Ingredients with Measurements:
- 500g strong bread flour
- 1 tsp salt
- 1 tsp sugar
- 1 sachet (7g) dried yeast
- 300ml warm water
- 2 tbsp olive oil
- 200g fresh spinach, washed and chopped
- 250g ricotta cheese
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Baking tray
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and dried yeast. Mix well.
2. Add the warm water and olive oil to the bowl and mix until a dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Place the dough back in the mixing bowl, cover with a clean towel, and let it rise for 1 hour in a warm place.
5. Preheat the oven to 200°C.
6. In a separate bowl, mix the chopped spinach, ricotta cheese, minced garlic, salt, and pepper.
7. Roll out the dough on a floured surface to a thickness of 1cm.
8. Place the dough on a baking tray lined with parchment paper.
9. Spread the spinach and ricotta mixture over the dough, leaving a 2cm border around the edges.
10. Fold the edges of the dough over the filling to create a crust.
11. Brush the edges of the crust with the beaten egg.
12. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
13. Let the ftira cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 200°C.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 14g
Carbohydrates: 58g
Protein: 16g
Fiber: 4g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with feta cheese or cottage cheese.
Variations:
- Add sliced cherry tomatoes on top of the spinach and ricotta mixture before baking.
- Add sliced black olives on top of the spinach and ricotta mixture before baking.
- Add sliced mushrooms on top of the spinach and ricotta mixture before baking.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a good rise.
- Let the dough rise in a warm place to ensure it rises properly.
- Use a sharp knife to slice the ftira.
Storage instructions:
Store the leftover ftira in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ftira in the oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
Serve the ftira on a wooden board or platter.
Garnishes:
Garnish with fresh parsley or basil leaves.
Pairings:
Pair with a fresh green salad.
Suggested side dishes:
Serve with roasted vegetables or a side of garlic bread.
Troubleshooting advice:
- If the dough doesn't rise properly, it may be due to the water being too hot or too cold. Make sure the water is warm but not too hot.
- If the crust is too hard, it may be due to overbaking. Check the ftira after 25 minutes of baking to ensure it doesn't overbake.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the ftira. Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Ftira is a traditional Maltese bread that is often filled with various ingredients such as tuna, capers, and olives. This recipe puts a spin on the traditional ftira by filling it with spinach and ricotta cheese.
Flavor profiles:
This ftira has a savory and slightly tangy flavor from the ricotta cheese and garlic. The spinach adds a fresh and earthy flavor to the dish.
Serving suggestions:
Serve the ftira as a main dish for lunch or dinner. It can also be served as an appetizer or snack.
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Region: Maltese