Dietary guidance: v
About 1 lb. fresh spinach, rinsed, trimmed (or 10 oz. package frozen spinach)
1 tsp. salt
1/4 tsp. pepper
2 cloves garlic, finely chopped
1 c. shredded gruyere (or any Swiss cheese)
1 c. milk
2 tsp. flour
2 tsp. melted unsalted butter
2 cups flour (whole wheat works - or unbleached)
1 tsp. salt
1/2 c. oil
1/3 c. cold water
(or you can use a store-bought vegetable shortening pie crust)
For the crust:
Stir the flour and salt together in a large bowl. Add the oil into the dry mixture using a fork and stir. The resulting mixture should have lumps no larger than peas.
Pour in the chilled water a tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible.
Generously dust a clean, dry surface with flour. Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards.
Working quickly, roll the dough into a circle ¼-inch thick or less. The size of the dough round should be about four inches wider in diameter than your pie pan.
Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so that the center point of dough is in the center of the pan.
Carefully unfold the dough: it should be centered in the pan. Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough.
For the filling:
Place spinach and a bit of water in a large saucepan.
Cover and cook for about 5 minutes, or until spinach is tender.
Drain well, chop.
Season with salt, pepper and garlic, and pour into crust.
Cover with cheese.
Beat eggs, milk, flour and butter.
Pour over cheese.
Bake at 375° for 35-40 minutes.