Crawfish Spinach Pie

By á-174942

Ingredients

• 1/2 cup clarified butter see * Note
• 1/2 cup flour
• 2 cups cold milk
• 6 green onions chopped
• 4 garlic cloves minced
• 1/4 teaspoon nutmeg
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly-ground white pepper
• 1 teaspoon freshly-ground black pepper
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 cup cooked drained chopped spinach
• Pastry for a 9" single-crust pie
• 3 eggs
• 1 pound cooked crawfish tails shelled (available frozen at some fish markets)

Details

Servings 4

Preparation

Step 1

* Note: To clarify butter, microwave 3/4 cup (1 1/2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom. You'll be left with about 1/2 cup.

Heat the butter in a saucepan over medium heat. When hot, add the flour and stir, cooking until the mixture is a pale yellow and the raw flour taste is gone, 2 to 3 minutes.

Add the milk, a little at a time, stirring constantly. When it is thick and beginning to bubble, about 4 to 5 minutes, add the onions, garlic, nutmeg, cayenne pepper, white pepper, black pepper, paprika, salt and spinach. Cook for 2 or 3 minutes, stirring all the while. Remove the saucepan from the heat and cool the mixture completely.

Heat the oven to 350 degrees. Roll and shape the pastry to fit a 9-inch pie pan. Set aside.

In a separate bowl, beat the eggs and fold them and the crawfish into the spinach mixture. Pour into the pie shell. Bake the pie until the crust is golden and the center of the pie is set, 60 to 70 minutes. Cool 15 minutes before serving.

This recipe yields 4 to 8 servings.

Each of 8 servings: 441 calories; 1,185 mg sodium; 173 mg cholesterol; 29 grams fat; 12 grams saturated fat; 29 grams carbohydrates; 16 grams protein; 1.86 grams fiber.