Medieval Spinach Pie

Medieval Spinach Pie
Spinach pie

A recipe that dates back to the Middle Ages, yet is still found throughout Tuscany even today. The ground almond-spinach filling is light and satisfyingly spongy -- almost soufflé-like. As with zucchini bread and carrot cake, the spinach contributes an earthy undertone, moistness, and an unusually brilliant color. -From Dolci: Italy's Sweets

8
Servings
1625
Calories Per Serving
Deliver Ingredients

Ingredients

  • 18 ounces, about 3 cups, all-purpose flour
  • 10-12 ounces frozen spinach or 1 pound fresh baby spinach
  • 8 ounces blanched almonds
  • 4 large eggs, separated
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 9 ounces butter, 2 sticks plus 2 tablespoons, unsalted butter
  • 7/8 cup granulated sugar
  • 4 large egg yolks
  • Zest of 1 lemon
  • 2/3 cup granulated sugar
  • 2 1/2 ounces minced candied lemon peel
  • 1/4 cup Marschino or other fruit liqueur
  • 2 tablespoons pine nuts
  • Confectioners’ sugar

Directions

For the crust: In a large bowl, in a food processor, or on a clean work surface, mix the flour, butter, and sugar until the mixture resembles coarse sand.

Add the egg yolks, baking powder, zest and salt and mix until dough forms.

Roll the dough into a disc, cover with plastic wrap, and refrigerate for at least 30 minutes before rolling out.

Lightly butter a 10-inch deep-dish pie pan. Roll out 2/3 of the dough, making it large enough to hang well over the sides. If you like, make a series of “fret” shapes along the outer edge of the dough. To do that, fold the edges of dough over, and cut into the edges and gently press “fret” shapes by pinching the dough between thumb and forefinger at a distance of about 1/2 inch apart.

Using a fork poke holes throughout the entire bottom and sides of the Roll out the remaining dough to form lattices over the top of the filling. Refrigerate all the dough, covered in plastic wrap, until ready to use.

For the filling: Cook the spinach in a few ounces of salted water until tender. Allow to cool. Squeeze out all the cooking liquids, and finely chop in a mini food processor. Reserve.

In food processor, grind the almonds until they resemble coarse sand. Reserve.

In a bowl, beat the yolks with 1/3 cup of the sugar until creamy and light yellow. Add the almonds and beat until well combined. Add the spinach, candied peel, and liqueur and mix until well combined.

In a separate bowl, beat the whites until soft peaks form, then add in the remaining 1/3 cup of sugar and beat until it forms a glossy meringue.

Slowly fold the meringue into the yolk mixture. Pour into the prepared pie crust. Sprinkle with the pine nuts and top with the remaining dough in a lattice pattern.

Bake for about 1 hour, until golden. Allow to cool to room temperature, then serve sprinkled with confectioners’ sugar.

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
128g
100%
Sugar
49g
N/A
Saturated Fat
70g
100%
Cholesterol
466mg
100%
Protein
20g
40%
Carbs
106g
35%
Vitamin A
1149µg
100%
Vitamin B12
0.6µg
10.2%
Vitamin B6
0.2mg
11.8%
Vitamin C
26mg
44%
Vitamin D
3µg
1%
Vitamin E
11mg
57%
Vitamin K
199µg
100%
Calcium
271mg
27%
Fiber
7g
26%
Folate (food)
139µg
N/A
Folate equivalent (total)
306µg
76%
Folic acid
98µg
N/A
Iron
6mg
33%
Magnesium
135mg
34%
Monounsaturated
39g
N/A
Niacin (B3)
5mg
26%
Phosphorus
467mg
67%
Polyunsaturated
9g
N/A
Potassium
588mg
17%
Riboflavin (B2)
0.8mg
48%
Sodium
257mg
11%
Sugars, added
43g
N/A
Thiamin (B1)
0.6mg
42.2%
Trans
4g
N/A
Zinc
2mg
15%