Spinach Pie
Serves 6–8
Ingredients:
- 3 tbsp. unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 3 tbsp. all-purpose flour
- 1⅓ c. whole milk
- 1½ c. grated Parmesan
- 1¼ lb. frozen spinach, thawed and squeezed dry
- 2 round sheets puff pastry (about 12½ in.), preferably all-butter
- 1 egg, beaten
- Salt and freshly ground pepper
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Instructions:
- Melt the butter in a saucepan over low heat. Add the shallots, garlic, and a pinch of salt, and cook for 2 minutes. Stirring continuously, add the flour and cook for about 30 seconds. Gradually whisk in the milk and cook for 2–3 minutes, until the mixture thickens and becomes smooth.
- Remove from the heat, stir in the Parmesan and spinach, and season to taste with salt and pepper. Transfer to a bowl and let cool completely.
- Preheat the oven to 400°F.
- Line a 9–10-in. tart pan with one of the pastry sheets. Spread the spinach mixture over the pastry and cover with the second sheet. Press the pastry edges together and seal them using the tines of a fork. Make several small holes in the top to let steam escape. Brush the pastry with the beaten egg to glaze, sprinkle with pepper, and bake for 35–40 minutes, until golden brown.
Kitchen notes: This pie is delicious served hot or at room temperature, with a fresh green salad on the side.
