• 1 teaspoon olive oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• ¾ cup uncooked quinoa (I like to use red quinoa here, for the colour contrast)
• 1 ½ water
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup corn kernels (frozen is fine)
• 2 (15 ounce) cans black beans, rinsed and drained\
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
**We like to eat this as a tortilla filling and top with salsa! Yummy!
Wednesday, August 26, 2009
Quinoa with Chickpeas and Tomatoes
• 1 cup quinoa
• salt
• 1 ¾ cups water
• 1 cup garbanzo beans (chickpeas), drained and rinsed
• 1 tomato, chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 4 teaspoons olive oil (or less)
• ½ teaspoon ground cumin
• 1 pinch salt and pepper to taste
• ½ teaspoon chopped fresh parsley
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
• salt
• 1 ¾ cups water
• 1 cup garbanzo beans (chickpeas), drained and rinsed
• 1 tomato, chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 4 teaspoons olive oil (or less)
• ½ teaspoon ground cumin
• 1 pinch salt and pepper to taste
• ½ teaspoon chopped fresh parsley
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Greek “Peasant” Pasta
• 2 (14.5 ounce) cans diced tomatoes
• 1 (19 ounce) can cannelloni beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne pasta
• ½ cup crumbled feta cheese or cheese substitute (you really don’t need the cheese, it’s delicious without!)
• Oregano, basil, thyme, etc—to flavour tomatoes to taste
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta or cheese substitute.
• 1 (19 ounce) can cannelloni beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne pasta
• ½ cup crumbled feta cheese or cheese substitute (you really don’t need the cheese, it’s delicious without!)
• Oregano, basil, thyme, etc—to flavour tomatoes to taste
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta or cheese substitute.
Greek Potato Stew
• 2 ½ pounds potatoes, peeled and cubed
• ¼ cup olive oil
• 2 cloves garlic, minced
• ¾ cup whole, pitted kalamata olives
• 1 1/3 cups chopped tomatoes
• 1 teaspoon dried oregano
• salt and pepper to taste
1. In a large sauté pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.
2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
• ¼ cup olive oil
• 2 cloves garlic, minced
• ¾ cup whole, pitted kalamata olives
• 1 1/3 cups chopped tomatoes
• 1 teaspoon dried oregano
• salt and pepper to taste
1. In a large sauté pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.
2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
Peppers stuffed with Quinoa
• 1 cup quinoa
• 1 cup water
• 2 red bell peppers
• ½ Granny Smith apple, cored and chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 ½ tablespoons chopped fresh parsley
• 1 ½ tablespoons chopped fresh mint (optional)
• 1 cup chopped tomatoes
• 3 green onions, thinly sliced
• sea salt and pepper to taste
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Preheat oven to 350 degrees F. Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
3. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
4. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.
• 1 cup water
• 2 red bell peppers
• ½ Granny Smith apple, cored and chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 ½ tablespoons chopped fresh parsley
• 1 ½ tablespoons chopped fresh mint (optional)
• 1 cup chopped tomatoes
• 3 green onions, thinly sliced
• sea salt and pepper to taste
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Preheat oven to 350 degrees F. Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
3. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
4. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.
Spinach, Chickpeas, and Fresh Dill
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 ½ cups canned chickpeas, drained
• 1 pound spinach
• ½ cup minced fresh dill weed
• 2 lemons, juiced
• salt and pepper to taste
1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add chickpeas, and toss to coat in oil.
2. Clean spinach and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
• 1 large onion, thinly sliced
• 1 ½ cups canned chickpeas, drained
• 1 pound spinach
• ½ cup minced fresh dill weed
• 2 lemons, juiced
• salt and pepper to taste
1. In a large skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add chickpeas, and toss to coat in oil.
2. Clean spinach and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
Black Eyed Peas &Tortillas
• 1 tablespoon olive oil
• ¼ cup finely chopped onion
• 1 (15.5 ounce) can black-eyed peas, drained
• ½ cup water
• 1 fresh jalapeno pepper, chopped (optional)
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• salt and pepper to taste
• 4 (12 inch) flour tortillas
1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, water, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.
• ¼ cup finely chopped onion
• 1 (15.5 ounce) can black-eyed peas, drained
• ½ cup water
• 1 fresh jalapeno pepper, chopped (optional)
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• salt and pepper to taste
• 4 (12 inch) flour tortillas
1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, water, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.
Zucchini Patties
(This recipe isn’t vegan, but is easily adaptable to vegan by using egg substitutes and soy cheeses.)
• 2 cups grated zucchini
• 2 eggs, beaten
• ¼ cup chopped onion
• ½ cup all-purpose flour
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons olive or grapeseed oil
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
• 2 cups grated zucchini
• 2 eggs, beaten
• ¼ cup chopped onion
• ½ cup all-purpose flour
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons olive or grapeseed oil
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Basic Veggie Fajita
• No more than ¼ cup olive oil
• ¼ cup apple cider vinegar
• cumin
• cinnamon
• oregano
• chili powder to taste
• garlic to taste
• salt and pepper to taste
• 2 small zucchini, julienned
• 2 medium small yellow squash, julienned
• 1 large onion, sliced
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 1 cup corn
• 1 (15 ounce) can black beans, drained
1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and sauté until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
• ¼ cup apple cider vinegar
• cumin
• cinnamon
• oregano
• chili powder to taste
• garlic to taste
• salt and pepper to taste
• 2 small zucchini, julienned
• 2 medium small yellow squash, julienned
• 1 large onion, sliced
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 1 cup corn
• 1 (15 ounce) can black beans, drained
1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and sauté until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
Sweet and Savoury Kale
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 4 teaspoons white sugar
• 1 tablespoon cider vinegar
• 1 ½ cups water
• 4 cups stemmed, torn and rinsed kale
• ¼ cup dried cranberries
• salt and pepper to taste
• ¼ cup sliced almonds
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 4 teaspoons white sugar
• 1 tablespoon cider vinegar
• 1 ½ cups water
• 4 cups stemmed, torn and rinsed kale
• ¼ cup dried cranberries
• salt and pepper to taste
• ¼ cup sliced almonds
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Summer Squash Polenta Lasanga
Summer Squash Polenta Lasagna
• 3 carrots, sliced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red onion, chopped
• 1 red bell pepper, chopped
• Two small cans of tomato sauce, and herbs to flavour (thyme, oregano, basil, etc)
• 1 pinch garlic salt
• ground black pepper to taste
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 (18 ounce) package prepared polenta
