Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of unsalted butter, melted
- 1/2 cup of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound of fresh spinach, washed and chopped
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of fresh dill, chopped
- 1/2 cup of fresh mint, chopped
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of Šar cheese, grated
- 3 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
c. Add the spinach to the skillet and cook until wilted.
d. Remove the skillet from the heat and add the parsley, dill, mint, feta cheese, Šar cheese, and beaten eggs. Mix well.
e. Season with salt and pepper to taste.
f. Brush the bottom of the baking dish with melted butter.
g. Layer 5 sheets of phyllo dough on the bottom of the dish, brushing each sheet with melted butter.
h. Pour the spinach and cheese mixture over the phyllo dough.
i. Layer another 5 sheets of phyllo dough on top of the spinach mixture, brushing each sheet with melted butter.
j. Brush the top layer of phyllo dough with melted butter.
k. Bake for 45-50 minutes or until the top is golden brown.
l. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 327
Fat: 24g
Saturated Fat: 10g
Cholesterol: 115mg
Sodium: 447mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Instead of Šar cheese, you can use any other hard, salty cheese such as Pecorino Romano or Parmesan.
- Instead of fresh herbs, you can use dried herbs. Use 1/3 of the amount of fresh herbs called for in the recipe.
Variations:
- Add cooked ground beef or lamb to the spinach and cheese mixture for a heartier pie.
- Use different types of cheese such as goat cheese or blue cheese.
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and cheese mixture for added flavor.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- If the phyllo dough tears, don't worry, just patch it up with another piece of phyllo dough and brush with melted butter.
- Let the pie cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 30-60 seconds or in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs.
- Cut the pie into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs such as parsley, dill, and mint.
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
Suggested side dishes:
- Roasted vegetables such as carrots, zucchini, and bell peppers.
Troubleshooting advice:
- If the phyllo dough becomes too dry, cover it with a damp towel while working with it.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw spinach and cheese.
Food history:
- Šar cheese is a traditional cheese from the Šar Mountains in Macedonia. It is a hard, salty cheese made from sheep's milk.
Flavor profiles:
- The pie has a savory, cheesy flavor with a hint of freshness from the herbs.
Serving suggestions:
- Serve the pie as a main course for lunch or dinner.
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Region: Macedonian