Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb fresh spinach, chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/2 cup Aush noodles
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- 9-inch pie dish
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the cold water, stirring with a fork until the dough comes together. Knead the dough on a floured surface until it becomes smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Add the ground coriander, cumin, turmeric, and cayenne pepper and stir to combine.
6. Add the Aush noodles to the skillet and cook for another 5 minutes. Remove from heat and let cool.
7. In a small mixing bowl, whisk together the plain yogurt and chopped cilantro. Season with salt and pepper to taste.
8. Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
9. Spread the spinach and Aush mixture evenly over the bottom of the pie crust. Pour the yogurt mixture over the top.
10. Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 33g
Protein: 10g
Fiber: 4g
Sugar: 2g
Sodium: 310mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of unsalted butter.
- Frozen spinach can be used instead of fresh spinach.
- Any type of noodles can be used instead of Aush noodles.
- Sour cream can be used instead of plain yogurt.
Variations:
- Add crumbled feta cheese to the filling for a tangy twist.
- Use different spices, such as paprika or cinnamon, to customize the flavor.
- Add chopped nuts, such as almonds or walnuts, to the filling for added crunch.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overwork the dough, as this can make it tough.
- Use a fork to prick the bottom of the pie crust to prevent it from puffing up during baking.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
- Sprinkle chopped cilantro or parsley on top of the pie for added color and flavor.
Pairings:
- Serve the pie with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted carrots
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the crust is too dry, add a little more water to the dough.
- If the filling is too wet, drain the spinach and Aush mixture before adding it to the pie crust.
Food safety advice:
- Make sure to cook the spinach and Aush mixture thoroughly before adding it to the pie crust.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Aush is a type of noodle commonly used in Persian cuisine.
Flavor profiles:
- This pie has a savory and slightly spicy flavor, with hints of coriander, cumin, and turmeric.
Serving suggestions:
- Serve the pie warm or at room temperature, with a dollop of yogurt on top.
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