Spinach Pie

Crust

Add the flour, butter, salt and apple cider vinegar to the stand mixer. With the paddle attachment, start mixing on low until the butter is combined into the flour - about two minutes. Begin adding the water 1 spoonful at a time and wait 30 seconds after each addition before adding more. This does take practice and patience is key. You will know when it’s ready because everything will come together in a ball, but again - add the water slowly. If it’s too wet, it will be too sticky.

Add a thin layer of flour onto your cutting board and form the dough into a disc, making sure the dough is properly covered in a thin layer of flour. Wrap in a piece of plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375 degrees F.

FillingWhile the dough is in the refrigerator, make the filling. Over medium heat in a dutch oven (or large pot) add the olive oil and allow to heat for about a minute. Add the shallot, garlic, dill and parsley. Saute for 5 minutes. Add spinach and cook down until wilted. Increase temperature to medium heat and add the wine, allow it to cook down until almost all of the liquid is gone. Remove from heat and add creme fraiche, stirring to combine. Salt and pepper to taste.

In a separate bowl, combine the egg and goat cheese. Once the spinach mixture has cooled (about 5-10 minutes) add to the goat cheese and egg.

Using the same board that you used to create the disc shape, roll out your dough. If the dough cracks, it needs more time to come to room temp so be patient. Once it is properly malleable, roll out to about ⅛ inch thick. Add to your pie plate and prick the bottom with a fork. Mix the second egg with a fork and brush the perimeter of the pie crust to get that golden color.

Parbake for 15 minutes.

Remove from the oven and add the spinach filling. Bake for an additional 35 minutes. I put my pie on the middle rack and check it periodically to ensure the crust is not burning. If the crust does start to get too dark before the pie is baked, you can always add aluminum foil to the perimeter of the pie pan to cover the crust while allowing the filling to continue to bake.

Cool and serve.