Ingredients with Measurements:
- 1 package of frozen spinach, thawed and drained
- 1/2 cup of cooked rice
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped scallions
- 1/4 cup of olive oil
- 1/4 cup of fresh lemon juice
- 3 eggs, separated
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of chicken broth
- 1/2 cup of water
- 1/2 cup of all-purpose flour
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the spinach, rice, feta cheese, dill, parsley, scallions, olive oil, lemon juice, egg yolks, salt, and black pepper. Mix well.
3. In a separate mixing bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the spinach mixture.
5. Pour the mixture into the pie dish and smooth the top.
6. In a saucepan, whisk together the chicken broth, water, and flour until smooth. Cook over medium heat, stirring constantly, until the mixture thickens.
7. Pour the sauce over the spinach mixture in the pie dish.
8. Bake for 45 minutes, or until the top is golden brown.
9. Let the pie cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 250
- Fat per serving: 16g
- Protein per serving: 9g
- Carbohydrates per serving: 18g
- Fiber per serving: 2g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Cooked quinoa can be used instead of rice.
- Goat cheese can be used instead of feta cheese.
- Fresh mint can be used instead of dill.
- Fresh basil can be used instead of parsley.
- Chicken or vegetable stock can be used instead of chicken broth.
Variations:
- Add chopped artichoke hearts to the spinach mixture.
- Use phyllo dough instead of a pie crust.
- Add cooked chicken or shrimp to the spinach mixture for a protein boost.
Tips and tricks:
- Make sure to drain the spinach well to avoid a watery pie.
- Use a whisk to beat the egg whites until stiff peaks form.
- Let the pie cool for 10 minutes before serving to allow the filling to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad of mixed greens and cherry tomatoes.
- Garnish the pie with a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs, such as dill or parsley.
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with cherry tomatoes and a lemon vinaigrette.
- Roasted vegetables, such as carrots, zucchini, and bell peppers.
Troubleshooting advice:
- If the pie is too watery, make sure to drain the spinach well and use a thicker sauce.
Food safety advice:
- Make sure to cook the pie to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Avgolemono is a traditional Greek sauce made with eggs and lemon juice. It is often used in soups and stews.
Flavor profiles:
- Tangy, savory, and slightly salty.
Serving suggestions:
- Serve the pie warm with a side salad and a glass of white wine.
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Region: Greek