Ingredients with Measurements:
- 1 Kravská Hrudka (Slovakian cheese)
- 1 pound fresh spinach
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 eggs
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°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 fresh spinach to the skillet and cook until wilted, stirring occasionally.
4. Grate the Kravská Hrudka cheese and add it to the skillet along with the salt, black pepper, nutmeg, and cayenne pepper. Stir until the cheese is melted and well combined with the spinach mixture.
5. In a small bowl, whisk together the flour, milk, heavy cream, and eggs. Pour this mixture into the skillet and stir until everything is well combined.
6. Roll out the pie crust on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
7. Pour the spinach and cheese mixture into the pie crust and spread it out evenly.
8. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 347
Fat: 25g
Carbohydrates: 19g
Protein: 13g
Sodium: 604mg
Sugar: 3g
Substitutions for ingredients:
- Kravská Hrudka can be substituted with feta cheese or ricotta cheese.
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain it before using.
Variations:
- Add cooked bacon or ham to the spinach and cheese mixture for a meatier version.
- Use a different type of cheese, such as cheddar or gouda, for a different flavor.
Tips and tricks:
- Make sure to drain any excess liquid 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 crust.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30 seconds to 1 minute, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pie on a platter with a few sprigs of fresh herbs, such as parsley or thyme, for garnish.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
This pie pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the filling is too runny, add more flour to thicken it up.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
Make sure to cook the pie until the filling is set and the crust is golden brown to ensure that it is fully cooked.
Food history:
Kravská Hrudka is a traditional Slovakian cheese made from milk and rennet. It is typically served during Easter and is often used in savory dishes, such as this spinach pie.
Flavor profiles:
This spinach pie has a creamy, cheesy filling with a hint of nutmeg and cayenne pepper for a little bit of spice.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as a side dish for a larger meal.
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Region: Slovak