is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
oz. spinach, blanched 1 minute, drained,
dried and chopped
2 cups all purpose flour, extra for kneading
1/2 cup unsalted butter (4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 Tblsp. milk
1/4 cup golden raisins, soak 30 minutes in
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and ground pepper
2 1/2 Tblsp. (1 oz.) pine nuts
Spinach Torta: To make dough for this recipe
by hand: Pour flour into a bowl, add salt
and the butter. Using fingertips, work the
butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and
knead dough into a ball. Wrap in plastic wrap
and refrigerate for 1 hour.
processor dough: Combine flour and salt in
the work bowl and using metal blades process
briefly to mix. Add butter and process until
the ingredients resemble course meal. Next
add egg yoke and milk and process until dough
forms a ball around the blades. Remove dough,
shape to ball, wrap in plastic wrap and refrigerate
for 1 hour.
oven to 350º. Using 1 Tblsp. butter,
grease a 9 inch tart pan with a removable
bottom and then dust with flour. Using a lightly
floured board, roll out the dough into a round
shape, making it 1 inch larger than the diameter
of the pan. Line the prepared pan with the
pastry dough and trim.
a bowl, combine the blanched, chopped spinach,
raisins, whole eggs, cream and Parmesan cheese.
Mix well and season with salt and pepper to
taste. Pour into the pastry lined tart pan
and top with the pine nuts. Bake in oven until
it is golden, about 40 minutes. Remove, let
cool slightly and then transfer to a serving
dish. Serve this luke warm or cool.