Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of butter, melted
- 1/2 cup of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 10 oz of fresh spinach, washed and chopped
- 1/2 cup of Mihaliç Peyniri cheese, crumbled
- 3 eggs, beaten
- 1/2 cup of milk
- 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 (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the spinach to the skillet and cook until wilted, stirring occasionally.
4. Remove the skillet from the heat and let it cool for a few minutes.
5. In a separate bowl, mix the Mihaliç Peyniri cheese, beaten eggs, milk, salt, and pepper.
6. Add the spinach mixture to the cheese mixture and stir well.
7. Brush the pie dish with melted butter.
8. Lay one sheet of phyllo dough in the pie dish and brush it with melted butter.
9. Repeat this process with 5 more sheets of phyllo dough, brushing each layer with melted butter.
10. Pour the spinach and cheese mixture into the pie dish.
11. Layer the remaining phyllo dough sheets on top of the mixture, brushing each layer with melted butter.
12. Brush the top layer with melted butter and cut a few slits on the top to allow steam to escape.
13. Bake the pie for 35-40 minutes or until the top is golden brown.
14. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 22g
Protein: 10g
Substitutions for ingredients:
- Feta cheese can be used instead of Mihaliç Peyniri cheese.
- Swiss chard or kale can be used instead of spinach.
Variations:
- Add diced tomatoes to the spinach and cheese mixture.
- Add chopped fresh herbs such as parsley or dill to the spinach and cheese mixture.
Tips and tricks:
- Make sure to brush each layer 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.
- Leftover pie can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pie in a preheated oven at 350°F (180°C) 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:
Chopped fresh herbs such as parsley or dill.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush it with melted butter.
- If the pie is too watery, make sure to drain the spinach well before adding it to the cheese mixture.
Food safety advice:
Make sure to wash the spinach well before using it in the recipe.
Food history:
Mihaliç Peyniri is a type of Turkish cheese that is made from sheep's milk. It is known for its tangy and salty flavor.
Flavor profiles:
Savory, tangy, and salty.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner.
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Region: Turkish