Savory tarts are great all year round and transform a soup or salad dinner into a real meal. This recipe for spinach parmesan pie is gluten-free and can also be made crustless.
Happy new year! Hello again! I needed to take a break from blogging for a few days because I needed some time off and away. Meanwhile we finally almost finished the kitchen renovation project and I love everything about it! It came out pretty and practical! I feel the need to hug my fridge and want to sleep next to the oven at night and I am cooking and baking like a mad person – like it’s going out of style. Anyone hungry? I’ll make you a lasagna Bolognese no problem, seriously you are doing me a favor!
I also got to spend two weeks with my family. We only see each other once or twice a year and if they come for a visit we do it right. We had lots of good food and drinks, spend some time in Charleston and we also got to celebrate my mom’s birthday.
On the day they arrived, I made this spinach parmesan pie for them but then I remembered my sisters’ tremendous appetite and decided to quickly fix a second one with mushrooms and thyme.
spinach parmesan pie
I am not sure which one was better and we easily finished both of them (check recipe notes for mushroom version) but Mr. F loves everything with spinach and won’t stop eating the spinach parmesan pie. It’s great with or without a crust and also makes a party-worthy appetizer. You can use any cheese you like but I prefer the stronger tasting ones: aged cheddar, old gouda, or pecorino would be a good substitute. A good spinach dish needs a decent amount of nutmeg and garlic and that are basically the main flavors of this spinach parmesan pie.
- for the crust:
- 120 g / ¾ cup fine brown rice flour + a little more for kneading
- 50 g / ½ cup almond flour
- 30g / 3 tablespoons cornstarch
- 1 teaspoon fine sea salt
- ½ teaspoon xanthan gum (optional, but without the crust will be crumblier)
- 115 g / ½ cup unsalted butter, cold and diced
- 1 large egg
- for the filling:
- 1 onion, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 ½ pounds chopped spinach (frozen)
- 120 ml / ½ cup water
- 3 large eggs
- 120 g / ½ cup sour cream
- 120 g / 1 cup parmesan cheese, grated
- fine sea salt to taste (I use 1 teaspoon)
- ¼ teaspoon freshly grated nutmeg
- 10-12 cherry tomatoes, cut in half
- Prepare the crust: place the brown rice flour, almond flour, cornstarch, and xanthan gum in the food processor and pulse to combine. Add the butter and pulse 10 times until the butter is cut into the flours. Add the egg and pulse a couple more times. The dough should just stick together when pressed.
- Turn the dough onto a rice-floured surface and knead a few times until it comes together. Form the dough into a disk and wrap it in plastic wrap. Refrigerate the dough for about 1 hour.
- Preheat your oven to 190 C / 375 F and grease your 30 x 20 cm / 12 x 8 inch or similar tart or pie pan.
- Roll out the dough and transfer to your tart pan. If the dough cracks, just pinch it back together. Fill the bottom with parchment paper and pie weights or dried beans and bake for 15 minutes.
- Meanwhile, prepare the filling: in a large skillet over medium heat add the oil, onion, and garlic and sautée, stirring, about 2 minutes.
- Add spinach and 120 ml / ½ cup water and cook, stirring, about 10-12 minutes or until water is evaporated and spinach softened.
- In a large bowl stir eggs, sour cream, parmesan, salt, and nutmeg. Add cooked spinach and stir well.
- Remove pie weights and spread the filling evenly into the crust. Top with tomato halves and bake for 30-35 minutes.