Ingredients with Measurements:
- 1 lb. salted cod
- 1 lb. fresh spinach
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Large pot
- Skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Soak the salted cod in cold water for at least 24 hours, changing the water every 6 hours to remove excess salt. Drain and rinse the cod.
2. Preheat the oven to 375°F.
3. In a large pot, bring salted water to a boil. Add the spinach and cook for 2-3 minutes, until wilted. Drain and squeeze out excess water.
4. In a skillet, sauté the onion and garlic in olive oil until softened.
5. Add the salted cod to the skillet and cook for 5-7 minutes, until cooked through.
6. In a mixing bowl, whisk together the milk, heavy cream, eggs, Parmesan cheese, black pepper, and nutmeg.
7. Add the spinach and salted cod mixture to the mixing bowl and stir to combine.
8. Roll out the pie crust and place it in the pie dish.
9. Pour the spinach and salted cod mixture into the pie crust.
10. Bake for 35-40 minutes, until the filling is set and the crust is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 16g
Protein: 20g
Sodium: 980mg
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add diced potatoes to the filling for a heartier pie.
- Substitute the salted cod with fresh cod or another white fish.
- Add chopped tomatoes or roasted red peppers to the filling for extra flavor.
Tips and tricks:
- Be sure to soak the salted cod for at least 24 hours to remove excess salt.
- Squeeze out as much water as possible from the spinach to prevent a watery filling.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pie 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 parsley or chives on top.
Garnishes:
Sprinkle chopped parsley or chives on top of the pie for added color and flavor.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted carrots and parsnips
- Garlic mashed potatoes
Troubleshooting advice:
- If the filling is too watery, add an extra egg or 1/4 cup of breadcrumbs to thicken it.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Be sure to soak the salted cod for at least 24 hours to remove excess salt and prevent foodborne illness.
- Store leftover pie in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food history:
Salted cod is a traditional ingredient in many Mediterranean and Caribbean cuisines, where it was used as a way to preserve fish before refrigeration.
Flavor profiles:
The salted cod adds a savory, salty flavor to the pie, while the spinach adds a fresh, earthy flavor. The nutmeg and black pepper add warmth and depth to the filling.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner, accompanied by a side salad or roasted vegetables.
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Region: Portuguese