Deep-Dish Spinach Pie

Directions

1. 1
   Preheat oven to 400°; on a lightly floured surface, roll out the pastry to a 13-inch square and fit into a 9-inch square baking pan.
2. 2
   Fold the overhanging pastry all around to make a raised edge and crimp decoratively.
3. 3
   Fit a sheet of foil over the dough and fill with pie weights or dried beans.
4. 4
   Bake until the edges are set, about 10 minutes.
5. 5
   Remove the foil and weights; return the crust to the oven and bake 5-10 minutes, until the bottom is firm and dry.
6. 6
   Brush the pastry with the mustard and return to oven until set and dry, about 5 minutes.
7. 7
   Decrease oven temperature to 375°.
8. 8
   Add spinach to a large pot with just the water still clinging to the leaves.
9. 9
   Cover and cook over medium-high heat until the spinach is wilted, about 2-3 minutes.
10. 10
    Drain well and chop coarsely; mix in the tarragon, lemon juice, and feta cheese.
11. 11
    Whisk the eggs, cream, sour cream, salt, and nutmeg together.
12. 12
    Turn the spinach into the partially baked pastry shell; pour the egg mixture over the top.
13. 13
    Bake until puffed all over and lightly browned, 45-50 minutes (cover pie crust edges with foil to prevent overbrowning).
14. 14
    Cool 15 minutes before cutting.