Savory > Greek > Oxygala

Oxygala with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 cup oxygala (Greek yogurt cheese)
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh herbs (such as parsley, basil, or dill)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder

Special equipment needed:
- Mixing bowl
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a mixing bowl, combine the oxygala, spinach, ricotta cheese, parmesan cheese, herbs, salt, pepper, garlic powder, and onion powder. Mix well.

3. Pour the mixture into a baking dish and smooth out the top.

4. Bake for 25-30 minutes, or until the top is golden brown and the mixture is set.

5. Remove from the oven and let cool for a few minutes before serving.


- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 350°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 190
- Fat: 12g
- Carbohydrates: 7g
- Protein: 14g

Substitutions for ingredients:
- Oxygala can be substituted with cream cheese or Greek yogurt.
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese or feta cheese.
- Parmesan cheese can be substituted with pecorino Romano or Asiago cheese.
- Herbs can be substituted with dried herbs or a different combination of fresh herbs.

Variations:
- Add cooked bacon or ham for a meatier version.
- Add sun-dried tomatoes or roasted red peppers for a burst of flavor.
- Use different types of cheese, such as mozzarella or goat cheese.

Tips and tricks:
- Squeeze out any excess water from the spinach before adding it to the mixture.
- Use a hand mixer to make the mixture smoother.
- Let the oxygala mixture sit for a few minutes before baking to allow the flavors to meld together.

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, or until heated through.

Presentation ideas:
- Serve on a bed of fresh greens, such as arugula or mixed greens.
- Garnish with fresh herbs or a sprinkle of paprika.

Garnishes:
- Fresh herbs, such as parsley or dill
- Paprika
- Chopped nuts, such as almonds or walnuts

Pairings:
- Serve with crusty bread or crackers.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- A simple green salad with a vinaigrette dressing.

Troubleshooting advice:
- If the top is browning too quickly, cover the dish with foil and continue baking.
- If the mixture is too dry, add a splash of milk or cream to the mixture before baking.

Food safety advice:
- Make sure to cook the oxygala mixture to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Oxygala is a traditional Greek cheese made from strained yogurt. It has been used in Greek cuisine for centuries.

Flavor profiles:
- Creamy, tangy, and savory.

Serving suggestions:
- Serve as an appetizer or a light lunch.

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Region: Greek

Taste: Creamy, Savory, Tangy, Rich, Earthy