Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of magnocca, sliced
- 2 cups of fresh spinach, chopped
- 1/2 cup of chopped onion
- 3 cloves of garlic, minced
- 1/2 cup of milk
- 3 eggs
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saute pan, cook the onions and garlic over medium heat until they are soft and translucent.
3. Add the sliced magnocca to the pan and cook for 5-7 minutes until they are tender.
4. Add the chopped spinach to the pan and cook until it is wilted.
5. In a mixing bowl, whisk together the milk, eggs, and grated Parmesan cheese.
6. Add the cooked magnocca and spinach mixture to the bowl and stir to combine.
7. Season the mixture with salt and pepper to taste.
8. Pour the mixture into the pre-made pie crust.
9. Bake the pie for 35-40 minutes or until the filling is set and the crust is golden brown.
10. Remove the pie from the oven and let it cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Instead of magnocca, you can use mushrooms or zucchini.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of Parmesan cheese, you can use feta or goat cheese.
Variations:
- Add cooked bacon or sausage to the filling for a meatier version.
- Use a different type of cheese, such as cheddar or Gouda.
- Add herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to cook the magnocca and spinach mixture until all the liquid has evaporated to prevent a soggy crust.
- 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 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 with a side salad or roasted vegetables.
- Garnish the pie with fresh herbs like parsley or basil.
Pairings:
- Pair the pie with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is still runny after baking, put it back in the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pie until the filling is set and the crust is golden brown to prevent any foodborne illnesses.
Food history:
- Magnocca is a type of Italian squash that is similar to zucchini.
Flavor profiles:
- The pie has a savory and slightly sweet flavor from the magnocca, with a creamy and cheesy filling.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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