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SPINACH PIE

Preheat the oven to 375F.  Roll out the puff pastry and line a 9 or 10-inch pie pan with it.  Prick the base of the pie crust with a fork.  Melt the butter in a medium saucepan and whisk in the flour, cooking for 2 minutes.  Stir in the heavy cream and cook until thickened, stirring constantly.  Remove the pan from the heat and beat in the eggs.  Season the sauce with nutmeg, salt and pepper.  Stir the well-drained spinach into the sauce and pour it into the pie pan.  Bake for 30 minutes, until the custard is firm.  Turn off the oven and leave the pie for 5-10 minutes longer before removing and cooling on a rack. This pie is better served warm than hot.
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1 lb cooked spinach
1 pack frozen puff pastry
1 1/4 cups heavy cream
2 tbsp unsalted butter
4 eggs, beaten
2 tbsp flour
pinch nutmeg
salt, pepper
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20
mn
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50
mn
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