TO MAKE A TART OF SPINNAGE
The English Huswife, Gervase Markham, 1615
Take some cast creame, and seeth some Spinnage in faire water
till it be verie soft, then put it into a Collender, that the
water may soake from it: then straine the Spinnage, and cast the
creame together, let there be good plentie of Spinnage: set it
upon a chafingdish of coales, and put to it Sugar and some Butter,
and let it boyle a while. Then put it in the paste, and bake it,
and caste blanche powder on it, and so serve it in.
The Modern Version:
2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar
Cook the spinach according to package directions. Placed cooked
spinach in a colander and allow to drain and cool. When cool,
take handfulls of spinach and gently squeeze to remove remaining
water. Place in a large bowl, and blend in the next 5 ingredients.
Roll out half the pastry and line a 9-inch pie pan. Spread the
spinach mixture evenly in the unbaked pie shell. Roll out the
remaining pastry to make the top crust. Place on the spinach mixture,
seal the edges and cut six small slits in the top crust to allow
steam to escape. Sprinkle granulated sugar evenly over the top.
Bake in a preheated 375 degree oven for 40 minutes or until crust
is golden brown. The pie may be served either hot or cold.
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Last updated Oct,1995.