Deep-dish spinach pie

                When this square pie is chilled, it is easy to cut ito 2-inch squares for appetizers. For a main dish, however, it is best served either hot or at room temperature. Garnish the servings with a dollop of sour cream or plain yogurt and a sprig of fresh basil.

Makes 8 servings

• ½ recipe lemon pastry (click for recipe)
• 1 tablespoon Dijon mustard
• 2 pounds fresh spinach, cleaned and stemmed
• ½ teaspoon dried tarragon
• ¼ cup lemon juice
• 1 cup crumbled feta cheese
• 4 eggs
• 1½ cups heavy cream or evaporated milk
• ½ cup sour cream
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg

1. Prebake the pie shell (click here for the technique)
2. Brush the pastry with the mustard and return to the oven 400F (200C) until set and dry, about 5 minutes and lower the oven temperature to 375F (180C)
3. Put the spinach into a large pot with just the water still clinging to the leaves.
4. Cover and cook over medium-high heat until the spinach is wilted, 2 to 3 minutes.
5. Drain well and chop coarsely.
6. Mix in tarragon, lemon juice and feta cheese.
7. Whisk together the eggs, cream or evaporated milk, sour cream, salt and nutmeg.
8. Turn the spinach into the partially baked pastry shell and pour the egg mixture over the top.
9. Bake until puffed all over and lightly browned, 45 to 50 minutes.
10. Cool about 15 minutes before cutting.

BON APPETIT