Ingredients with Measurements:
- 1 pack of filo pastry sheets
- 500g of hellim cheese, grated
- 500g of spinach, washed and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 3 eggs
- 1 cup of milk
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. In a large mixing bowl, combine the grated hellim cheese, sautéed spinach mixture, dried oregano, salt, and pepper. Mix well.
5. In a separate mixing bowl, whisk together the eggs, milk, all-purpose flour, and baking powder until smooth.
6. Grease the pie dish with olive oil or cooking spray.
7. Layer the filo pastry sheets in the pie dish, brushing each sheet with olive oil or melted butter as you go.
8. Pour the spinach and hellim cheese mixture into the pie dish and spread it evenly.
9. Pour the egg and milk mixture over the spinach and cheese mixture.
10. Layer the remaining filo pastry sheets on top of the pie, brushing each sheet with olive oil or melted butter as you go.
11. Brush the top of the pie with olive oil or melted butter.
12. Bake the pie in the preheated oven for 45-50 minutes or until the top is golden brown.
13. Remove the pie from the oven and let it cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
180°C (350°F)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 390
Total fat: 22g
Saturated fat: 10g
Cholesterol: 125mg
Sodium: 570mg
Total carbohydrates: 28g
Dietary fiber: 3g
Sugar: 2g
Protein: 21g
Substitutions for ingredients:
- Hellim cheese can be substituted with feta cheese or ricotta cheese.
- Spinach can be substituted with kale or Swiss chard.
- Olive oil can be substituted with vegetable oil or melted butter.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and cheese mixture for added flavor.
- Substitute the dried oregano with fresh herbs like thyme or rosemary.
- Add chopped walnuts or pine nuts to the spinach and cheese mixture for added texture.
Tips and tricks:
- Make sure to brush each filo pastry sheet with olive oil or melted butter to prevent them from drying out and becoming brittle.
- Use a sharp knife to cut the pie into slices.
- Serve the pie warm or at room temperature.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 180°C (350°F).
- Place the leftover pie in the oven and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with fresh herbs like parsley or basil for garnish.
- Cut the pie into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs like parsley or basil
- Chopped walnuts or pine nuts
Pairings:
- Serve the pie with a side salad of mixed greens and cherry tomatoes.
- Pair the pie with a glass of white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with cherry tomatoes and balsamic vinaigrette
- Roasted vegetables like carrots, zucchini, and bell peppers
Troubleshooting advice:
- If the filo pastry sheets become too dry and brittle, cover them with a damp towel while you work to keep them moist.
- If the pie is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to wash the spinach thoroughly to remove any dirt or debris.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Hellim cheese is a traditional cheese from Cyprus made from sheep's milk or a combination of sheep's and goat's milk.
- Filo pastry is a thin, flaky pastry that originated in the Middle East and is commonly used in Mediterranean cuisine.
Flavor profiles:
- The pie has a savory and slightly salty flavor from the hellim cheese and a subtle herbaceous flavor from the dried oregano.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
- Cut the pie into small squares and serve as an appetizer or party food.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish