Deep Dish Spinach Pie
|Plain dry bread crumbs||2 Tablespoon|
|Fresh spinach/Two packages, 10 ounce frozen chopped spinach, thawed||2 Pound, thawed|
|Milk||3⁄4 Cup (12 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Shredded sharp cheddar cheese||3 Ounce (3/4 Cup)|
|Fresh lemon juice||2 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon, crumbled|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
1. Preheat the oven to 350°. Spray an 8- inch square baking pan with vegetable spray or lightly oil. Add the bread crumbs to the pan and tilt to coat evenly.
2. If using fresh spinach, rinse well and pull off and discard any tough thick stems. Put the spinach, with just the water clinging to the leaves, into a large nonreactive pan or Dutch oven and cover tightly. Cook over high heat, stirring once or twice, just until wilted down, 2 to 3 minutes. Drain. Cool slightly. Squeeze out any excess juice and coarsely chop. You should have about 2 cups. (If starting with frozen spinach, simply thaw and squeeze dry.)
3. In a large bowl, whisk the eggs until blended. Whisk in the milk, heavy cream and flour. Stir in all but 2 tablespoons of the cheese. Stir in the lemon juice, tarragon, nutmeg, pepper, salt to taste and the chopped spinach. Turn into the prepared pan and spread evenly. Top with the reserved 2 tablespoons cheese and the paprika. Bake until puffed, set and golden brown, 45 to 50 minutes. Cool on a rack for 20 to 30 minutes. Cut into 6 rectangles. Serve hot, warm or cool.