From Claire Saffitz.
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Creamed Spinach Pie & Baked Eggs With Claire Saffitz | Dessert Person
This recipe, like many others in the book, represents my attempt to combine a few ideas into one ultra-satisfying dish. Inspired by the Italian dish torta pasquialina, a thin double crust tart filled with greens and eggs, this open-faced version also takes a few cues from my favorite steakhouse side dish, creamed spinach. Follow along and watch Claire Saffitz cook down a ton of hardy greens into one delicious pie, perfect for Breakfast, Lunch or Dinner.
#CreamedSpinach #Pie #ClaireSaffitz
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out
Diamond Crystal kosher salt
8 cups loosely packed torn Tuscan kale leaves (stripped from 2 medium bunches, about 1 lb / 454g total)
8 cups loosely packed torn green or rainbow Swiss chard leaves (stripped from a lb / 454g bunch)
3 tablespoons unsalted butter (1.5 oz / 42g)
2 shallots (4 oz / 113g)
1 tablespoon all-purpose flour (0.28 oz / 8g)
1 (10 oz / 283g) package frozen spinach, thawed and squeezed to remove moisture
Freshly ground black pepper
7 large eggs (12.3 oz / 350g), at room temperature
2/3 cup heavy cream (5.6 oz / 160g), at room temperature
2 ounces (57g) finely grated parmesan cheese (about 1/2 cup)1 tablespoon finely chopped fresh dill
1/4 teaspoon ground nutmeg (preferably fresh grated)Hot Sauce, for serving
0:01 Creamed Spinach Pie
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
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