Ingredients with Measurements:
- 1 pound of codfish, cut into small pieces
- 1 pound of fresh spinach, washed and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/4 cup of olive oil
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of grated Parmesan cheese
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
3. Add the codfish to the skillet and cook for 5 minutes, stirring occasionally.
4. Add the spinach to the skillet and cook for 3 minutes, or until wilted.
5. Sprinkle the flour over the mixture and stir to combine.
6. Gradually add the milk, stirring constantly, until the mixture thickens.
7. Add the salt, black pepper, nutmeg, and Parmesan cheese to the skillet and stir to combine.
8. Transfer the mixture to the pie dish.
9. Roll out the puff pastry on a floured surface to fit the top of the pie dish.
10. Place the puff pastry on top of the pie dish and press the edges to seal.
11. Brush the beaten egg over the puff pastry.
12. Bake the pie for 30-35 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 375
Fat per serving: 21g
Saturated fat per serving: 6g
Carbohydrates per serving: 23g
Fiber per serving: 2g
Protein per serving: 24g
Substitutions for ingredients:
- You can use any white fish instead of codfish.
- You can use frozen spinach instead of fresh spinach.
- You can use any type of cheese instead of Parmesan cheese.
Variations:
- You can add mushrooms to the filling.
- You can add chopped tomatoes to the filling.
- You can use a different type of pastry for the crust.
Tips and tricks:
- Make sure to remove any bones from the codfish before cooking.
- You can use a food processor to chop the spinach.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad.
Garnishes:
- Garnish the pie with chopped parsley.
Pairings:
- Serve the pie with a glass of white wine.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too thick, add more milk to thin it out.
- If the puff pastry is not browning, brush it with more beaten egg.
Food safety advice:
- Make sure to cook the fish and spinach thoroughly to avoid any foodborne illnesses.
Food history:
- Codfish and spinach pie is a traditional dish from Portugal.
Flavor profiles:
- The dish is savory and creamy, with a hint of nutmeg.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Region: Portuguese