Spinach Tart - Spinach Pie

• 2 cups all-purpose flour (extra for rolling out)
• 14 teaspoon salt
• 12 cup cold unsalted butter (4oz.)
• 1 egg yolk
• 4 tablespoons milk, add more if too dry
• 1 tablespoon butter
• 10 ounces spinach, blanched 1 minute, drained, dried and chopped
• 14 cup golden raisin, soak 30 minutes in water, drain
• 3 whole eggs, beaten
• 34 cup heavy cream
• 12 cup freshly grated parmesan cheese
• salt
• pepper
• 2 12 tablespoons pine nuts

1. Pour flour into a bowl, add salt and the butter.
2. Using fingertips, work the butter into flour until a crumbly dough forms.
3. Add the egg yoke and milk, incorporate, and knead dough into a ball.
4. Wrap in plastic wrap and refrigerate for 1 hour.
5. Pre-heat oven to 350 degrees.
6. Using 1 tbs butter, grease a 9 inch tart pan with a removable bottom and then dust with flour.
7. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan.
8. Line the prepared pan with the pastry dough and trim.
9. In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese.
10. Mix well and season with salt and pepper to taste.
11. Pour into the pastry-lined tart pan and top with the pine nuts.
12. Bake in oven until it is golden, about 40 minutes.
13. Remove, let cool slightly and then transfer to a serving dish.
14. Serve this spinach recipe luke warm or cool.

flour, salt, cold unsalted butter, egg yolk, milk, butter, minute, golden raisin, eggs, heavy cream, parmesan cheese, salt, pepper, nuts

Taken from www.food.com/recipe/spinach-tart-spinach-pie-10843 (may not work)