Pita de Spinaka

Pita de Spinaka Recipe - Greek Spinach and Egg Pita

Region / culture: Greece | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Pita de Spinaka is a delicious and nutritious spinach pie that is perfect for a light lunch or dinner. This recipe combines fresh spinach with eggs, matzoh meal, and a touch of walnut for added flavor. It is a great way to incorporate more greens into your diet while enjoying a tasty meal.

History

Pita de Spinaka has its origins in Mediterranean cuisine, where spinach pies are a popular dish. The combination of spinach and matzoh creates a hearty and satisfying meal that has been enjoyed for generations.

Ingredients

1.5 lb (680 g) fresh spinach
3 eggs, beaten
0.5 tsp salt
0.13 tsp pepper
0.25 cup matzoh meal
4 sheets matzoh
cold water
2 tbsp oil
1 tbsp walnut

How to prepare

Coarsely chop the stems and leaves.
In a bowl, mix together the chopped stems and leaves, eggs, salt, pepper, and matzoh meal.
Set aside and moisten the sheets of matzoh with cold water, ensuring they soften but do not break up.
Take a heatproof glass or metal baking dish, approximately 9x6x2", and rub it with all but 1 tsp of the oil.
Place 2-0.5 sheets of the moistened matzoh on the bottom of the dish, making sure they are large enough to turn up around the edges.
Spread the spinach mixture over the matzoh and cover it with the remaining 1-0.5 sheets of matzoh to create a pie cover.
Brush the reserved 1 tsp of oil over the top and sprinkle with walnuts.
Bake the dish in a preheated oven at 350°F (177°C) for 30 minutes.
Serve the pie warm, cut into generous squares or triangles.

Variations

Mix 0.5 lb (227 g) of ground beef with the spinach, eggs, salt, pepper, and matzoh meal, and follow the instructions above.
Alternatively, chop 0.25 lb (113 g) of farmer cheese and 0.25 lb of feta cheese, and mix them with the spinach, eggs, salt, pepper, and matzoh meal. Then, proceed as you would for the spinach pie.
Savory pie Recipes
You can add feta cheese or pine nuts to the spinach mixture for extra flavor. You can also use phyllo dough instead of matzoh for a different texture.

Cooking Tips & Tricks

Make sure to thoroughly wash and dry the spinach before chopping it.

- Be careful not to overmix the spinach mixture, as it can become too dense.

- Use a heatproof glass or metal baking dish for best results.

- Allow the pie to cool slightly before serving to ensure it holds its shape.

Serving Suggestions

Pita de Spinaka can be served with a side salad or a dollop of Greek yogurt for added creaminess.

Cooking Techniques

Baking is the best technique for making Pita de Spinaka, as it allows the flavors to meld together while creating a crispy crust.

Ingredient Substitutions

You can use breadcrumbs instead of matzoh meal, and olive oil instead of walnut oil for a different flavor profile.

Make Ahead Tips

You can prepare the spinach mixture ahead of time and assemble the pie just before baking for a quick and easy meal.

Presentation Ideas

Cut the pie into squares or triangles for a beautiful presentation. You can also garnish with fresh herbs or a drizzle of balsamic glaze.

Pairing Recommendations

Pita de Spinaka pairs well with a glass of white wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Pita de Spinaka contains approximately 200 calories.

Carbohydrates

Each serving of Pita de Spinaka contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pita de Spinaka contains approximately 10 grams of fats.

Proteins

Each serving of Pita de Spinaka contains approximately 8 grams of proteins.

Vitamins and minerals

Pita de Spinaka is rich in vitamins A, C, and K, as well as minerals like iron and calcium.

Alergens

This recipe contains eggs and walnuts, which may be allergens for some individuals.

Summary

Pita de Spinaka is a nutritious dish that is high in vitamins, minerals, and proteins. It is a great option for a healthy and satisfying meal.

Summary

Pita de Spinaka is a delicious and nutritious spinach pie that is perfect for a light meal. With a crispy crust and a flavorful spinach filling, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day and I was visiting my friend Maria in her cozy little kitchen. Maria was a fabulous cook, and she had a collection of recipes from all over the world. As soon as I walked in, I was hit with the delicious aroma of garlic and herbs wafting through the air.

Maria was bustling around the kitchen, chopping vegetables, rolling dough, and stirring pots on the stove. She had a big smile on her face as she worked, clearly enjoying every moment of the cooking process. I watched in awe as she effortlessly whipped up one dish after another, each one more mouthwatering than the last.

As I sat at the kitchen table, sipping on a glass of homemade lemonade, Maria suddenly turned to me and said, "Have you ever tried Pita de Spinaka? It's a Greek dish made with spinach, feta cheese, and phyllo dough. I think you would love it!"

I had never heard of Pita de Spinaka before, but the sound of it alone was enough to make my mouth water. Maria handed me a copy of the recipe, written in her elegant handwriting, and I eagerly scanned through the list of ingredients and instructions.

"Would you like to help me make it?" Maria asked, her eyes twinkling with excitement.

I couldn't say yes fast enough. I jumped up from my seat and joined Maria at the kitchen counter, ready to learn the secrets of this delicious Greek dish.

Maria guided me through the recipe, explaining each step in detail and offering tips and tricks along the way. We sautéed the spinach with garlic and onions until it was wilted and fragrant, then mixed in crumbled feta cheese and a pinch of nutmeg for extra flavor.

Next, we layered sheets of phyllo dough in a baking dish, brushing each one with melted butter to create a flaky, golden crust. We spooned the spinach and cheese mixture on top of the dough, then covered it with more layers of phyllo, creating a beautiful, crispy top crust.

As we slid the dish into the oven to bake, the kitchen filled with the irresistible scent of bubbling cheese and buttery pastry. I couldn't wait to taste the finished dish.

When the timer finally dinged, Maria pulled the Pita de Spinaka out of the oven, its golden crust glistening in the warm light. We let it cool for a few minutes before cutting into squares and serving it on plates, garnished with fresh herbs and a squeeze of lemon juice.

I took my first bite of the Pita de Spinaka and was immediately transported to a Greek seaside taverna, the flavors of spinach, feta, and butter melting on my tongue. It was absolutely delicious, and I couldn't believe that I had helped create such a masterpiece in Maria's kitchen.

From that day on, Pita de Spinaka became a staple in my own cooking repertoire. I made it for family gatherings, potlucks, and dinner parties, always receiving rave reviews from everyone who tasted it. The recipe had become a treasured part of my culinary repertoire, a reminder of that special day in Maria's kitchen when I discovered the magic of Greek cooking.

I will always be grateful to Maria for introducing me to Pita de Spinaka and for sharing her love of cooking with me. It is a recipe that I will cherish and pass down to future generations, a delicious reminder of the power of good food and good friends.