Maundy Thursday Spinach Pie

For the dough, put the flour and salt in a large bowl, add the butter and rub with your fingertips until you have a crumbly mixture. Add the water drop by drop and knead until the dough holds together. Form into a ball, wrap in plastic wrap and refrigerate form for half an hour.

Grease the baking sheet and spread it with the rolled out dough. Set the rest of the dough aside.

Blanch the spinach in boiling hot water for one minute. Drain through a colander and rinse with cold water. Squeeze out excess liquid well with your hands. Chop the spinach and steam in the butter for about two minutes until soft.

Beat the eggs with the whipping cream and sugar until creamy, add nutmeg and new spice as well as the lemon zest. Stir this mixture well with the spinach, finally fold in the drained raisins as well as the pine nuts.

Spread the spinach mixture evenly on the short pastry and cover with a lattice made of the remaining pastry cut into strips. Brush the lattice and the edge of the pastry with beaten egg yolk. Bake in a heated oven at 170 °C for fifty to sixty minutes until the dough is light brown.

The cake tastes best when eaten lukewarm.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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