Check our our Patreon! / loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com...
This recipe makes a sort of lentil cake with a layer of spinach-feta filling through the middle of it. The texture of it is very like close-crumbed cake, and has a fairly neutral flavor which lends itself to the inclusion of whatever flavoring or textural elements might appeal. The finished “spanakopita” can be paired with a number of delicious condiments and side dishes including yogurt sauces, tomato salads, coleslaws, etc.
In this recipe we use pressed cottage cheese, which contains less moisture than typical loose cottage cheese. When using loose cottage cheese, omit all the extra liquid in the recipe until the mixture has been pureed enough to be able to tell whether it needs to be thinned out in order to pour.
When the “spanakopita” is done, it should be removed immediately from its pan, using the parchment paper to pull it from the pan. Place it onto a wire rack to cool for 5 or 10 minutes until it is ready to cut. Store leftovers in the fridge for a day or two or in the freezer for longer. Re-warm in the microwave to take the chill off, then place into a toaster oven if possible, to encourage the outer crust to be crispy again.
Makes 8 or 9 portions.
Equipment:
9” square or 9”x13” pan (either will work), lined with parchment paper which comes up and out two sides
large mixing bowl
blender or immersion blender and small saucepan
Ingredients:
1 cup red lentils soaked overnight then well-rinsed and drained
2 ea eggs
1/2 lb cottage cheese 7 oz if using pressed cottage cheese
5 Tbsp olive oil divided: 2 + 3 Tbsp
2 Tbsp lemon juice if needed for consistency
1/2 tsp salt
1/2 Tbsp baking powder
12 oz frozen spinach thawed
1 ea medium onion
3 oz feta cheese could use as much as 6 oz for those who love feta
2 Tbsp dill if fresh; or 1/2 tsp dill seed, ground
1/4 tsp black pepper
1 tsp sesame seeds or mix of sesame and nigella
Procedure:
1. Preheat the oven to 365F
2. Rinse the lentils thoroughly and then also drain them thoroughly.
3. While the lentils drain, squeeze out the thawed frozen spinach by the handful, placing the dry handfuls into the large mixing bowl.
4. Small-dice the onion and add it to the spinach.
5. Crumble the feta cheese and add it to the spinach.
6. Add the dill (chopped or ground), 2 Tbsp of olive oil, and the black pepper to the spinach. Mix well.
7. In the blender, or improvised immersion blender vessel, combine the drained lentils with the eggs, cottage cheese, 3 Tbsp olive oil, and salt.
8. Blend the lentil mixture until it is completely smooth. If it is too thick to process or pour, add a couple tablespoons of lemon juice, and possible a few more of water if need be. It should be thick yet pourable, like a milkshake.
9. Once the oven has preheated, pour about two-thirds of the lentil batter into the prepared baking pan.
10. Distribute the spinach filling across the top of the batter.
11. Cover the spinach with the remaining batter.
12. Sprinkle with the sesame and optional nigella seeds.
13. Bake in the center of the 365F oven for about 45 minutes.
14. When ready, the lentil cake will be just barely brown in places on top and will pull away slightly from the edges of the pan.
15. Once removed from the oven, use the paper to lift the “spanakopita” out onto a wire rack for 5 to 10 minutes to cool before cutting into 8 or 9 pieces.
16. Serve immediately, with salad or steamed or sauteed vegetables.
Music: www.bensound.co...
17 авг 2024
