Ingredients with Measurements:
- 1 pound of phyllo dough
- 1/2 cup of unsalted butter, melted
- 1/2 cup of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of fresh spinach, chopped
- 1 pound of Livno cheese, crumbled
- 3 eggs
- 1/2 cup of milk
- 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, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
3. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes.
4. Remove the skillet from heat and stir in the crumbled Livno cheese.
5. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
6. Brush the bottom of the baking dish with melted butter.
7. Layer 5 sheets of phyllo dough in the dish, brushing each sheet with melted butter.
8. Pour the spinach and cheese mixture over the phyllo dough.
9. Pour the egg mixture over the spinach and cheese mixture.
10. Layer another 5 sheets of phyllo dough on top of the spinach and cheese mixture, brushing each sheet with melted butter.
11. Brush the top layer of phyllo dough with melted butter.
12. Bake the pie for 35-40 minutes, or until the top is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 478
- Fat: 36g
- Carbohydrates: 23g
- Protein: 16g
Substitutions for ingredients:
- Feta cheese can be used instead of Livno cheese.
- Baby spinach can be used instead of fresh spinach.
Variations:
- Add chopped sun-dried tomatoes to the spinach and cheese mixture.
- Add chopped fresh herbs, such as parsley or dill, to the egg mixture.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with melted butter to prevent it from drying out.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped fresh herbs.
Garnishes:
- Sprinkle the top of the pie with crumbled Livno cheese.
Pairings:
- Serve the pie with a side salad of mixed greens.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another sheet of phyllo dough and brush with melted butter.
Food safety advice:
- Make sure to cook the spinach and cheese mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Livno cheese is a type of cheese that originated in the Livno region of Bosnia and Herzegovina.
Flavor profiles:
- The Livno cheese and spinach pie is savory and cheesy with a hint of garlic.
Serving suggestions:
- Serve the pie as a main dish for dinner or as a side dish for brunch.
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Region: Bosnian