This Spinach and Lentil Pie is a healthy and protein-packed dish that combines the earthy goodness of red lentils, vibrant spinach, and creamy feta cheese. Perfect as a main course or a hearty snack, this oven-baked pie is flavorful, nutritious, and easy to prepare. Garnished with sesame and nigella seeds, it offers a delightful crunch and visual appeal.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
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)
Directions:
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:
4. Press out all the excess water from the defrosted spinach using a spatula through a strainer.
5. Transfer the squeezed spinach into a mixing bowl.
6. Add the chopped onion, feta cheese, 2 tbsp of olive oil, dill, and ground black pepper.
7. Stir thoroughly to combine all the ingredients.
Prepare the Lentil Batter:
8. Transfer the strained lentils to a blender.
9. Add the cottage cheese, eggs, 3 tbsp of olive oil, salt, and black pepper.
10. Blend until you achieve a smooth consistency.
11. Add baking powder and blend briefly to incorporate it into the batter.
Assemble the Pie:
12. Preheat your oven to 365°F (185°C).
13. Line an 8.5-inch x 8.5-inch (21.6 cm x 21.6 cm) square pan with parchment paper.
14. Pour 2/3 of the lentil batter into the prepared pan, shaking it slightly to distribute evenly.
15. Spread the spinach mixture over the lentil layer, using a fork to create an even layer.
16. 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.
17. Optionally, sprinkle the top with sesame seeds and nigella seeds for garnish.
Bake the Pie:
18. Bake in the preheated oven for about 45 minutes, or until golden brown.
19. Once baked, immediately lift the pie out of the pan using the parchment paper as a handle.
20. Allow the pie to cool slightly before cutting and serving.
Nutritional Information (per portion):
- Calories: 180
- Protein: 9g
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 2g
Serving Suggestions:
- Serve with a fresh green salad or a dollop of plain yogurt.
- Pair with a side of roasted vegetables for a complete meal.
- Enjoy as a nutritious snack with a hot cup of tea or coffee.
Cooking Tips:
- Ensure the spinach is well-drained to avoid excess moisture in the pie.
- Substitute fresh spinach for frozen if preferred; sauté and drain it before use.
- For a vegan version, use dairy-free yogurt and omit the feta or replace it with plant-based cheese.
Why You’ll Love This Recipe:
- Packed with protein and fiber from lentils and spinach.
- A versatile dish that’s perfect for any time of the day.
- Easy to customize with your favorite herbs and seasonings.
- Balanced flavors and textures with a crispy top and soft interior.
Conclusion:
This Spinach and Lentil Pie is a nourishing, flavorful recipe that’s sure to impress. Whether enjoyed as a light lunch, dinner, or snack, it’s a delicious way to incorporate healthy ingredients into your diet. Easy to prepare and beautifully presented, this pie is a surefire hit for family meals or gatherings.