Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of unsalted butter, melted
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb. of fresh spinach, chopped
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
3. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let cool.
4. In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, chopped parsley, chopped dill, salt, and pepper. Mix well.
5. Unroll the phyllo dough and cut it to fit the baking dish.
6. Brush the bottom of the baking dish with melted butter.
7. Layer the phyllo dough in the baking dish, brushing each layer with melted butter.
8. Spread the spinach and feta mixture evenly over the phyllo dough.
9. Layer the remaining phyllo dough on top of the spinach mixture, brushing each layer with melted butter.
10. Brush the top layer with melted butter and sprinkle with a little salt.
11. Bake for 35-40 minutes, or until the top is golden brown.
12. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 280
Total fat: 18g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 430mg
Total carbohydrates: 23g
Dietary fiber: 2g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- You can use frozen spinach instead of fresh spinach.
- You can use goat cheese instead of feta cheese.
- You can use cilantro instead of parsley and dill.
Variations:
- You can add chopped sun-dried tomatoes to the spinach and feta mixture.
- You can add chopped walnuts or pine nuts to the spinach and feta mixture.
- You can add cooked ground lamb or beef to the spinach and feta mixture.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the spinach mixture cool before spreading it over the phyllo dough to prevent it from making the dough soggy.
- Use a sharp knife to slice the Kaysefe to prevent it from falling apart.
Storage instructions:
- Store leftover Kaysefe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Kaysefe in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve Kaysefe on a platter with a sprinkle of chopped fresh parsley and dill on top.
Garnishes:
- Chopped fresh parsley and dill
Pairings:
- Serve Kaysefe with a side of Greek salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Tzatziki sauce
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush it with melted butter.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw spinach.
Food history:
- Kaysefe is a traditional Turkish dish that is similar to Greek spanakopita.
Flavor profiles:
- Savory, salty, and slightly tangy
Serving suggestions:
- Serve Kaysefe as an appetizer or a main dish.
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Region: Turkish