Ingredients with Measurements:
- 1 pre-made pie crust
- 1 pound fresh spinach, chopped
- 1 pound morcilla (Spanish blood sausage), casing removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup grated Manchego cheese
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
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 chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Remove the casing from the morcilla and crumble the sausage into the skillet. Add the smoked paprika, salt, and black pepper. Cook until the sausage is browned, about 10 minutes.
5. In a mixing bowl, whisk together the eggs and heavy cream. Add the cooked spinach and morcilla mixture to the bowl and stir to combine.
6. Pour the mixture into the pre-made pie crust and sprinkle the grated Manchego cheese on top.
7. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the cheese is melted and golden brown.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Fat: 28g
Carbohydrates: 13g
Protein: 18g
Sodium: 760mg
Sugar: 2g
Substitutions for ingredients:
- If morcilla is not available, you can substitute with chorizo or another type of sausage.
- Manchego cheese can be substituted with any other type of hard cheese, such as Parmesan or Pecorino Romano.
Variations:
- Add diced potatoes or sweet potatoes to the filling for extra texture and flavor.
- Use kale or Swiss chard instead of spinach.
- Add diced roasted red peppers or sun-dried tomatoes for a pop of color and sweetness.
Tips and tricks:
- Make sure to thoroughly drain the cooked spinach to avoid a watery filling.
- If the pie crust is browning too quickly, cover the edges with foil to prevent burning.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of the pie on a microwave-safe plate and microwave for 30-60 seconds, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a sprinkle of fresh herbs, such as parsley or cilantro, on top.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Sliced avocado
- Salsa or hot sauce
Pairings:
- A crisp green salad with a tangy vinaigrette
- Roasted vegetables, such as Brussels sprouts or carrots
- A crusty baguette or garlic bread
Suggested side dishes:
- Spanish-style rice or quinoa
- Grilled or roasted chicken
- Pan-seared fish, such as salmon or trout
Troubleshooting advice:
- If the filling is too watery, make sure to thoroughly drain the cooked spinach and pat it dry with paper towels before adding it to the filling.
- If the pie crust is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the morcilla thoroughly to an internal temperature of 160°F to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Morcilla is a traditional Spanish blood sausage that has been enjoyed for centuries. It is typically made with pork blood, onions, and spices, and is often used in a variety of dishes, including stews, soups, and pies.
Flavor profiles:
This pie is savory and rich, with a slightly smoky flavor from the paprika and a creamy texture from the eggs and heavy cream. The morcilla adds a unique depth of flavor and richness to the dish.
Serving suggestions:
This pie is perfect for a cozy dinner at home or for entertaining guests. Serve it with a side salad and some crusty bread for a complete meal.
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Region: Spanish