Ingredients with Measurements:
- 1 pound fresh spinach, washed and chopped
- 1 cup crumbled Tzfatit cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 3 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped spinach, Tzfatit cheese, Parmesan cheese, scallions, parsley, dill, olive oil, eggs, milk, flour, baking powder, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Pour the mixture into a greased 9-inch pie dish.
4. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Fat: 19g
Carbohydrates: 14g
Protein: 14g
Sodium: 480mg
Sugar: 2g
Substitutions for ingredients:
- Tzfatit cheese can be substituted with feta cheese or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh spinach can be substituted with frozen spinach (thawed and drained).
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as basil or cilantro.
- Add cooked bacon or ham for a meaty version.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before adding it to the mixture.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
- Serve with a dollop of sour cream or Greek yogurt on top.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F 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:
Garnish with a few sprigs of fresh dill or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the pie is too wet, add more flour to the mixture.
- If the pie is too dry, add more milk to the mixture.
Food safety advice:
- Make sure to cook the pie until the center is set and the top is golden brown.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Tzfatit cheese is a type of Israeli cheese that originated in the city of Safed (Tzfat in Hebrew). It is a soft, white cheese with a tangy flavor.
Flavor profiles:
The Tzfatit Spinach Pie has a savory, cheesy flavor with a hint of herbs and a crispy crust.
Serving suggestions:
Serve the Tzfatit Spinach Pie as a main dish for lunch or dinner.
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Region: Israeli