Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 2 cups grated carrots
- 1/2 cup crumbled feta cheese
- 3 eggs
- 1/2 cup milk
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add ice water and mix until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F.
4. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until softened.
5. Add chopped spinach and grated carrots to the skillet and cook until the spinach is wilted and the carrots are tender. Remove from heat and let cool.
6. In a separate mixing bowl, whisk together eggs and milk. Add crumbled feta cheese and the cooled spinach and carrot mixture. Mix well.
7. Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
8. Pour the egg and vegetable mixture into the pie crust.
9. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
10. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Carbohydrates: 25g
Protein: 10g
Fiber: 3g
Sugar: 3g
Sodium: 410mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Cheddar cheese can be substituted for feta cheese.
- Frozen spinach can be used instead of fresh spinach.
Variations:
- Add cooked chicken or ground beef for a meatier version.
- Use different vegetables such as zucchini or bell peppers.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure the butter is chilled before mixing with the flour to ensure a flaky crust.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy crust.
- 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:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs or a sprinkle of paprika.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the crust is too dry, add a little more ice water.
- If the filling is too runny, cook the vegetables longer to remove excess moisture.
Food safety advice:
- Make sure to cook the vegetables thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Morkovcha and spinach pie is a traditional dish from Eastern Europe, particularly in Bulgaria and Romania.
Flavor profiles:
Savory, slightly sweet, and tangy from the feta cheese.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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