Thank you, Marly Herscovici.
Ingredients
Filling:
3 tablespoons butter
10-ounce box frozen chopped spinach, thawed, squeezed dry
1 – 2 cloves garlic, to taste, peeled and crushed
2 bunches scallions, white parts only, chopped
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt to taste
Freshly ground pepper to taste
5 ounces goat or feta cheese, crumbled
2 extra-large eggs
1 cup whole milk
Nutmeg
Dough:
1 cup flour
⅜ teaspoon salt
4 tablespoons butter, cut into small cubes
1 ½ tablespoons vegetable shortening
2 ½ - 3 tablespoons ice water
Preparation
Place flour and salt in food processor. Add butter and shortening and process until crumbly.
Add ice water until dough forms into a ball. Place dough on pie plate. Press down so that it covers the bottom and sides of the plate. Cover with plastic wrap and place the plate in the freezer.
Once frozen, pre-heat the oven to 425° F. Remove plastic wrap and bake for 10 minutes until lightly browned. Break air bubbles with a toothpick that may have formed during baking. Remove from oven.
Lower oven temperature to 375° F.
In a medium sauté pan set over medium heat, melt butter. Add spinach, garlic and scallions and sauté. Add parsley, salt and pepper.
Place sautéed vegetables on crust. Cover with goat or feta cheese.
In a small bowl, beat eggs, milk and dash nutmeg; pour mixture on top of cheese and vegetables.
Bake 35 to 45 minutes until set.
Yield: 4
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