*  Exported from  MasterCook  *
 
                             SWEET SPINACH TART
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         8-inch unbaked pie pastry
                         -shell
    2 1/2   lb           Fresh spinach
      1/4   c            White wine
      1/2   c            Rose water
      1/3   c            Sugar (or more)
      1/4   ts           Cinnamon
            pn           Salt (generous)
                         Sliced strawberries and
                         -confectioners' sugar for
                         -topping
 
   A Spinnage Tart--Take good store of Spinage, and boyl it in a Pipkin,
   with White-Wine, till it be very soft as pap:  then take it and
   strain it well into a pewter dish, not leaving any part unstrained:
   then put to it Rose-water, great store of Sugar and cinamon, and boyl
   it till it be as thick as Marmalad.  Then let it coole, and after
   fill your Coffin and adorn it....--Gervase Markham, The English
   Hous-wife
   
   Spinach “was held in special regard because it had reached the western
   world much later than the other greenstuff of medieval cookery,”
   comments C. Anne Wilson in Food and Drink in Britain.  “It came from
   Persia, through the Arabs, and was first recorded in the west by St.
   Thomas Aquinas. It arrived too late to acquire any traditional
   medicinal merits.”
   
   Here the Elizabethans treat spinach as a fruit, and with great
   success. It is fascinating to note how serendipity thrives among
   cooks who have no preconceived notions about the “proper” use of a
   particular food.
   
   1.  Bake pie shell at 425F for 10 minutes.  Reduce temperature to
   350F and bake for an additional 35 minutes or until done.  Let cool.
   2. Wash and trim spinach.  Put spinach directly into large enameled
   or aluminum pot without draining.  Add wine. 3. Cover and steam
   spinach over medium flame for 1-2 minutes or until spinach is wilted.
   4. Drain spinach and mince very fine. 5. In the same pot, combine
   rose water, sugar, cinnamon, and salt. Bring to a boil, stirring to
   dissolve sugar. 6. Add chopped spinach and stir to coat. 7. Simmer
   over very low flame, stirring occasionally, until all liquid
   evaporates. Remove from heat and set aside to cool. 8. Fill pie shell
   with spinach mixture. Arrange sliced strawberries decoratively on
   top. 9. Chill at least 2 hours. 10. Just before serving, sprinkle
   lightly with confectioners' sugar.
  
 
 
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