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Crawfish Spinach Pie

Time 2 hours
Yields Serves 4 to 8
Crawfish Spinach Pie
1

Heat the butter in a saucepan over medium heat. When hot, add the flour and stir, cooking until the mixture is a pale yellow and the raw flour taste is gone, 2 to 3 minutes.

2

Add the milk, a little at a time, stirring constantly. When it is thick and beginning to bubble, about 4 to 5 minutes, add the onions, garlic, nutmeg, cayenne pepper, white pepper, black pepper, paprika, salt and spinach. Cook for 2 or 3 minutes, stirring all the while. Remove the saucepan from the heat and cool the mixture completely.

3

Heat the oven to 350 degrees.

4

Roll and shape the pastry to fit a 9-inch pie pan. Set aside.

5

In a separate bowl, beat the eggs and fold them and the crawfish into the spinach mixture. Pour into the pie shell.

6

Bake the pie until the crust is golden and the center of the pie is set, 60 to 70 minutes. Cool 15 minutes before serving.

To clarify butter, microwave 3/4 cup (1 1/2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom. You’ll be left with about 1/2 cup. You can find frozen cooked crawfish tails at some fish markets.

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