Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 4 ounces feta cheese, crumbled
- 3 eggs
- 1/2 cup milk
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch pie dish
- rolling pin
- parchment paper
- pie weights or dried beans
Step-by-step instructions:
1. In a large bowl, mix flour, salt, and black pepper. Add butter and mix until the mixture resembles coarse crumbs.
2. Add ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the dough on a lightly floured surface to fit the pie dish. Transfer the dough to the pie dish and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the crust for 15 minutes. Remove the parchment paper and weights and bake for another 10 minutes or until lightly golden. Set aside.
6. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
7. Add spinach and cook until wilted. Remove from heat and let cool.
8. In a medium bowl, whisk eggs, milk, and nutmeg. Add feta cheese and spinach mixture and mix well.
9. Pour the mixture into the pie crust and bake for 30-35 minutes or until the filling is set and golden brown.
10. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 309
Fat: 21g
Saturated Fat: 12g
Cholesterol: 139mg
Sodium: 444mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter.
- Ricotta cheese can be used instead of feta cheese.
- Almond milk can be used instead of regular milk.
Variations:
- Add cooked bacon or ham for a meaty version.
- Use different types of cheese such as cheddar or goat cheese.
- Add sliced mushrooms or cherry tomatoes for extra flavor.
Tips and tricks:
- Make sure the dough is well chilled before rolling it out.
- Blind bake the crust to prevent it from getting soggy.
- Squeeze out any excess moisture from the spinach before adding it to the filling.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a side salad for a complete meal.
- Garnish the pie with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil.
- Crumbled feta cheese.
Pairings:
- A crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Roasted vegetables such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the crust is too dry, add a little more water.
- If the filling is too wet, add more cheese or spinach.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Triskel Gwenned is a traditional Breton dish that originated in the town of Quimper in Brittany, France.
Flavor profiles:
- This dish is savory, creamy, and slightly tangy from the feta cheese.
Serving suggestions:
- Serve the pie warm or at room temperature for best results.
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