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filling frozen spinach salt blanched almonds liqueur eggs sugar candied lemon pine confectioners sugar
Viewed: 23 - Published at: 10 years agoIngredients
- filling
- 1 lb frozen spinach
- 1/3 tsp fine sea salt
- 3/4 c blanched almonds
- 1/3 c liqueur (maraschino cherry, sabra, etc)
- 6 large eggs separated
- 1 c granulated sugar
- 3/4 c minced candied lemon peel -> substitute lemon/orange grated rind and 1/3-3/4 c dried cherries, etc)
- 2 tablespoons pine or macadamia nuts
- confectioners sugar for dusting
- 2 pre-made pie crusts
- or
- make (see original recipe)
Method
- Combine spinach, salt and 1/3 c water
- Heat over medium heat, til water boils, then Cook for 8 minutes
- Uncover and cook 2 min more
- Drain, squeezing out excess liquid
- Cool completely (15 min)
- Pulse almonds in food processor until finely ground. Remove to bowl
- Add spinach and liqueur to food processor, puree til smooth
- Beat egg yolks and 1/2 c sugar with electric mixer on medium speed until light and fluffy, about 4 min
- Add almonds, spinach mixture and candied lemon (or substitute),; beat til well-combined and set aside
- Heat oven to 325 with rack in middle
- Prepare pie crust
- Beat egg whites until soft peaks form, gradually add remaining 1/2 c sugar and beat til form and glossy
- Fold 1/3 egg whites into spinach mixture,then add 2 more additions of whites and gently fold
- Immediately pour filling into (2) crusts.
- Sprinkle pine or macadamia nuts on top amd gently press into batter.
- Bake until crust and filling are lightly golden, and filling is puffed and set, about 45 minutes. Cool completely and dust with confectioners' sugar.
