Savory Sourdough Impossible Spinach Pie

Savory Sourdough Impossible Spinach Pie I talked about making an Impossible Coconut Custard pie in a previous blog. This time I want to do a savory pie, impossibly easy style, with sourdough. It’s super easy to make, can be used for lunch or dinner, and can be done at home or on the road as long as you have some means of baking. Since I made this dish as a meal for one, or a shared appetizer for two, I used a tart pan. To me, it looks like a miniature pie pan, about five inches across, and is just the right size for camping. Rub the interior of the pan with butter. Flour the pan by putting a teaspoon of flour onto the buttered surface, then tilt the pan and tap it while rotating the pan until the flour has adhered to the greased surface. Dump the excess flour out. Heat a frying pan with a half teaspoon of olive oil and add the spinach and diced onions. Season with salt and pepper and a half teaspoon of Herbes de Provence. Turn the spinach as it cooks to keep it from burning until the spinach is cooked and reduced. Set aside and let cool while you get the custard part of the dish ready. Put a quarter cup of sourdough starter in a bowl and add a half cup of milk, one egg, a quarter teaspoon of baking soda and salt and pepper to taste. Beat with a fork until everything is combined into a thin batter. Mix in a quarter cup of Parmesan cheese. Spoon the cooked spinach and onion onto the bottom of the prepared pie pan (tart pan) and pour the custard batter over the top. Bake it at 350⁰ until a knife blade stuck into the pie comes out clean (about fifteen to twenty minutes). Let cool a little, then run a thin knife blade beneath the crust around edge of the pan. Place a dish over the pie and invert it over another dish or clean work space. You may have to gently pry the edge of the pie loose to allow it to loosen. When it drops out, turn it over and lift the pie onto a bed of greens, such as arugula dressed with an herbed vinaigrette dressing. A little olive oil and balsamic vinegar will work just fine as well. You have to admit, this a pretty fancy dish for camping, but it’s impressive, tastes good and is really easy to make. Hope you give it a try. Savory Sourdough Impossible Spinach Pie For the custard: ¼ cup sourdough starter 1 egg ½ cup milk ¼ teaspoon baking soda Salt and pepper to taste 1-2 cups fresh spinach ¼ cup diced onion ½ teaspoon olive oil ½ teaspoon Herbes de Provence Grease and flour 4 inch tart pan with ¼ teaspoon butter 1 teaspoon flour