Ingredients with Measurements:
- 1 pound fresh spinach, washed and chopped
- 1/2 cup dittander leaves, washed and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 2 eggs
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saute pan, heat the olive oil over medium heat. Add the garlic and scallions and saute for 1-2 minutes until fragrant.
3. Add the spinach and dittander leaves to the pan and saute for 2-3 minutes until wilted.
4. Remove the pan from the heat and stir in the feta cheese, Parmesan cheese, salt, black pepper, nutmeg, and cayenne pepper.
5. In a mixing bowl, whisk together the milk and eggs.
6. Roll out the pie crust and place it into the pie dish.
7. Pour the spinach mixture into the pie crust.
8. Pour the egg mixture over the spinach mixture.
9. Bake the pie for 35-40 minutes until the filling is set and the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 16g
Protein: 9g
Fiber: 2g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Dandelion greens can be used instead of dittander leaves.
- Ricotta cheese can be used instead of feta cheese.
- Cheddar cheese can be used instead of Parmesan cheese.
- Shallots can be used instead of scallions.
Variations:
- Add cooked bacon or sausage to the filling.
- Use a gluten-free pie crust for a gluten-free version.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
Tips and tricks:
- Make sure to thoroughly wash the spinach and dittander leaves before using.
- Use a fork to prick holes in the bottom of the pie crust before adding the filling to prevent it from getting soggy.
- Let the pie cool for a few minutes before slicing and serving.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30-60 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or a sprinkle of paprika.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted carrots with honey and thyme
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to thoroughly wash all vegetables before using and cook the pie to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Dittander is a wild herb that has been used in Mediterranean cuisine for centuries. It has a pungent, peppery flavor that pairs well with spinach and cheese.
Flavor profiles:
The pie has a savory, cheesy filling with a hint of spice from the cayenne pepper and nutmeg.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner.
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