Ingredients with Measurements:
- 1 lb. fresh spinach, washed and chopped
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 3 eggs, beaten
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 package phyllo dough
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the spinach, feta cheese, ricotta cheese, Parmesan cheese, parsley, dill, scallions, eggs, olive oil, salt, and pepper.
3. Layer 5 sheets of phyllo dough in the bottom of the pie dish, brushing each sheet with olive oil before adding the next.
4. Spoon the spinach mixture into the pie dish, spreading it out evenly.
5. Layer another 5 sheets of phyllo dough on top of the spinach mixture, brushing each sheet with olive oil before adding the next.
6. Fold the edges of the phyllo dough over the top of the pie, brushing with olive oil to seal.
7. Cut a few slits in the top of the pie to allow steam to escape.
8. Bake for 45-50 minutes, or until the top is golden brown and the filling is set.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 15g
Protein: 12g
Sodium: 520mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- You can use frozen spinach instead of fresh spinach, just make sure to thaw and drain it before using.
- You can use goat cheese instead of feta cheese.
- You can use sour cream instead of ricotta cheese.
- You can use chives instead of scallions.
Variations:
- You can add chopped cooked bacon or ham to the spinach mixture for a meatier version.
- You can add chopped sun-dried tomatoes or roasted red peppers for a more flavorful version.
- You can add pine nuts or walnuts for a crunchy version.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with olive oil to prevent it from drying out and cracking.
- If the edges of the phyllo dough start to brown too quickly, cover them with foil.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
- This pie can be served hot, warm, or cold.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped fresh herbs on top.
- Cut the pie into wedges and serve on individual plates with a side salad.
Garnishes:
- Chopped fresh herbs, such as parsley or dill
- Lemon wedges
Pairings:
- This pie pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Tomato and cucumber salad
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another sheet of phyllo dough and brush with olive oil to seal.
- If the filling is too watery, try squeezing out any excess liquid from the spinach before mixing it with the other ingredients.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggs or spinach to prevent the spread of bacteria.
Food history:
- Gjizë-Style Spinach Pie is a traditional Albanian dish that is typically served as a side dish or appetizer.
Flavor profiles:
- This pie is savory and cheesy, with a hint of freshness from the herbs.
Serving suggestions:
- Serve this pie as a main dish or as a side dish at your next dinner party.
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Region: Albanian