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Recipe: Spinach Pie, 16th Century (Tarte de Espinafres, Séc. XVI).


Shortcut pastry  (I used puff pastry this time) - 500g spinach - 2 tablespoons each of chopped dill, mint and parsley - 1 chopped onion - 2 chopped cloves of garlic - 100g feta cheese - salt and pepper - 1 egg to glaze 

Fry the onion and herbs in olive oil, add the spinach and mix well, add the salt and pepper, cook for further 3 minutes. Line one oven plate with half the pastry, fiil with the spinach and spread the crumbled feta cheese on top. Cover with the other half of the pastry, bake at 180º, for 40 minutes. 

Massa quebrada (desta vez usei massa folhada) - 500g de espinafres - 2 colheres de sopa (cada) de: endro picado, hortelã e salsa - 1 cebola picada - 2 dentes de alho picados - 100g de queijo feta - sal e pimenta - 1 ovo para pincelar. 

Frite a cebola e as ervas em azeite, adicione os espinafres e misture bem, adicione o sal e a pimenta, cozinhe por mais 3 minutos. Forre uma travessa de forno com metade da massa, encha  com os espinafres e espalhe o queijo feta por cima. Cubra com a outra metade da massa e leve ao forno, a 180º por 40 minutos.

Original recipe from A Proper New Booke of Cookery (1575) - http://www.medievalcookery.com/notes/pnboc1575.txt, adapted by Andrew and Maureen Dalby in The Shakespeare Cookbook, The British Museum Press, 2012, pág. 101.


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  1. Maggie24 April 2020 at 19:37

    Is the spinach fresh or frozen? Did you use fresh or dry herbs?

    ReplyDelete

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