Deep-Dish Spinach Pie - cooking recipe

Ingredients

1 pastry dough (I use Lemon Pastry, half recipe)
1 tablespoon Dijon mustard
2 lbs fresh spinach, cleaned and stemmed
1/2 teaspoon dried tarragon
1/4 cup fresh lemon juice
1 cup crumbled feta cheese
4 eggs
1 1/2 cups heavy cream or 1 1/2 cups evaporated milk
1/2 cup sour cream
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly grated nutmeg

Preparation

Preheat oven to 400\u00b0; on a lightly floured surface, roll out the pastry to a 13-inch square and fit into a 9-inch square baking pan.
Fold the overhanging pastry all around to make a raised edge and crimp decoratively.
Fit a sheet of foil over the dough and fill with pie weights or dried beans.
Bake until the edges are set, about 10 minutes.
Remove the foil and weights; return the crust to the oven and bake 5-10 minutes, until the bottom is firm and dry.
Brush the pastry with the mustard and return to oven until set and dry, about 5 minutes.
Decrease oven temperature to 375\u00b0.
Add spinach to a large pot with just the water still clinging to the leaves.
Cover and cook over medium-high heat until the spinach is wilted, about 2-3 minutes.
Drain well and chop coarsely; mix in the tarragon, lemon juice, and feta cheese.
Whisk the eggs, cream, sour cream, salt, and nutmeg together.
Turn the spinach into the partially baked pastry shell; pour the egg mixture over the top.
Bake until puffed all over and lightly browned, 45-50 minutes (cover pie crust edges with foil to prevent overbrowning).
Cool 15 minutes before cutting.