Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 cups fresh spinach, chopped
- 1/2 cup Bitto d'Alpe cheese, grated
- 1/2 cup Parmesan cheese, grated
- 3 eggs
- 1/2 cup milk
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic and sauté until soft, about 5 minutes.
3. Add chopped spinach to the skillet and cook until wilted, about 3 minutes.
4. In a mixing bowl, whisk together eggs, milk, grated Bitto d'Alpe cheese, grated Parmesan cheese, salt, and pepper.
5. Add the cooked spinach mixture to the egg mixture and stir until well combined.
6. Place the pre-made pie crust in a 9-inch pie dish.
7. Pour the spinach and cheese mixture into the pie crust.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 16g
Carbohydrates per serving: 16g
Protein per serving: 11g
Substitutions for ingredients:
- Bitto d'Alpe cheese can be substituted with any other hard cheese, such as cheddar or Gouda.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked bacon or ham to the spinach mixture for extra flavor.
- Use a different type of cheese, such as feta or goat cheese, for a different flavor profile.
- Add diced 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 cooked spinach before adding it to the egg mixture to prevent a watery filling.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pie in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad for a complete meal.
- Garnish with fresh herbs, such as parsley or basil, for a pop of color.
Pairings:
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes until set.
Food safety advice:
- Make sure to cook the spinach thoroughly to prevent any potential foodborne illnesses.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Bitto d'Alpe is a traditional cheese from the Lombardy region of Italy, made from cow's milk and aged for at least 70 days.
Flavor profiles:
- The Bitto d'Alpe cheese adds a nutty and slightly sweet flavor to the pie, while the spinach adds a fresh and earthy taste.
Serving suggestions:
- Serve the pie warm or at room temperature for best flavor.
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Region: Italian