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Ingredients
- For the crust
- 18 ounces (about 3 cups) "OO" or all-purpose flour
- 9 ounces butter (2 sticks plus 2 tablespoons) unsalted butter
- 7/8 cup granulated sugar
- 4 large egg yolks
- 2 teaspoons baking powder
- Zest of 1 lemon
- 1/4 teaspoon salt
- For the filling
- 10-12 ounces frozen spinach or 1 pound fresh baby spinach
- 8 ounces blanched almonds
- 4 large eggs, separated
- 2/3 cup granulated sugar
- 2 1/2 ounces minced candied citron or lemon peel
- 1/4 cup Marschino or other aromatic liqueur
- 2 tablespoons pine nuts
- Confectioners' sugar
Details
Servings 8
Adapted from npr.org
Preparation
Step 1
For the crust:
In a large bowl, in a food processor or on a clean work surface, mix the flour, butter and sugar until the mixture resembles coarse sand.
Add the egg yolks, baking powder, zest and salt, and mix until dough forms.
Roll out 2/3 of the dough, making it large enough to hang well over the sides. If you like, make a series of "peg" shapes along the outer edge of the dough. To do that, fold the edges of dough over and cut into the edges, and gently press "fret" shapes by pinching the dough between thumb and forefinger at a distance of about 1/2 inch apart.
In a bowl, beat the yolks with 1/3 cup of the sugar until creamy and light yellow. Add the almonds and beat until well combined. Add the spinach, candied peel and liqueur, and mix until well combined.
In a separate bowl, beat the whites until soft peaks form, then add in the remaining 1/3 cup of sugar and beat until it forms a glossy meringue.
Slowly fold the meringue into the yolk mixture. Pour into the prepared pie crust. Sprinkle with the pine nuts and top with the remaining dough in a lattice pattern.
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