Suspend what you might think cooked spinach should taste like. Instead, have a piece of drool-worthy pie. This one gets its flavor from pumpkin spice, raisins and pine nuts instead of lots of sugar found in pumpkin pies. (It also has a lot less butter in the pastry.)
Tuscan Sweet Spinach Pie
11 ouncesall-purpose flour
6 ouncessugar, divided
4 tablespoonsbutter, softened
1 tablespoonunsalted butter
8 ouncesfresh spinach, chopped fine
1zucchini, chopped fine
1 1/2 ouncesraisins
2 ouncespine nuts
2 tablespoonsorange zest, about 1 orange
2 ouncesParmesan cheese, grated
1 teaspoonpumpkin spice
Prep time: 40 minutes
Total time: 2 hours, to allow cooling time
Preheat oven to 350 degrees Fahrenheit.
Combine and stir first 4 ingredients in a large mixing bowl. Indent and pour yolks into center. Rinse hands under cold water. Stir and knead until a consistent dough forms. Cover and set aside in a warm place.
Melt butter in large skillet until it foams, about 3 minutes. Saute spinach and zucchini. Remove from heat when spinach wilts and turns bright green, about 3 minutes. Cover, drain and place on dry towels to remove excess moisture.
In mixing bowl combine sauteed veggies with remaining ingredients. Mix until well blended.
On a flat dry surface lightly coated with flour, roll out dough into a circle. Invert a 7-inch inch shallow baking dish and cut around edges. Lightly grease baking dish and line interior with dough. Pour filling into dish. Press lightly to remove air pockets.
To make a lattice, roll out remaining dough and cut into thin strips. Layer over pie filling to make an X pattern.
Place on middle rack of oven. Bake for 30 to 35 minutes. The pie is done when a toothpick poked in the center comes away clean. Turn off oven and allow to cool on oven rack. Serve warm or at room temperature.
Cook’s note: Prepping dough can be tricky. The key is to keep your hands cool and wet and the rolling pin dry. Or just use ready-made pie crust.