Spinach-and-Grape-Leaf Pie
"Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a big slice is also satisfying as a meal...."
INGREDIENTS
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2 cups all-purpose flour, plus more for dusting
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1 teaspoon salt
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2 sticks cold unsalted butter, cut into small pieces
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1 cup heavy cream
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4 large whole eggs, plus 1 large egg, lightly beaten
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1/4 cup extra-virgin olive oil
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1 medium onion, minced
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Salt
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4 garlic cloves, minced
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One 10-ounce jar of grape leaves, stems removed and leaves thinly sliced (about 3 cups)
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2 bunches scallions, thinly sliced
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Six 10-ounce packages frozen leaf spinach, thawed and squeezed dry, or 3 pounds fresh spinach, stemmed and blanched
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2 cups frozen peas, thawed
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8 ounces fresh ricotta (1 cup)
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1 ounce Parmigiano-Reggiano cheese, freshly grated (1/4 cup)
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Juice of 1 lemon
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1/2 teaspoon freshly grated nutmeg
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1/2 cup finely chopped mint
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Freshly ground pepper
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1 large egg yolk beaten with 1 tablespoon of milk, for glazing
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