Ingredients with Measurements:
- 1 cup matzoon (Armenian yogurt)
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup green onions, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the matzoon, spinach, feta cheese, green onions, dill, parsley, and beaten eggs.
3. Add the flour, salt, black pepper, and nutmeg to the mixture and whisk until well combined.
4. Pour the mixture into a greased 9-inch pie dish.
5. Bake for 35-40 minutes or until the top is golden brown and the center is set.
6. Let the pie cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 140
Fat: 8g
Carbohydrates: 8g
Protein: 9g
Sodium: 350mg
Sugar: 3g
Substitutions for ingredients:
- Greek yogurt can be used instead of matzoon.
- Baby spinach can be used instead of fresh spinach.
- Ricotta cheese can be used instead of feta cheese.
- Chives can be used instead of green onions.
- Tarragon can be used instead of dill.
- Cilantro can be used instead of parsley.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of cheese such as goat cheese or cheddar cheese.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before adding it to the mixture.
- Let the pie cool for a few minutes before slicing to avoid it falling apart.
- Serve with a dollop of sour cream or tzatziki sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs such as dill or parsley, lemon wedges, or a dollop of sour cream or tzatziki sauce.
Pairings:
This pie pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the pie is too watery, try adding more flour or draining the spinach better.
- If the pie is too dry, try adding more matzoon or a splash of milk.
Food safety advice:
Make sure to cook the pie until the center is set and the top is golden brown to avoid any foodborne illnesses.
Food history:
Matzoon is a traditional Armenian yogurt that has been around for centuries. It is made by fermenting milk with a specific strain of bacteria.
Flavor profiles:
This pie has a tangy and creamy flavor from the matzoon and feta cheese, with a hint of nutmeg and fresh herbs.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as a side dish for brunch.
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Region: Armenian