A Serbian savory cake recipe: Katmer pie with spinach and ricotta filling. A delicious vegetarian meal you won’t stop eating.
Even though the Daring Kitchen has ceased to exist, I continue to make all the recipes that have been there. Such a delicious recipes I definitely want to try. This recipe for Katmer Pie was given to us for the Daring challenge of February 2016 and written bij Mikilca from Mimi’s Kingdom food. A for me unknown sort of savory quiche that reminds me of a Spanakopita, a Greek savory pie with spinach, but with a different kind of dough.
So I was very curious about this recipe. With the Greek spanakopita recipe, the dough is crispy, but does not add much flavor. It seems to be more packing of the stuffing. The dough for the Katmer Pie is creamy and tasty. A nice combination with the filling whereas you will have to keep eating. I knew spinach and ricotta were a great combination, but this dough is a really good addition.
- Make sure you melt the butter and let is tand for 5 minutes. The solid particles will sink to the bottom and if you pour the butter very carefully into a bowl (leaving the solid particles in the pan), you will get Ghee which you need for this recipe.
- Taste the spinach ricotta mixture and add salt and pepper. Spinach and ricotta are flat flavors that may use a lot of spice.
- Bake the Katmer pie in an oven with top and bottom heat, then it won’t dry out, but remains beautifully creamy.
- You just couldn’t eat the whole quiche. Don’t worry, you can freeze it afterwards. The Katmer pie gots a 2 months shelf life in the freezer. Just heat in the oven and have a nice second meal.
Recipe Katmer pie with spinach ricotta filling
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