Ingredients with Measurements:
- 1 lb. phyllo dough
- 1 lb. fresh spinach, washed and chopped
- 1 cup Myzithra cheese, crumbled
- 1/2 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/2 cup unsalted butter, melted
- 1/2 cup olive oil
- 1/2 cup green onions, chopped
- 2 garlic cloves, minced
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large skillet, heat the olive oil over medium heat. Add the green onions and garlic and sauté for 2-3 minutes until fragrant.
c. Add the spinach to the skillet and cook for 5-7 minutes until wilted. Remove from heat and let cool.
d. In a mixing bowl, combine the Myzithra cheese, feta cheese, ricotta cheese, and beaten eggs. Mix well.
e. Add the cooled spinach mixture to the cheese mixture and stir until well combined. Season with salt and pepper to taste.
f. Brush the bottom of the baking dish with melted butter.
g. Layer 5-6 sheets of phyllo dough on the bottom of the dish, brushing each layer with melted butter.
h. Add the spinach and cheese mixture on top of the phyllo dough.
i. Layer another 5-6 sheets of phyllo dough on top of the spinach and cheese mixture, brushing each layer with melted butter.
j. Brush the top layer of phyllo dough with melted butter.
k. Bake the pie for 35-40 minutes until golden brown.
l. Let the pie cool for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 35-40 minutes
5. Temperature:
- 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 430
- Fat: 31g
- Carbohydrates: 26g
- Protein: 12g
Substitutions for ingredients:
- Myzithra cheese can be substituted with Parmesan cheese.
- Feta cheese can be substituted with goat cheese.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and cheese mixture for added flavor.
- Substitute the spinach with kale or Swiss chard.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftovers 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 until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped green onions or parsley on top.
Garnishes:
- Chopped green onions or parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another sheet of phyllo dough and brush with melted butter.
Food safety advice:
- Make sure to wash the spinach thoroughly before cooking to remove any dirt or debris.
Food history:
- Myzithra cheese is a traditional Greek cheese made from sheep or goat milk.
Flavor profiles:
- The Myzithra cheese and spinach pie has a savory and slightly salty flavor from the cheese, with a hint of sweetness from the spinach.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Region: Greek