Tavë me Spinaq dhe Kos
Tavë me Spinaq dhe Kos·(tahv meh spee-nahch theh kohs)
Tavë: The Sunday Centerpiece
Forty-five minutes. That is the entire window between dropping your keys and pulling a bubbling 9x13 baking dish of this weeknight spin on Tavë Kosi—slow-roasted lamb submerged in a golden yogurt custard—from a 400-degree oven. Swapping the heavy meat for supermarket spinach relies entirely on moisture control: cook the spinach until the pan is bone dry, and don't skip the flour in the whole-milk yogurt—it's what protects the dairy from curdling under high heat. Whisk the base, fold in the wilted greens, and let the broiler finish the job.
Ingredients
- fresh spinach2 lb
- extra virgin olive oil3 tbsp
- yellow onion1 med
- eggs4 large
- plain whole milk yogurt2 cup
- all-purpose flour2 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- feta cheese in brine4 oz
- unsalted butter1 tbsp
- fresh dill or mint2 tbsp
Method
- 01
Preheat the oven to 350°F and grease the baking dish.
Thoroughly coat the bottom and sides of a 9x13-inch baking dish with the softened butter to ensure the casserole develops a rich, caramelized edge.
- 02
Sweat the onion.
Heat the olive oil in a large, wide skillet over medium heat, adding the diced onion and cooking until soft and translucent, about 5 to 7 minutes.
- 03
Wilt the spinach and drive off the water.
Add the spinach a few handfuls at a time, cooking until the volume dramatically reduces, and keep cooking until every drop of water evaporates from the bottom of the pan—any leftover moisture will ruin the custard.
- 04
Whisk the yogurt custard.
In a large bowl, vigorously whisk the eggs with the salt and pepper, then thoroughly whisk in the yogurt and flour until the mixture is perfectly smooth and lump-free.
- 05
Combine the base.
Stir the cooked, slightly cooled spinach mixture, the fresh herbs, and half of the crumbled feta directly into the yogurt custard, ensuring the greens are suspended in the liquid.
- 06
Bake the tavë.
Pour the mixture into your buttered dish, scatter the remaining feta over the top, and bake for 35 to 40 minutes until the center is set and the surface achieves a beautiful, golden-brown crust.
- 07
Rest and serve.
Let the dish rest for 10 minutes out of the oven to allow the custard to tighten up, guaranteeing clean, deeply savory slices.
Notes
Use standard whole milk yogurt, not Greek.
American Greek yogurt is strained and too thick to form the proper custard matrix required for this dish; standard pourable yogurt perfectly mimics Albanian kos.
Always buy block feta in brine.
Pre-crumbled feta is coated in anti-caking agents that will disrupt the texture of the bake.
From Cook Albanian in America.