Ingredients with Measurements:
- 1 package of frozen spinach (10 oz)
- 1 cup of qishta (thick cream)
- 1 cup of feta cheese, crumbled
- 1/2 cup of grated parmesan cheese
- 1/2 cup of chopped scallions
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh mint
- 3 eggs, beaten
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground allspice
- 1/4 cup of olive oil
- 1 package of phyllo dough (16 oz)
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Thaw the frozen spinach and squeeze out any excess water.
3. In a large mixing bowl, combine the spinach, qishta, feta cheese, parmesan cheese, scallions, parsley, dill, mint, eggs, salt, black pepper, nutmeg, cinnamon, and allspice. Mix well.
4. Brush the pie dish with olive oil.
5. Lay a sheet of phyllo dough on the bottom of the pie dish, making sure it covers the entire surface. Brush the phyllo with olive oil.
6. Repeat step 5 with 5 more sheets of phyllo, brushing each layer with olive oil.
7. Pour the spinach and qishta mixture into the pie dish.
8. Layer the remaining phyllo sheets on top of the spinach mixture, brushing each layer with olive oil.
9. Tuck in any excess phyllo around the edges of the pie dish.
10. Brush the top layer of phyllo with olive oil.
11. Use a sharp knife to cut a few slits in the top layer of phyllo to allow steam to escape.
12. Bake the pie for 45-50 minutes, or until the top is golden brown and the filling is set.
13. Let the pie cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 19g
Protein: 12g
Sodium: 670mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Ricotta cheese can be substituted for qishta.
- Goat cheese can be substituted for feta cheese.
- Chives can be substituted for scallions.
- Cilantro can be substituted for parsley.
- Thyme can be substituted for dill.
- Basil can be substituted for mint.
Variations:
- Add cooked ground beef or lamb to the spinach and qishta mixture for a meaty version.
- Add chopped roasted red peppers or sun-dried tomatoes for a pop of color and flavor.
- Use different herbs and spices to customize the flavor to your liking.
Tips and tricks:
- Make sure to squeeze out as much water as possible from the thawed spinach to prevent a watery filling.
- Brushing each layer of phyllo with olive oil helps to keep the layers separate and crispy.
- Letting the pie cool for a few minutes before slicing makes it easier to cut and serve.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Sprinkle some extra crumbled feta cheese on top of the pie before serving.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted carrots and parsnips
- Grilled asparagus
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo and brush with olive oil.
- If the filling is too watery, try squeezing out more water from the spinach or adding more cheese to thicken it up.
Food safety advice:
Make sure to cook the pie to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Qishta and spinach pie is a traditional Middle Eastern dish that is often served during Ramadan and other special occasions.
Flavor profiles:
Savory, creamy, tangy, and herbaceous.
Serving suggestions:
Serve the pie warm or at room temperature as a main dish or appetizer.
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Region: Lebanese