Pita di Spinaku

Pita di Spinaku Recipe - Traditional Albanian Dish

Region / culture: Albania | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Pita di Spinaku is a traditional Albanian dish that features a delicious spinach and feta cheese filling encased in a flaky, buttery crust. This savory pie is perfect for a hearty meal or as a tasty snack.

History

Pita di Spinaku has been a popular dish in Albanian cuisine for generations. It is often served at special occasions such as weddings, holidays, and family gatherings. The combination of spinach and feta cheese provides a rich and flavorful filling that is sure to please any palate.

Ingredients

2 x 10 oz (283 g) packages of frozen spinach
4 eggs
1 lb (454 g) of cottage cheese, farmer cheese, or Greek feta cheese, crumbled
dash of salt
4.5 – 5 cups of unbleached flour
2 tsp of salt
2 – 2.5 cups of water
2 sticks of melted butter

How to prepare

Filling

Prepare spinach according to the package instructions.
Strain the spinach and let it cool.
Combine cheese, eggs, 1 tbsp of melted butter, and a dash of salt. Mix well.
Set the mixture aside.

Crust

In a large bowl, sift 4.5 cups of flour.
Add 2 tsp of salt and mix with a fork.
Slowly add the water and work the dough with your fingertips until it forms a soft, smooth, and elastic ball.
Knead the dough for 10 minutes, adding more sifted flour or water if necessary. Avoid making the dough tough.
Cover the dough and let it stand for 15 minutes.
Split the dough in half to form 2 pieces.
Roll one piece of dough until it becomes thin and reaches the size of the shallow rectangular pan you will use for the pie (approximately 14" long x 12" wide x 1" deep).
Spread some of the melted butter over the dough.
Using a knife, draw a small circle in the center and cut from the outside of the circle to form a "sun" pattern with 8 cut sections.
Turn one piece over onto the circle and butter the top of that section.
Repeat the same procedure with each section, layering them on top of each other. However, leave the 8th section unbuttered.
Refrigerate the dough.
Repeat the same procedure with the second piece of dough and refrigerate it as well.
Remove the first chilled piece of dough.
Sprinkle some flour and roll it out until the dough is one inch bigger than the pan.
Place the rolled-out dough in the buttered pan.
Add the spinach filling and spread it evenly.
Roll out the second chilled piece of dough so that it overlaps at least one inch on all sides of the pan.
Place the rolled-out dough over the spinach filling and tuck the edges into the sides of the pan to form a thick crust.
Brush the top with the remaining melted butter.
Bake at 450°F (232°C) for 15 minutes, then lower the heat to 400°F (204°C) and bake for an additional 15 minutes, or until the crust turns golden and crispy.
Remove the pie from the oven and cut it into squares.

Variations

Add chopped onions or garlic to the spinach filling for extra flavor.
Substitute the feta cheese with ricotta or cottage cheese for a milder taste.
Add herbs such as dill or parsley to the filling for a fresh twist.

Cooking Tips & Tricks

Be sure to thoroughly strain the spinach after cooking to remove excess moisture.

- Knead the dough gently to avoid making it tough.

- Refrigerating the dough before assembling the pie helps it hold its shape better.

- Brushing the top of the pie with melted butter before baking gives it a golden, crispy crust.

Serving Suggestions

Pita di Spinaku can be served hot or cold and pairs well with a side salad or a dollop of Greek yogurt.

Cooking Techniques

Rolling out the dough thinly ensures a flaky crust.

- Layering the dough in a "sun" pattern creates a visually appealing presentation.

- Baking the pie at a high temperature initially helps the crust become crispy.

Ingredient Substitutions

Use fresh spinach instead of frozen, but be sure to cook and strain it well.

- Substitute whole wheat flour for a healthier crust.

- Use olive oil instead of butter for a dairy-free option.

Make Ahead Tips

Pita di Spinaku can be assembled ahead of time and refrigerated until ready to bake. This makes it a convenient dish for entertaining.

Presentation Ideas

Cut the pie into squares or triangles for easy serving. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Pita di Spinaku with a glass of white wine or a refreshing cucumber mint cooler for a delightful meal.

Storage and Reheating Instructions

Store any leftover Pita di Spinaku in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Pita di Spinaku contains approximately 350 calories.

Carbohydrates

Each serving of Pita di Spinaku contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pita di Spinaku contains approximately 15 grams of fat.

Proteins

Each serving of Pita di Spinaku contains approximately 12 grams of protein.

Vitamins and minerals

Pita di Spinaku is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Pita di Spinaku contains dairy (feta cheese) and gluten (flour).

Summary

Pita di Spinaku is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Pita di Spinaku is a delicious and nutritious dish that is perfect for any occasion. With a flavorful spinach and feta cheese filling encased in a flaky crust, this Albanian pie is sure to become a family favorite.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Pita di Spinaku. It was a warm summer day, and I had just finished helping my mother harvest fresh spinach from our garden. As we washed the vibrant green leaves, my mother mentioned a family friend who had recently shared a new recipe with her. "It's a traditional Greek dish," she said. "Pita di Spinaku."

I was intrigued. I had always loved spinach – its earthy flavor and tender texture – and the idea of incorporating it into a savory pie sounded delicious. My mother handed me the recipe card, written in elegant script with faded ink. I read through the ingredients and instructions, feeling a thrill of excitement at the prospect of trying something new.

The next day, I set to work in the kitchen, armed with the recipe and a determination to master this dish. I began by sautéing onions and garlic in a generous amount of olive oil, the fragrant aroma filling the air. I added the chopped spinach, letting it wilt down and release its juices, before seasoning it with a dash of nutmeg and a pinch of salt.

In a separate bowl, I mixed together creamy feta cheese, tangy yogurt, and beaten eggs, creating a rich and velvety filling. I then combined the cooked spinach with the cheese mixture, stirring gently to ensure that every leaf was coated in the luscious mixture.

I rolled out a sheet of flaky phyllo dough, brushing each layer with melted butter as I assembled the pie. I spooned the spinach and cheese filling into the center, folding the edges over to create a golden-brown crust. Into the oven it went, the heat turning the pie into a golden masterpiece.

As the Pita di Spinaku baked, the tantalizing scent of buttery pastry and savory spinach filled the kitchen. I watched through the oven door, my heart pounding with anticipation. When the timer finally beeped, I pulled the pie out, the crust crackling with every touch.

I let it cool for a few minutes before cutting into it, the knife slicing through the layers of flaky dough and creamy filling. The first bite was pure bliss – the earthy spinach melding with the tangy feta, the buttery crust adding a delightful crunch. I closed my eyes, savoring each mouthful, feeling a sense of accomplishment and joy.

From that day on, Pita di Spinaku became a staple in our home. I would make it for family gatherings, potlucks, and special occasions, each time receiving rave reviews and requests for the recipe. I took pride in sharing this dish with others, passing on the tradition of Greek cuisine and the love that went into creating it.

Over the years, I have made countless Pita di Spinaku pies, each one a labor of love and a testament to the joy of cooking. The recipe has become a part of my culinary repertoire, a cherished memory of that warm summer day when I first discovered its magic.

As I sit here now, reminiscing about that momentous occasion, I can't help but smile. The journey to mastering the art of Pita di Spinaku has been one filled with laughter, learning, and delicious food. And I am grateful for every step of the way.