Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Brânză de Vaci (Romanian fresh cheese)
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish.
3. In a mixing bowl, whisk together the Brânză de Vaci, chopped spinach, heavy cream, eggs, salt, black pepper, and nutmeg.
4. Pour the mixture into the pie crust.
5. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
6. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 12g
Protein: 9g
Substitutions for ingredients:
- Brânză de Vaci can be substituted with ricotta cheese or cottage cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use a different type of cheese, such as feta or goat cheese.
- Add cooked bacon or ham for a meatier version.
Tips and tricks:
- Make sure to drain the spinach well to avoid a watery filling.
- Blind bake the pie crust for a few minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, sliced tomatoes, or a dollop of sour cream.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Mixed greens salad, roasted carrots, or sautéed green beans.
Troubleshooting advice:
- If the filling is too watery, try draining the spinach more thoroughly or adding a tablespoon of flour to the mixture.
- If the crust is not browning evenly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the pie until the filling is set and the internal temperature reaches 160°F to ensure food safety.
Food history:
Brânză de Vaci is a traditional Romanian cheese made from cow's milk. It is similar in texture to ricotta cheese and is often used in savory dishes like this spinach pie.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve the pie warm or at room temperature as a main dish or appetizer.
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Region: Romanian