Ingredients with Measurements:
- 1 pound of spinach, washed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 cup of Greek yogurt
- 3 eggs
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Large skillet
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 the onion is translucent, about 5 minutes.
3. Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool.
4. In a mixing bowl, whisk together the Greek yogurt, eggs, feta cheese, Parmesan cheese, salt, black pepper, and nutmeg.
5. Add the cooled spinach mixture to the mixing bowl and stir until well combined.
6. Pour the mixture into the pie crust and smooth out the top.
7. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the filling is set.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 245
Fat: 16g
Carbohydrates: 14g
Protein: 13g
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- You can use kale or Swiss chard instead of spinach.
- You can use ricotta cheese instead of feta cheese.
- You can use a gluten-free pie crust if needed.
Variations:
- Add chopped sun-dried tomatoes for a burst of flavor.
- Add cooked bacon or sausage for a meatier version.
- Add sliced mushrooms for an earthy taste.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before adding it to the skillet.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the pie cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprinkle of chopped fresh herbs like parsley or dill.
Garnishes:
Garnish with a dollop of Greek yogurt and a sprinkle of paprika.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the filling is too runny, add an extra egg or a tablespoon of flour to thicken it up.
- If the top is browning too quickly, cover it with foil for the remainder of the cooking time.
Food safety advice:
Make sure to cook the pie until the filling is set and the internal temperature reaches 165°F (74°C) to ensure it is safe to eat.
Food history:
Greek spinach pie, also known as spanakopita, is a traditional Greek dish made with spinach, feta cheese, and phyllo pastry. It is a popular appetizer or snack in Greece and is often served at special occasions like weddings and holidays.
Flavor profiles:
This Greek yogurt and spinach pie has a creamy and tangy flavor from the Greek yogurt and feta cheese, with a hint of nutmeg and black pepper. The spinach adds a fresh and earthy taste, while the Parmesan cheese adds a salty and nutty flavor.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as a side dish for brunch or a potluck.
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Region: Greek