Creamed spinach pie (from the chew)

hello readers' today my grandmother sent me some lb spinach so i decided to make michael symon's creamed spinach pie to ring in the new year, i will give her the pie tomorrow i made another one for us to have, so its made with a bechemel sauce and topped with french fried onions and smokey swiss cheese, you can use regular swiss cheese, but it gave it such a smoky flavor so i hope you make this for superbowl the next holiday will be coming, the men will go crazy for it, just so you know!

 this is a techique i learned you place pie weights filled with dried pinto beans wrapped in foil it helps to prevent browning and its a good thing to learn

 this is the pie i assemble prior to baking, that goes into a hot oven

this is what it looks like after it come out 25 minutes later and mmmmm delish happy new years!!!

Creamed Spinach Pie

 

• 9 tablespoons Unsalted Butter
• 1 small Yellow Onion (minced)
• 2 Garlic cloves (minced)
• 8 tablespoons Flour
• 1 teaspoon Salt
• freshly ground Black Pepper
• freshly ground Nutmeg (a pinch)
• 2 1/4 cups Whole Milk
• 2 tablespoons Olive Oil
• 24 ounces Spinach
• 1/2 cup freshly grated Parmesan Cheese
• 1/4 cup freshly grated Gruyere
• 1/2 cup Fried Onions (store bought)
• Pre-Made Pie Crust                                                                                                                                                  Preheat your oven to 400 degrees. Thaw dough then roll out to 1/8-inch thickness and press in to the bottom of an 8” pie pan. Place a piece of foil over the crust, trying to avoid creasing then pour dried beans or rice over the foil, about 1 cup. Bake for 15 minutes, then remove from the oven and remove the foil with the beans/rice. Prick the bottom of the crust with a fork then place back in the oven for another 10 minutes or so until the crust is light golden brown. Remove from the oven and set aside. Place a dutch oven over medium high heat. When the pan is hot, add the 8 tablespoons of butter followed by the onions and garlic with a large pinch of salt. Cook, stirring occasionally until the onions are tender and translucent, 5 to 8 minutes. Next whisk in the flour, being sure to coat the onions. Cook for about 30 seconds then whisk in the milk. Season with salt and pepper and a little bit of fresh nutmeg. Bring the liquid to a gentle boil,whisking constantly, then reduce it to a simmer while you prepare your spinach  Place a large sauté pan or dutch oven over medium high heat. When the pan is hot, add the 2 tablespoons of olive oil and 1 tablespoon butter. When the butter has melted, add the spinach with a good pinch of salt and some freshly ground black pepper. Cook for a minute or two, until all of the spinach has wilted. Add the cooked spinach and parmesan to the cooked milk mixture and stir to thoroughly combine. Remove from the heat and set aside. To assemble: Pour the creamed spinach in to the baked pie shell. Top with grated gruyere and place in the oven for about 20 minutes, until the spinach is bubbly and cheese is golden brown. Remove from oven and top with fried onions. Let sit for about 5 minutes, and then slice in to 6 to 8 pieces and serve.Tips 1. Strain all the extra liquid out of the frozen spinach. 2. Make sure the béchamel is thicker so that when it bakes, it’s still creamy.

Recipe courtesy Michael symon iron chef and co-host of the chew on abc