Ingredients with Measurements:
- 1 pound fresh spinach, washed and chopped
- 1/2 cup chopped scallions
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 1/2 cup crumbled Baladi cheese
- 1/2 cup crumbled feta cheese
- 3 eggs
- 1/2 cup milk
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon sumac
- 1/4 teaspoon za'atar
- 1/4 teaspoon sesame seeds
- 1/4 teaspoon nigella seeds
- 1/4 teaspoon poppy seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon anise seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon celery seeds
- 1/4 teaspoon ajwain seeds
- 1/4 teaspoon kalonji seeds
- 1/4 teaspoon methi seeds
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
- Wooden spoon
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, olive oil, salt, black pepper, and all the spices and seeds.
3. Add the chopped spinach, scallions, parsley, dill, Baladi cheese, and feta cheese to the bowl and mix well.
4. Heat a saute pan over medium heat and add the spinach and cheese mixture. Cook for 5-7 minutes, stirring occasionally, until the spinach is wilted and the cheese is melted.
5. Roll out the pie crust on a floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
6. Pour the spinach and cheese mixture into the pie crust.
7. Brush the edges of the pie crust with egg wash.
8. Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.
9. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 22g
Protein: 10g
Carbohydrates: 12g
Fiber: 3g
Sugar: 2g
Sodium: 480mg
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Any type of cheese can be used instead of Baladi and feta cheese.
- Soy milk or almond milk can be used instead of regular milk.
- Vegetable oil can be used instead of olive oil.
Variations:
- Add cooked ground beef or lamb to the spinach and cheese mixture for a meaty version.
- Use different herbs and spices to change the flavor profile of the pie.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before adding it to the mixture to prevent a watery pie.
- Use a sharp knife to cut the pie for clean slices.
- Serve the pie warm or at room temperature.
Storage instructions:
- Store any 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 for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of sesame seeds and chopped fresh herbs.
Garnishes:
- Sprinkle sesame seeds, nigella seeds, or poppy seeds on top of the pie for added texture and flavor.
Pairings:
- Serve the pie with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted carrots and parsnips
- Grilled asparagus
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with foil and continue baking.
- If the filling is too watery, add more cheese or cook the spinach longer to remove excess water.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw ingredients.
- Cook the pie to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Baladi cheese is a traditional Egyptian cheese made from cow's milk.
Flavor profiles:
- The pie has a savory and slightly tangy flavor from the cheese and herbs, with a hint of warmth from the spices.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner, or as a side dish for brunch.
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Region: Egyptian