 2 tablespoons Ask a question about this ingredient
1/2 tablespoon kosher salt Ask a question about this ingredient
1 stick cold unsalted butter, cut into 1/2-inch pieces Ask a question about this ingredient
2 tablespoons solid vegetable shortening Ask a question about this ingredient
3 tablespoons ice water, more or less as necessary Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 small onion, medium dice Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
2 6-ounce packages baby spinach leaves, or one 10 to 12-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid Ask a question about this ingredient
3/4 teaspoons kosher salt Ask a question about this ingredient
1/2 teaspoon freshly milled black pepper Ask a question about this ingredient
1 tablespoon fresh oregano leaves, or 1 1/2 teaspoons dried Greek oregano Ask a question about this ingredient
3/4 cup crumbled feta cheese Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/4 cup plus 2 tablespoons heavy cream Ask a question about this ingredient
kosher salt and freshly milled pepper, to taste Ask a question about this ingredient
1/2 cup pine nuts, toasted till light golden Ask a question about this ingredient
FOR THE CRUST: In a large bowl, sift together the flour and salt. Add the butter pieces and shortening and work them into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over-mix or the crust will become tough. Form the dough into a disk shape, wrap tightly in plastic wrap and put in the refrigerator for 30 minutes before rolling out.
Ask a question about this stepFOR THE FILLING: In the meantime, in a large heavy fry pan, heat the oil over medium-high heat. Add the onions and cook for 3 to 5 minutes, or until translucent. Add the garlic and cook for another minute. Add the spinach, a half bag at a time, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook until the liquid has evaporated. Remove from the heat and cool.
Ask a question about this stepIn a medium bowl, whisk together the eggs and cream. Add salt and pepper to taste. Set aside.
Ask a question about this stepTO COOK: Preheat the oven to 375 degrees F.
Ask a question about this stepRemove the prepared dough from the refrigerator and, on a lightly floured surface, roll the dough into a 12 to 13--inch circle. Put on a parchment-lined rimmed baking sheet.
Ask a question about this stepPut the cooled spinach mixture in the middle of the crust, leaving a 1 1/2-inch rim. Top with oregano and crumbled feta cheese. Pleat the 1 1/2-inch rim of dough around the spinach mixture. Pour the egg mixture over the spinach and top with pine nuts.
Ask a question about this stepBake in preheated oven until pastry is golden and the center is set, about 30 or so minutes. Remove from the oven and let cool for 15 minutes before serving. To serve, using a serrated or bread knife, slice into 4 wedges and serve warm with a salad of your choice.
Ask a question about this stepThis year I am going to marry into a Chicago Greek family. Being just "plain white" (like so many Americans, I am a Northern European mutt, so-to-speak) I have been scrutinized throughly when I attempt Greek cooking. Last Easter I made my boldest move yet when I made and brought "Gia-Gia Rice" to dinner. Fortunately even Gia-Gia thought it was a success. I am always looking for recipes with classic Greek flavors, and this is right up my alley. Thank you!
ENJOY! It is a VERY simple recipe if you use commercial pie crust.
This looks terrific. I plan to try it, soon. ;o)
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
Wooooohoooo!! Congratulations on your upcoming marriage. And ENJOY the tart...or pie...or whatever you'd like to call it.