Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of unsalted butter, melted
- 1 pound of fresh spinach, washed and chopped
- 1/2 pound of manouri cheese, crumbled
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of ricotta cheese
- 1/2 cup of chopped scallions
- 1/2 cup of chopped fresh dill
- 3 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, sauté the spinach until wilted. Remove from heat and let cool.
3. In a large mixing bowl, combine the manouri cheese, feta cheese, ricotta cheese, scallions, dill, eggs, salt, and pepper.
4. Add the cooled spinach to the cheese mixture and mix well.
5. Brush the pie dish with melted butter.
6. Lay one sheet of phyllo dough in the pie dish and brush with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
7. Pour the spinach and cheese mixture into the pie dish.
8. Layer 6 more sheets of phyllo dough on top of the spinach and cheese mixture, brushing each layer with melted butter.
9. Fold the edges of the phyllo dough over the top of the pie and brush with melted butter.
10. Cut a few slits in the top of the pie to allow steam to escape.
11. Bake for 45-50 minutes or until the top is golden brown.
12. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Manouri cheese can be substituted with feta cheese or goat cheese.
- Fresh dill can be substituted with dried dill.
Variations:
- Add chopped sun-dried tomatoes to the spinach and cheese mixture.
- Add chopped artichoke hearts to the spinach and cheese mixture.
- Substitute the spinach with kale or Swiss chard.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Use a sharp knife to cut the pie into slices.
- Serve the pie warm or at room temperature.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Sprinkle chopped fresh herbs on top of the pie.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the phyllo dough cracks, simply patch it with another piece of phyllo dough and brush with melted butter.
Food safety advice:
- Make sure to wash the spinach thoroughly before using it in the recipe.
- Store the leftover pie in the refrigerator and consume within 3 days.
Food history:
- Manouri cheese is a Greek cheese made from the whey leftover from feta cheese production.
Flavor profiles:
- The pie has a savory and slightly tangy flavor from the combination of cheeses and fresh herbs.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Region: Greek