Benkovački Prisnac - Croatian Cheese and Spinach Pie

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250g (1 cup) unsalted butter, melted 250g (1 cup) unsalted butter, melted
• 250g (9 oz) cottage cheese 250g (9 oz) cottage cheese
• 250g (9 oz) feta cheese, crumbled 250g (9 oz) feta cheese, crumbled
• 200g (7 oz) fresh spinach, blanched and chopped 200g (7 oz) fresh spinach, blanched and chopped
• 3 eggs, beaten 3 eggs, beaten
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 tablespoon olive oil 1 tablespoon olive oil

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, melted butter, salt, and baking powder. Mix until the dough comes together.
2. 2.
   Divide the dough into two equal portions and shape them into balls. Wrap each ball in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, mix together the cottage cheese, feta cheese, chopped spinach, and beaten eggs until well combined.
4. 4.
   Preheat the oven to 180°C (350°F) and grease a round baking dish with olive oil.
5. 5.
   Roll out one portion of the dough on a lightly floured surface into a thin circle that fits the size of the baking dish.
6. 6.
   Carefully transfer the rolled-out dough to the greased baking dish, pressing it gently against the bottom and sides.
7. 7.
   Spread half of the cheese and spinach filling evenly over the dough.
8. 8.
   Roll out the second portion of the dough into a thin circle and place it on top of the filling, pressing the edges to seal.
9. 9.
   Spread the remaining filling over the second layer of dough.
10. 10.
    Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cottage cheese — Make sure to drain any excess liquid from the cottage cheese before using it in the filling to prevent the pie from becoming too watery.
• Feta cheese — Opt for a high-quality feta cheese for the best flavor. If you prefer a milder taste, you can use a combination of feta and mozzarella cheese.
• Spinach — Blanch the spinach in boiling water for a minute, then immediately transfer it to an ice bath to stop the cooking process. Squeeze out any excess water from the blanched spinach before chopping it.

Tips & Tricks

• For a richer flavor, you can add a sprinkle of grated Parmesan cheese on top of the pie before baking.
• If you prefer a vegetarian version, you can omit the cottage cheese and use only feta cheese in the filling.
• Serve the Benkovački Prisnac warm or at room temperature for the best taste and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Experiment with different herbs and spices such as dill, parsley, or paprika to customize the flavor of the filling.

Serving advice

Serve the Benkovački Prisnac as a main course accompanied by a fresh green salad dressed with lemon vinaigrette. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

When serving, cut the Benkovački Prisnac into wedges to showcase the beautiful spiral layers. Garnish with a sprig of fresh herbs, such as parsley or dill, for an added touch of freshness.