1. Wash and trim spinach. 2. Put in large pot without draining. 3. Add 1/4 cup wine. 4. Cover and steam spinach over medium flame until wilted. 5. Drain spinach and chop very fine (I did it in a blender). 6. In same pot combine remaining wine, rose water, sugar, cinnamon, and salt. 7. Bring to a boil, stirring to dissolve sugar. 8. Add chopped spinach and stir to coat. 9. Simmer on low flame, stirring occasionally, until all liquid evaporates. 10. Remove from heat and set aside to cool. 11. Meanwhile set aside 3/4 of strawberry slices for topping. 12. Take remaining berries and puree with jam and syrup. 13. Boil in sauce pan to reduce to spreading consistency, stirring often. 14. Fill pie shell with spinach mixture and smooth. 15. Spread layer of strawberry sauce over spinach reserving 2 tablespoons. 16. Mix berry slices with remaining mixture to coat. 17. Lay slices on top decoratively. 18. If any sauce is left, drizzle on top. 19. Chill at least 2 hours. 20. Before serving sprinkle with powdered sugar. ---------------------------------------------------------------------------
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Ingredients
