Persephone's Spinach Tart

One of my favorite myths involves the change of seasons and pomegranate seeds. The Greek goddess Persephone was tricked into eating some pomegranate seeds in the underworld which forced her to return there every year for four months. Her mother, Demeter, was so distraught during this period that that she failed her duty to the green and growing Earth and instead cried cold tears of snow.

So I think this tart of spinach topped with pomegranate seeds is the ideal dish to usher in winter. Plus it is quite delicious and my own modern adaptation of a 1615 recipe by Gervase Markham.

Persephone's Spinach Tart
makes a 9" pie

600 gr spinach, chopped (frozen or fresh)
200 ml sour cream
1/2 red onion, finely diced
1/2 cup walnuts, chopped
2 tsp brown sugar
1 tsp salt
1/2 tsp black pepper
1/4 tsp garam masala
pie crust of your choice
handful Italian parsley, chopped
1/4 cup (or more) pomegranate seeds

Cook the spinach, drain well, and squeeze out all excess water. Mix spinach with sour cream, onion, walnuts, butter, sugar and seasoning. Press into an unbaked pie crust. Bake at 180/350 for about 30 minutes or until the edges of the crust and top of the pie are lightly browned. Allow to cool to room temperature. Sprinkle liberally with parsley and pomegranate seeds.