Ingredients with Measurements:
- 1 pound frozen spinach, thawed and drained
- 1 cup crumbled anari cheese
- 1/2 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/2 cup chopped scallions
- 3 eggs, beaten
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 package phyllo dough
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the spinach, anari cheese, feta cheese, ricotta cheese, parsley, dill, mint, scallions, eggs, olive oil, flour, salt, and pepper. Mix well.
3. Take the phyllo dough out of the package and lay it flat on a clean surface. Cover it with a damp towel to prevent it from drying out.
4. Brush the pie dish with olive oil.
5. Take one sheet of phyllo dough and place it in the pie dish, letting the edges hang over the sides. Brush the sheet with olive oil.
6. Repeat this process with 5 more sheets of phyllo dough, brushing each sheet with olive oil.
7. Pour the spinach and cheese mixture into the pie dish.
8. Fold the edges of the phyllo dough over the top of the pie, brushing each layer with olive oil.
9. Brush the top of the pie with olive oil.
10. Bake the pie for 45-50 minutes, or until the top is golden brown.
11. Let the pie cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 16g
Saturated fat per serving: 6g
Cholesterol per serving: 110mg
Sodium per serving: 400mg
Carbohydrates per serving: 16g
Fiber per serving: 2g
Sugar per serving: 2g
Protein per serving: 11g
Substitutions for ingredients:
- Anari cheese can be substituted with ricotta salata or queso fresco.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped sun-dried tomatoes for a burst of flavor.
- Add chopped artichoke hearts for a Mediterranean twist.
- Add cooked chicken or ground lamb for a heartier meal.
Tips and tricks:
- Make sure to squeeze as much water as possible out of the thawed spinach to prevent a watery pie.
- Brush each layer of phyllo dough with olive oil to prevent it from drying out and becoming brittle.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a bed of fresh greens for a pop of color.
- Garnish with chopped fresh herbs or crumbled cheese.
Garnishes:
- Chopped fresh herbs
- Crumbled cheese
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Roasted sweet potatoes
- Mixed green salad with a lemon vinaigrette
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another sheet of phyllo dough and brush it with olive oil.
- If the pie is too watery, make sure to squeeze as much water as possible out of the spinach before mixing it with the other ingredients.
Food safety advice:
- Make sure to cook the pie until the top is golden brown and the filling is heated through to prevent any foodborne illnesses.
Food history:
- Anari cheese is a traditional Cypriot cheese made from whey leftover from the production of halloumi cheese.
Flavor profiles:
- The pie is savory and cheesy with a hint of freshness from the herbs.
Serving suggestions:
- Serve the pie as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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