I have been taking part in Tuesdays with Dorie more or less regularly since March 2008. Not every recipe convinced my North German palate. Apart from the crème brûlée and the English muffins, none of the 90 recipes I have tried have been repeated. I seem to prefer Dorie’s savoury recipes, so the

Spinach-Mozzarella-Pie with Parm Crumble

pie came just in time, after a long after a long absence. The recipe called for 83 grams of mozzarella cubes, but as the drained weight in Germany is usually 125 grams, I used 125 grams, which didn’t harm the pie at all. Instead of fresh baby spinach I used frozen, thawed and well squeezed.

And since neither Parmigiano Reggiano (parmesan) nor Grana Padano are vegetarian because of the rennet, I use my tried and tested shortcrust pastry shell with butter and lard.

This was delicious and a hit for all eaters.

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