| Spinach Tart |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas Gloning; Translated by Gwen Catrin von Berlin. |
|
17. Spenat Turten. Nimb Spenat/ vnnd quell jn/ druck jn wol auß/ vnd hack jhn klein/ reib Parmesankäeß vnd Weck darvnter/ auch Muscatennüeß/ gestossenen Pfeffer vnd Eyerdotter/ vnd frische vngeschmäeltzte Butter. Rüer das alles durcheinander/ vnnd versaltz es nicht. Mach die Füell in ein Turten/ vnd mach kein Deck darüeber/ wenns gebacken ist/ so gibs gantz/ oder zerschneidts zu stu:ecken/ wie du es haben wilt. |
| 17. Spinach Turten. Take spinach/ and soak (or cook) in water it/ press it well out and chop it small/ grate parmesan cheese and loaf (bread) thereunder/ also nutmeg/ crushed pepper and egg yolks/ and fresh unmelted butter. Stir it all together/ and do not oversalt it. Make (put) the filling in the Turten/ and do not put a lid therover/ when it is baked/ so give (serve) it whole or cut into pieces/ as you want it. |
|
7.5 oz
|
Frozen Chopped Spinach |
|
2 oz
|
Grated Parmesean Cheese |
|
1.5 oz
|
Bread Crumbs |
|
1 t
|
Nutmeg |
|
1/4 t
|
Pepper (plus 1 pinch) |
|
1/2 t
|
Salt |
|
4
|
Egg Yolks |
|
3 T
|
Room Temperature Butter (unsalted) |
|
1
|
Pie Crust |
Preheat oven to 375 degrees. Bring all ingredients to room temp. Defrost and drain spinach well. Squeeze out water. Put in Bowl. Add Cheese, Crumbs, Spices and mix well. Add Egg. Mix Well. Add Softened butter - mix well until you cannot see any chunks of butter (smearing with the spoon works). Let it sit a bit to come together and then put in pie shell. Cook for 45 minutes and let cool.
