Spinach Pie

RhumAndJerk

Ingredients

• Pastry for two 9” pie crusts	• 2 bunches fresh spinach (about 1 pound), cooked and chopped
• 1 Tbs butter	• 8 Oz Feta cheese, crumbled
• 2 small onions, minced	• 8 Oz Ricotta cheese
• 1 shallot, minced	• 1 Dash nutmeg
• 2 Tbs flour	• 1 Dash hot sauce
• 1 Cup milk	• Salt and Pepper to taste
• 3 eggs, beaten

Instructions

Rinse and clean the spinach well. Cook the spinach by placing in a pan over medium-low heat. Stir occasionally. In about 3-5 minutes, the spinach will be done. Place the cooked spinach in a sieve and allow to drain.

With your egg setup with firebricks or pizza stone, Pre-heat to 400 degrees.

In a large saucepan, melt the butter and cook the onions and shallot until soft. Stir in the flour and mix it with the onions and shallots to form a roux. Add the milk and stir until it is thick. Remove from the heat and allow the mixture to cool. Slowly stir in the eggs. Press the spinach to remove as much of the water as possible, I even squeeze it my hands. Chop the spinach and add to the saucepan. Stir in the cheeses, nutmeg, hot sauce and salt and pepper.

Roll out one of the piecrusts between two sheets of wax paper and line a 9” pie plate. Prick the bottom crust with a fork. Cover with two sheets of tin foil and use pie weights. Bake the bottom crust for 20 minutes to allow it to set.
Remove the bottom crust from the egg. Spoon in the spinach filling and place the top crust on. Seal the crust and cut slits in the top crust to allow steam to escape.

Bake the pie at 400 degrees for 45–60 minutes or until the top crusts is golden. Use a flashlight through the chimney to see the color of the top crust

Allow the pie to cool slightly before cutting.

Notes

Number of Servings:

Time to Prepare: