This Red Lentil Spinach Pie is a nutritious and delicious dish perfect for any meal. Combining the goodness of red lentils and spinach with the creamy richness of cottage cheese and feta, this pie is packed with flavor and nutrition. Let’s get cooking!
Preparation Time
- Preparation: 20 minutes (plus overnight soaking)
- Baking: 45 minutes
- Total: 1 hour 5 minutes (plus soaking time)
Ingredients (for 9 portions)
- 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
- 1 cup (200 g) cottage cheese (or sour cream, Greek yogurt, or thick plain yogurt)
- 2 eggs
- 5 tbsp olive oil (in total)
- 1/2 tbsp dried dill (or equivalent fresh dill)
- Ground black pepper, to taste
- 1/2 tsp salt
- 1/2 tbsp baking powder
- Seeds for garnish (optional, such as 1 tbsp sesame seeds and 1 tbsp nigella seeds)
Instructions
- Soak and Prepare the Lentils:
- Soak the red lentils overnight in the refrigerator.
- The next day, rinse the lentils thoroughly under running water.
- Strain the lentils well, letting them sit in the strainer while you prepare the spinach mixture.
- Prepare the Spinach Mixture:
- Take the defrosted spinach and press out all the excess water using a spatula through a strainer.
- Transfer the squeezed spinach into a mixing bowl.
- Add the chopped onion, feta cheese, 2 tbsp of olive oil, dill, and ground black pepper to the spinach.
- Stir the mixture thoroughly to combine all the ingredients.
- Prepare the Lentil Batter:
- Transfer the strained lentils to a blender.
- Add the cottage cheese, eggs, 3 tbsp of olive oil, salt, and black pepper.
- Blend until you achieve a smooth consistency.
- Add baking powder and blend briefly to incorporate it into the batter at the end of the blending process.
- Assemble the Pie:
- Preheat your oven to 365°F (185°C).
- Line an 8.5-inch x 8.5-inch (21.6 cm x 21.6 cm) square pan with parchment paper to prevent sticking.
- Pour 2/3 of the lentil batter into the prepared pan, shaking it slightly to distribute evenly.
- Spread the spinach mixture over the lentil layer, using a fork to create an even layer.
- Top with the remaining 1/3 of the lentil batter, ensuring it covers as much of the spinach layer as possible. Shake the pan gently to distribute evenly.
- Optionally, sprinkle the top with sesame seeds and nigella seeds for garnish.
- Bake the Pie:
- Bake the pie in the preheated oven for about 45 minutes, or until it turns golden brown.
- Once baked, immediately lift the pie out of the pan using the parchment paper as a handle.
- Allow it to cool slightly before cutting and serving.
Nutritional Information (per portion)
- Energy: 208 calories
- Protein: 10.94 g
- Fat: 11.64 g
- Carbohydrates: 16.58 g
- Fiber: 3.3 g
Serving Suggestions
Serve this Red Lentil Spinach Pie warm, either on its own or with a side of fresh salad. It’s perfect for lunch, dinner, or even as a savory breakfast.
Cooking Tips
- Make sure to squeeze out as much water as possible from the spinach to prevent the pie from becoming too watery.
- Feel free to add other herbs and spices to the spinach mixture to suit your taste.
Storage Tips
Store any leftovers 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 Red Lentil Spinach Pie is not only delicious but also packed with protein, fiber, and essential nutrients. It’s a great way to incorporate more plant-based ingredients into your diet while enjoying a tasty meal.
Conclusion
I hope you enjoy making and eating this Red Lentil Spinach Pie. It’s a simple yet flavorful dish that’s perfect for any occasion. Happy cooking and enjoy your meal!