Recipe for a Tart of Spinach

Pastry recipe from A proper new Booke of Cookery.
Declaring what maner of meates be best in season for al times of the yeere, and how
they ought to be dressed, & served at the Table, both for fleshe dayes and Fish daies.
with a new addition,very necessary for al them that delight in Cookery. 1575.
Available at https://archive.org/details/b21530191/page/n4/mode/2up
and http://www.medievalcookery.com/notes/pnboc1575.txt

To make short paste for a Tart.
Take fine Flower, a litle faire
water, & a dish of sweete butter, & a litle
saffron, and the yolkes of two egges, &
make it thin and as tender as ye may.

Recipe for A Tarte of Spindage from The good huswifes Jewell.
(Wherein is to be found most excellend and rare Deuises for conceites in Cookery, found out by the practise of Thomas Dawson. Wherevnto is adioyned sundry approued receits for many soueraine oyles, and the way to distill many precious waters, with diuers approued medicines for many
diseases.) 1596

To make a Tarte of Spinadge.

Take Spinadge and seeth it stalke and
all, and when it is tenderly sodden,
take it off, and let it drayne in a Cul-
lynder. and then swing it in a clowte, and
stampe it and straine it with two or three
yolkes of egges, and then set it on a chafin-
dish of coales, and season it with butter and
Suger, and when the paste is hardened in 
the Ouen, put in this Comode, strake it
euen.

Recipe for Poudre Fine - Le Menagier de Paris

"Take an ounce and a drachma of white ginger, a quarter ounce of hand pciked cinnamon, half a quarter ounce each of grains and cloves, and a quarter ounce of rock sugar, and grind to powder.

Variations
I omitted dsffron from the pastry and Grains of Paradise from the Poudre fine due to lack of availabitlity. I only used spinach and parsley leaves in the filling mixture. I'd like to try this again with grated boiled eggs rather than whisked to see how the texture compares. I'd like to try adding non-white sugar to my poudre fine to see how the taste compares (eg. raw or palm sugar).

Pastry
3 egg yolks
Pinch of salt
2 C plain flour
200g unsalted butter at room temperature
splash of milk to moisten

I added the salt to the flour and mixed, and then I rubbed the cubed butter into the flour/salt mix. When the mixture resembled fine crumbs, I mixed in the egg yolks and kneaded lightly. I added a splash of milk for extra moisture (but an extra egg yolk would have been better). I baked the pastry in a pie pan at 200 degrees C for 15 minutes. I didn't have baking beans to hand, so I pricked the base with a fork to prevent the pastry rising.
When the pastry was cooked, I removed it from the oven and cooled it on a rack. When it was cool, I filled it with the spinach mix and baked it (see below).


Tart Filling
500g cleaned, chopped spinach (frozen is great)
250g ricotta
250g grated tasty or mature cheese
200g dried parley or a large bunch of fresh (to taste)
7 small/medium eggs
dash of pepper and salt (to taste)
1/4 tsp powdered clove
1TB each of sugar, ginger and cinnamon

I mixed the spinach, parsley and spices together before adding them to the whisked eggs and mixing until well combined. I spooned this mix into the pre-cooked pastry casing (I made 2 smaller ones) and baked at 180 degrees C (FF) for 35-40 minutes. I added more spice than I normally would have because I tend too under-spice. It would also be fun to play around with different types of leaves and herbs.
This amount of mixture made too much filling for the pastry below. You could double the pastry, but I cooked the rest of the mixture up into a frittata.


Some comments I received included:
"Good ratio of greens to egg and cheese. Base is crunchy which I like but a bit thick"
"Good base for a dish, with a subtle flavour. Would benefit of being served with a sauce or relish"
"Excellent base, moist and crumbly. The spinach flavour is a little overpowered by the base; it is otherwise gorgeous"
My family also enjoyed it.

As always, I am indebted to those members of the Populace who take the time to comment on recipes so that dishes can be improved.