Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 tablespoons butter, melted
Special Equipment Needed:
- Large bowl
- Baking sheet
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Add the olive oil and warm water and mix until a dough forms.
4. Knead the dough for 5 minutes until it is smooth and elastic.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
6. Transfer the dough to a baking sheet.
7. Spread the chopped spinach and feta cheese over the dough.
8. Brush the melted butter over the top of the dough.
9. Bake for 20-25 minutes, or until the dough is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 375°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 8g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Feta cheese can be substituted with goat cheese.
Variations:
- Other vegetables, such as mushrooms or bell peppers, can be added to the pan de monja.
- Herbs, such as oregano or basil, can be added to the dough for additional flavor.
Tips and Tricks:
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- The dough can be frozen for up to 3 months.
Storage Instructions:
The pan de monja can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pan de monja can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
The pan de monja can be served with a dollop of Greek yogurt and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs, such as oregano or basil
- Greek yogurt
Pairings:
- Salads
- Soups
- Roasted vegetables
Suggested Side Dishes:
- Roasted potatoes
- Grilled vegetables
- Arugula salad
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of warm water at a time until the desired consistency is reached.
- If the dough is too wet, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- The pan de monja should be kept refrigerated and consumed within 3 days.
- The pan de monja should be reheated to an internal temperature of 165°F before serving.
Food History:
Pan de monja is a traditional Spanish dish that dates back to the 16th century. It is believed to have originated in the region of Castile-La Mancha.
Flavor Profiles:
The pan de monja has a savory flavor with hints of olive oil, spinach, and feta cheese.
Serving Suggestions:
The pan de monja can be served as a snack, appetizer, or side dish.
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