Ingredients with Measurements:
- 1 pound frozen spinach, thawed and drained
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1/2 cup milk
- 1/2 cup plain Greek yogurt
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the spinach, feta cheese, dill, parsley, scallions, mint, and olive oil.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add the beaten eggs, milk, and yogurt to the dry ingredients and whisk until smooth.
5. Pour the egg mixture over the spinach mixture and stir until well combined.
6. Pour the mixture into the pie dish and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 210
Fat: 15g
Carbohydrates: 11g
Protein: 9g
Fiber: 2g
Sugar: 2g
Sodium: 430mg
Substitutions for ingredients:
- Fresh spinach can be substituted for frozen spinach.
- Feta cheese can be substituted for goat cheese or ricotta cheese.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Substitute the spinach for kale or Swiss chard.
- Add cooked bacon or sausage for a meatier version.
Tips and tricks:
- Be sure to drain the spinach well to avoid a watery pie.
- Use a sharp knife to cut the pie into slices.
- Serve with a dollop of Greek yogurt on top.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, or a dollop of Greek yogurt.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes, garlic bread, or quinoa salad.
Troubleshooting advice:
- If the pie is too watery, try draining the spinach again or adding more flour to the egg mixture.
- If the top of the pie is browning too quickly, cover it with foil for the remaining cooking time.
Food safety advice:
Be sure to cook the pie to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chireta is a traditional Greek herb used in cooking. It is often used in spinach pies and other savory dishes.
Flavor profiles:
Savory, herbaceous, tangy, and creamy.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner.
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