Prgica with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 lb. phyllo dough
- 1 lb. spinach, washed and chopped
- 1 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1/2 cup butter, melted
- 3 eggs, beaten
- 1/2 cup milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper

Special equipment needed:
- 9x13 inch baking dish
- Pastry brush

Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a large bowl, mix together the spinach, ricotta cheese, feta cheese, Parmesan cheese, eggs, milk, salt, and black pepper.
c. Brush the bottom of the baking dish with melted butter.
d. Lay a sheet of phyllo dough in the dish and brush it with melted butter.
e. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
f. Spread half of the spinach and cheese mixture over the phyllo dough.
g. Repeat with 6 more sheets of phyllo dough, brushing each layer with melted butter.
h. Spread the remaining spinach and cheese mixture over the phyllo dough.
i. Repeat with 6 more sheets of phyllo dough, brushing each layer with melted butter.
j. Brush the top layer of phyllo dough with melted butter.
k. Cut the prgica into squares or diamonds.
l. Bake for 45-50 minutes, or until golden brown.
m. Let cool for 10 minutes before serving.


- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
5. Temperature:
- 350°F
Serving size:
- 8-10 servings

Nutritional information:
- Calories: 372
- Fat: 25g
- Carbohydrates: 23g
- Protein: 14g

Substitutions for ingredients:
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Butter can be substituted with olive oil or vegetable oil.

Variations:
- Add chopped onions, garlic, or herbs to the spinach and cheese mixture.
- Add cooked ground beef or lamb to the spinach and cheese mixture.
- Use different types of cheese, such as mozzarella, provolone, or Gouda.

Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough.
- Let the prgica cool for a few minutes before cutting it to prevent it from falling apart.

Storage instructions:
- Store leftover prgica in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat leftover prgica in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the prgica on a platter with fresh herbs and lemon wedges.

Garnishes:
- Fresh parsley, dill, or mint.

Pairings:
- Serve the prgica with a side salad or roasted vegetables.

Suggested side dishes:
- Greek salad
- Roasted asparagus
- Grilled eggplant

Troubleshooting advice:
- If the phyllo dough becomes too dry, cover it with a damp towel while working with it.
- If the prgica becomes too brown on top, cover it with foil and continue baking.

Food safety advice:
- Make sure to wash the spinach thoroughly before using it.
- Store leftover prgica in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.

Food history:
- Prgica is a traditional Balkan dish that is similar to Greek spanakopita and Turkish börek.

Flavor profiles:
- The prgica has a savory and cheesy flavor with a crispy phyllo dough crust.

Serving suggestions:
- Serve the prgica as an appetizer or a main dish.

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Taste: Savory, Creamy, Tangy, Earthy, Nutty