This savory pie from Baking with Dorie has three components and needs some planning ahead. I made the pie dough and parmesan crumble a day in advance. The day of baking, the pie dough needs partial baking. The filling of onions, shallots and spinach needs to be cooked, cooled and drained before adding to the pie. Liquid ingredients include heavy cream, whole milk, eggs, and parmesan cheese. Scallions and additional cheese in my case Monterey Jack are added. The pie is assembled with the spinach mixture in the bottom, liquid ingredients next and topped with the parmesan crumble. All is baked for 45 minutes until golden brown.
This was delicious and a hit with the family. It is a rich pie but well worth the effort and calories. Leftovers were heated in the oven and still good. Another winner for us. To see what others thought head over to Tuesdays with Dorie.
CafeMomCooks 
I can’t wait to make this! Yours looks great!
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Yes, this is a rich pie. I didn’t realize how substantial it is until I have a piece. Yours look just perfect.
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that parm crumble top is very appealing. looking forward to having this for dinner for a few days.
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Glad this was a winner for you Diane. It’s one where the ingredients are not ones I have on hand, so it was a little costly.
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We loved this one too! So flavorful!!
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Oh my that looks delicious. Good tips to make the crust and crumble the day before. I love being able to do that. Nice to hear that you liked it so much and also how you reheated the leftovers…I’m torn whether to make a mini version or a full with your reheating guidance. Nice photos.
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