Ingredients with Measurements:
- 2 sheets of phyllo dough
- 1/2 cup of cooked spinach
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh dill
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- Salt and pepper to taste
- 1/4 cup of olive oil
Special equipment needed:
- A baking sheet
- A pastry brush
Step-by-step instructions:
a. Preheat the oven to 375°F (190°C).
b. In a mixing bowl, combine the cooked spinach, feta cheese, green onions, parsley, cilantro, dill, cumin, coriander, salt, and pepper. Mix well.
c. Lay one sheet of phyllo dough on a clean surface and brush it with olive oil.
d. Place the second sheet of phyllo dough on top of the first sheet and brush it with olive oil as well.
e. Cut the phyllo dough into 4 equal squares.
f. Place a spoonful of the spinach and feta cheese mixture in the center of each square.
g. Fold the corners of the phyllo dough over the filling to form a square packet.
h. Brush the top of each packet with olive oil.
i. Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown.
j. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 270mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- You can use frozen spinach instead of fresh spinach.
- You can use goat cheese instead of feta cheese.
- You can use scallions instead of green onions.
Variations:
- You can add chopped tomatoes to the spinach and feta cheese mixture.
- You can add chopped olives to the spinach and feta cheese mixture.
- You can use different herbs such as mint or basil.
Tips and tricks:
- Make sure to brush the phyllo dough with enough olive oil to prevent it from drying out.
- You can make the spinach and feta cheese mixture ahead of time and store it in the refrigerator until ready to use.
- If the phyllo dough tears, don't worry, just patch it up with some extra dough.
Storage instructions:
Mutabbaq Samak with Spinach and Feta Cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat Mutabbaq Samak with Spinach and Feta Cheese, place it in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
Serve Mutabbaq Samak with Spinach and Feta Cheese on a platter with a side of tzatziki sauce or hummus.
Garnishes:
Garnish Mutabbaq Samak with Spinach and Feta Cheese with a sprinkle of chopped fresh herbs such as parsley or cilantro.
Pairings:
Mutabbaq Samak with Spinach and Feta Cheese pairs well with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted vegetables
- Simple salad
- Tzatziki sauce
- Hummus
Troubleshooting advice:
- If the phyllo dough is too dry, brush it with more olive oil.
- If the phyllo dough tears, patch it up with some extra dough.
Food safety advice:
Make sure to cook Mutabbaq Samak with Spinach and Feta Cheese to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Mutabbaq Samak is a traditional Middle Eastern dish that is typically made with fish, onions, and spices. This recipe puts a twist on the classic dish by adding spinach and feta cheese.
Flavor profiles:
Mutabbaq Samak with Spinach and Feta Cheese has a savory and slightly tangy flavor from the feta cheese and fresh herbs.
Serving suggestions:
Serve Mutabbaq Samak with Spinach and Feta Cheese as an appetizer or a light lunch.
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Region: Middle Eastern