Pitha
A savory spinach and Feta-filled phyllo pastry layered with melted margarine, baked to perfection—an appealing dish for brunch, snack, or light meal lovers seeking Mediterranean flavors.
Ingredients
Instructions
- Wash spinach and cut off stems.
- Squeeze out water from the spinach.
- Roll the spinach tightly and cut into fine strips.
- In a large bowl, combine spinach, eggs, and Feta cheese.
- Melt margarine and brush it onto the phyllo dough sheets.
- Layer about 4 sheets of phyllo, brushing each with margarine.
- Spread a layer of the spinach mixture over the layered phyllo.
- Repeat layering with remaining phyllo sheets and spinach mixture for about 4 more layers.
- Gently roll up the edges of the layered pastry.
- Bake at 350°F (175°C) for 1 hour until golden and cooked through.
Tips & Substitutions
To enhance the flavor, consider adding herbs like dill or parsley to the spinach mixture. If you prefer a lighter option, you can substitute the Feta cheese with ricotta or cottage cheese. For those with gluten sensitivities, look for gluten-free phyllo dough. Remember to keep the phyllo covered with a damp cloth while you work to prevent it from drying out.
Serving Suggestions
Pitha is delightful on its own or paired with a refreshing Daina Salad for a complete meal. For a heartier option, serve it alongside Roasted Rosemary New Potatoes & Artichokes. A dollop of yogurt or tzatziki makes a great complement, enhancing the Mediterranean flavors.
Storage & Reheating
Leftover pitha can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual servings, but the texture may not be as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Pitha contains roughly 318 calories, with 3g protein, 24g carbohydrates, and 24g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze pitha for later consumption?
Yes, pitha freezes well. Before baking, wrap it tightly in plastic wrap and then in foil. When you're ready to enjoy it, thaw in the refrigerator overnight and bake as directed. This keeps the layers intact and maintains the delicious texture.
What can I use instead of phyllo dough?
If phyllo dough isn't available, you can use puff pastry, which will yield a flakier texture. Alternatively, homemade dough made from flour, water, and a bit of oil can be rolled out thinly as a substitute, though it will differ in taste and texture.
How can I make pitha spicier?
To add spice, incorporate red pepper flakes or a pinch of cayenne pepper into the spinach mixture. You could also serve it with a spicy sauce or chutney on the side to kick up the heat without altering the main recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).