Number of servings : 6 to 8
Prep time: 1 hour 45 minutes
Cooking time: 40 minutes
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
500 ml / 2 cups all purpose flour
2.5 ml / 1/2 tsp salt
30 ml / 2 tbsp sugar
180 ml / 3/4 cup butter, in pieces, frozen*
60 ml / 4 tbsp lard, in pieces, frozen*
75 ml / 1/3 cup (approx.) ice water
2 bags, 280 g / 10 oz each spinach, trimmed, blanched, drained and chopped
125 ml / 1/2 cup sugar
125 ml / 1/2 cup toasted pine nuts
75 ml / 1/3 cup golden raisins
2 eggs, beaten
15 ml / 1 tbsp orange zest, grated
45 ml / 3 tbsp grated Parmesan
3.5 ml / 3/4 tsp grated nutmeg
1 egg yolk, beaten
*It is very important to put the butter and lard in the freezer at least 15 minutes before processing, in order to ensure a flaky crust.
In a food processor, combine the flour, salt and sugar. Add the butter and lard and pulse about 30 times until the mixture resembles coarse meal.
Add about 75 ml / 1/3 cup of ice water and pulse just until the dough forms a ball around the blade. If necessary, add a few more drops of water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C / 350°F and butter a 25 cm / 10” pie plate.
In a bowl, combine the spinach, sugar, pine nuts, raisins, beaten eggs, orange zest, Parmesan and nutmeg and set aside.
On a floured work surface, roll out half the dough and press into the pie plate. Pour the spinach mixture on top and smooth the surface. Roll out the rest of the dough, cut into 2.5 cm / 1” strips and arrange in a criss-cross pattern over the top. Pinch the dough to make a fluted edge.
Dilute the egg yolk with a little cold water and brush the crust with the mixture.
Bake on the lower rack of the oven for about 40 minutes.