Ingredients (for 9 portions):

• 2 eggs
• 1 cup (180 g) red lentils, soaked overnight and well strained
• 300 g frozen spinach, defrosted and squeezed of excess water
• 1 medium-sized onion (~60 g), chopped
• 60 g feta cheese, crumbled
• 1 cup (200 g) cottage cheese (or sour cream, Greek yogurt, or thick plain yogurt)
• Salt and pepper, to taste
• Olive oil, for greasing the pan

Directions:

1. Prepare the Lentils:
   • Drain the soaked red lentils well and set them aside. If you didn’t soak them overnight, you can soak them for at least 2-3 hours in warm water.
2. Preheat the Oven:
   • Preheat your oven to 180°C (350°F). Grease a baking dish or a pie dish with olive oil.
3. Prepare the Filling:
   • In a large mixing bowl, combine the well-drained red lentils, defrosted and squeezed spinach, chopped onion, crumbled feta cheese, and cottage cheese.
   • Crack in the eggs and season with salt and pepper to taste.
   • Mix everything together until well combined. The mixture should be thick but spreadable.
4. Assemble the Pie:
   • Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
   • Smooth the top to ensure it cooks evenly.
5. Bake the Pie:
   • Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pie is set in the center.
   • You can check for doneness by inserting a toothpick into the center; if it comes out clean, the pie is ready.
6. Serve:
   • Let the pie cool slightly before cutting it into portions.
   • Serve warm or at room temperature, and enjoy this flavorful and nutritious dish!

Serving Suggestions:

• This pie is delicious on its own, but you can serve it with a side of Greek yogurt or a fresh salad.
• It also pairs well with a squeeze of lemon juice or a drizzle of olive oil on top.

Cooking Tips:

• Make sure to squeeze out as much water as possible from the spinach to avoid a watery filling.
• You can add herbs like dill, parsley, or mint to the filling for extra flavor.

Nutritional Benefits:

• Red Lentils: High in protein, fiber, and essential nutrients like iron and folate.
• Spinach: Rich in vitamins A and C, as well as iron and antioxidants.
• Feta and Cottage Cheese: Provide calcium, protein, and a creamy texture to the pie.

Dietary Information:

• Vegetarian: Yes
• Gluten-Free: Yes (ensure that all ingredients are gluten-free)

Nutritional Facts (per serving, based on 9 servings):

• Calories: Approximately 150 kcal
• Protein: 10g
• Fat: 7g
• Carbohydrates: 12g
• Fiber: 3g
• Sodium: 300mg

Storage:

• Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• This recipe offers a healthy and delicious alternative to traditional spanakopita or börek.
• It’s packed with protein from the red lentils and eggs, making it a filling and nutritious meal.
• The combination of spinach, feta, and cottage cheese creates a rich and satisfying flavor that’s hard to resist.

Conclusion: This Red Lentil Spinach Pie is a unique and tasty twist on classic dishes like spanakopita and börek. With its nutritious ingredients and easy preparation, it’s sure to become a favorite in your household. Whether you’re serving it for breakfast, lunch, or dinner, this dish is sure to impress with its flavor and health benefits!

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Frequently Asked Questions (FAQs):

1. Can I use fresh spinach instead of frozen?
   • Yes, you can use fresh spinach. Just sauté it lightly to wilt and then squeeze out excess moisture before adding it to the filling.
2. What can I use instead of feta cheese?
   • You can substitute feta with ricotta cheese or a similar crumbly cheese.
3. Is it necessary to soak the red lentils overnight?
   • Soaking helps soften the lentils and reduces cooking time, but if you’re in a hurry, soaking for 2-3 hours is also sufficient.
4. Can I freeze this pie?
   • Yes, you can freeze the baked pie. Thaw in the refrigerator and reheat in the oven before serving.
5. Can I add other vegetables to the filling?
   • Absolutely! You can add sautéed mushrooms, bell peppers, or even grated zucchini.
6. What if I don’t have cottage cheese?
   • You can use sour cream, Greek yogurt, or thick plain yogurt as a substitute.
7. How do I prevent the pie from being too wet?
   • Make sure to drain the lentils well and squeeze out as much water as possible from the spinach before mixing.
8. Can I make this dish vegan?
   • To make it vegan, substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use vegan cheese alternatives.
9. What’s the best way to reheat leftovers?
   • Reheat in the oven at 180°C (350°F) until warmed through, or microwave individual portions.
10. Can I use canned lentils instead of dried?
    • Canned lentils are already cooked and may not hold up as well in this recipe. It’s best to use dried lentils that have been soaked and drained.