Ingredients with Measurements:
- 1 pound of sujuk sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 pound of fresh spinach, chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh dill
- 1/2 cup of crumbled feta cheese
- 1/2 cup of shredded mozzarella cheese
- 2 eggs, beaten
- 1/2 cup of milk
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced sujuk sausage and cook until browned, stirring occasionally.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the chopped spinach to the skillet and cook until wilted.
5. Add the salt, black pepper, red pepper flakes, ground cumin, ground coriander, ground cinnamon, and ground nutmeg to the skillet and stir to combine.
6. Add the chopped fresh parsley, chopped fresh cilantro, chopped fresh dill, crumbled feta cheese, and shredded mozzarella cheese to the skillet and stir to combine.
7. In a small bowl, beat the eggs and milk together.
8. Roll out the pie crust on a floured surface and place it in the pie dish.
9. Pour the egg and milk mixture over the spinach and sujuk mixture in the skillet and stir to combine.
10. Pour the mixture into the pie crust.
11. Brush the edges of the pie crust with water and place the top crust over the filling. Trim the edges and crimp to seal.
12. Brush the top of the pie with the egg wash.
13. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 405
Fat: 27g
Saturated Fat: 11g
Cholesterol: 132mg
Sodium: 1062mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 3g
Protein: 21g
Substitutions for ingredients:
- Sujuk sausage can be substituted with any spicy sausage.
- Feta cheese can be substituted with goat cheese.
- Mozzarella cheese can be substituted with any shredded cheese.
Variations:
- Add chopped sun-dried tomatoes to the filling.
- Use phyllo dough instead of pie crust.
- Add chopped walnuts to the filling.
Tips and tricks:
- Make sure to drain any excess liquid from the spinach before adding it to the skillet.
- Use a sharp knife to slice the sujuk sausage.
- Let the pie cool for a few minutes before slicing.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie in the oven and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad.
- Garnish the pie with fresh herbs.
Garnishes:
- Fresh herbs, such as parsley, cilantro, or dill.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
- Make sure to cook the sujuk sausage thoroughly before adding it to the filling.
Food history:
- Sujuk sausage is a type of spicy sausage that is popular in the Middle East and Mediterranean.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Turkish