Spinach-Mozzarella Pie with Parm Crumble

Oh, this was a tasty one!

Made up of three main components, this takes time to make but nothing is very difficult.

The parm crumble was the first I tackled…mostly because it needed 2+ hours of chill time. Really easy to throw together…flour, Parmesan, and butter get whipped up in the food processor until you reach the crumble state. It then goes in the fridge to chill.

Next step was to make the All-Butter Pie Dough we have made before. Also easy to mix together in the food processor. The flour, butter, sugar, salt, and ice water are whirled just until it comes together. The dough gets kneeded, rolled, and placed in the pie plate where it is docked and set aside to chill for at least an hour.

Once all the chilling takes place, the rest comes together nicely. The crust is partially baked while you sauté up the filling…consisting of onion, shallot, garlic, and spinach. The custard base is also mixed up…eggs, yolk, cream, milk, and scallions. Both are seasoned with salt and pepper.

We are now ready to assemble. 😅

Like I said, a little time consuming.

Everything is layered. Crust, then spinach mixture, custard topped with cubed mozzarella and finally finished off with the Parmesan crumble covering the top. This cooks until golden and puffed…mine took longer than the suggested time.

Interestingly, we are told this tastes best at room temperature so we are to let it cool down before eating.

We had this with some fish and veggies for dinner and we both loved it declaring it was just so flavorful. I wasn’t sure what to expect, or how heavy of a side this would be, but we both thought it was perfect. My other tasters concurred.

This was a winner all the way around…a little time consuming, but delicious!

This one is a keeper!