Spinach Tart Redaction by THL Dagonell Original: To Make A Tart of Spinage (From: A Proper New Booke of Cookery p.41) Take Spynage and perboyle it tender, then take it up and wrynge oute the water cleane, and chop it very small, and set it uppon the fyre wyth swete butter in a frying panne and season it, and set it in a platter to coole then fylle your tart and so bake it. Translation: To Make a Tart of Spinach Take spinach and parboil it tender, then take it up and wring out the water clean, and chop it very small, and set it upon the fire with sweet butter in a frying pan and season it, and set it in a platter to cool then fill your tart and so bake it. 1-1/4 bags frozen chopped spinach ~ 20 oz 1/4 lb butter 1 T sugar 1 t cinnamon 1 9" deep dish frozen pie shell I needed a dish for a church pot-luck. This was fast and easy to make. The pie shell was left out overnight to thaw. The frozen spinach was already parboiled and chopped. I knew there were die-hard vegans at the pot-luck, so we used "Smart Balance", a butter spread, instead of butter. Other pie recipes in this same cookbook call for "season with sugar and cinnamon and sweet butter" so that's what we did for this one. Fry the frozen spinach in a skillet. Add butter. Sprinkle with sugar and cinnamon. When the spinach is fully thawed, it's ready. Fill the pie shell with the mixture and bake at 350* for 30 minutes. Serve hot. This dish vanished at the pot-luck within 15 minutes. I actually had to cut the line to get any for myself to taste it. It was wonderful. People were amazed the recipe was nearly 600 years old. They said that adding cinnamon to spinach was something they never would have thought of. I would highly recommend this for a dish for feast. It's simple, fast, cheap, tasty and authentic. What more could you want for a feast?