Why Spinach Pie?
This has to be the best spinach pie I have ever eaten. While I was in Florence, Italy I visited the St Lorenzo Market, a wonderland of fresh fruit and vegetables, meats of every kind, pastas, breads, chocolates and some fantastic delicatessens. It was here that I fell in love with a charming delicatessen, Perini.
Amongst the hanging prosciuttos, pecorinos, and anchovies was an assortment of house made condiments, pates, marinated olives and pies. It was love at first bite. After intense analysing and happy eating I have come up with my own version of this fantastic dish. I hope you all try it either at Perini in Florence or in your homes.
1 packet short crust pastry
400 g frozen spinach
4 egg yolks
80gr freshly grated Parmesan
2 tablespoons bread crumbs
3 tablespoons truffle oil
1 anchovy, mashed into a paste
Preheat oven to 180 degrees Celsius.
In a saucepan or microwave defrost the spinach according to packet instructions and allow to drain in a colander. In the meantime rollout the pastry and line a 25 cm tart pan or a 30cm rectangular one. Prick the base with a fork and bake in oven for 10 minutes or until the pastry feels dry. Take out and allow to cool.
In a separate bowl whisk together the eggs, cream, Parmesan and anchovy and season with plenty of pepper and salt (use more than you think you will need).
Using a clean tea towel place the spinach in the middle and squeeze out all excess water. Mix the spinach and breadcrumbs into the egg mix and pour into the pastry shell.
Bake for 25- 30 minutes or until the surface feels firm and the eggs have set.
Allow to cool before serving, as the filling may still be soft.
Serves 3-6 depending on how hungry.