1. Preheat oven to 350 degrees F.
2. Sauté carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Sauté vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
3. Slice polenta into 1/2 inch circles and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
• 3 carrots, sliced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red onion, chopped
• 1 red bell pepper, chopped
• Two small cans of tomato sauce, and herbs to flavour (thyme, oregano, basil, etc)
• 1 pinch garlic salt
• ground black pepper to taste
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 (18 ounce) package prepared polenta
1. Preheat oven to 350 degrees F.
2. Sauté carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Sauté vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
3. Slice polenta into 1/2 inch circles and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Greek Lentil Soup
Greek Lentil Soup (Fakes)
• 8 ounces brown lentils
• ¼ cup olive oil (or less)
• 1 tablespoon minced garlic
• 1 onion, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and pepper to taste
• extra-virgin olive oil, for drizzling
• red wine vinegar to taste
1. Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
2. Dry sauce pan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.
• 8 ounces brown lentils
• ¼ cup olive oil (or less)
• 1 tablespoon minced garlic
• 1 onion, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and pepper to taste
• extra-virgin olive oil, for drizzling
• red wine vinegar to taste
1. Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
2. Dry sauce pan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.
Wednesday, August 19, 2009
Couscous Stuffed Tomatoes
My note: I made up this dish one night when I couldn't figure out what to do with the couscous in the pantry, and the tomatoes sitting on the counter. It's quick, relatively cheap, vegetarian (as is most of the stuff I make), and easily adaptable to your own tastes. Experiment with the herbs, cheese, and vegetables you add to the couscous.
Couscous Stuffed Tomatoes
Ingredients:
· 4 large tomatoes
· 1 ½ cups vegetable broth (I use water)
· ½ cup-1 cup peas or other veggie
· 1 cup couscous
· ¼ cup shredded mozzarella cheese or other cheese. (I think I actually use a little more cheese)
· ¼ cup chopped fresh basil
· garlic, to taste
· onion, to taste
· 2 tablespoons minced basil/thyme mix (Italian seasoning works fine)
· salt and pepper to taste
Directions:
1. Preheat oven to 375 degrees F.
2. Cut the tomatoes across the top like I showed you and scoop out the pulp, being careful not to scrap the sides too thinly. Dump the pulp into a bowl. Place the tomato shells upside down on a paper towel to drain for at least 15 minutes. I also stuff a paper towel into the tomato to help speed up the draining process.
3. Sauté the onion and garlic, if you want. (Not necessary to the dish, but I like this and use about ½-1 onion and 2 cloves minced garlic.)
4. Bring the water or vegetable broth to a boil. Remove from heat and stir in the couscous and peas. Cover and let stand for 5 minutes.
5. Stir in the cheese, basil, herbs and pepper. (Add the onions and garlic at this point, if you’ve used them). Then gently stir in some of the tomato pulp. (It’s really to your taste)
6. Place the tomato shells in a baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F for about 25 to 30 minutes. I like to bake with the “tops” of the tomatoes on, but you don’t have to. The tricky part is that the unbaked tomatoes will wobble in the baking dish as you place it in the oven, so just be careful about that.
Bon appetite!
Couscous Stuffed Tomatoes
Ingredients:
· 4 large tomatoes
· 1 ½ cups vegetable broth (I use water)
· ½ cup-1 cup peas or other veggie
· 1 cup couscous
· ¼ cup shredded mozzarella cheese or other cheese. (I think I actually use a little more cheese)
· ¼ cup chopped fresh basil
· garlic, to taste
· onion, to taste
· 2 tablespoons minced basil/thyme mix (Italian seasoning works fine)
· salt and pepper to taste
Directions:
1. Preheat oven to 375 degrees F.
2. Cut the tomatoes across the top like I showed you and scoop out the pulp, being careful not to scrap the sides too thinly. Dump the pulp into a bowl. Place the tomato shells upside down on a paper towel to drain for at least 15 minutes. I also stuff a paper towel into the tomato to help speed up the draining process.
3. Sauté the onion and garlic, if you want. (Not necessary to the dish, but I like this and use about ½-1 onion and 2 cloves minced garlic.)
4. Bring the water or vegetable broth to a boil. Remove from heat and stir in the couscous and peas. Cover and let stand for 5 minutes.
5. Stir in the cheese, basil, herbs and pepper. (Add the onions and garlic at this point, if you’ve used them). Then gently stir in some of the tomato pulp. (It’s really to your taste)
6. Place the tomato shells in a baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F for about 25 to 30 minutes. I like to bake with the “tops” of the tomatoes on, but you don’t have to. The tricky part is that the unbaked tomatoes will wobble in the baking dish as you place it in the oven, so just be careful about that.
Bon appetite!
Monday, August 10, 2009
Spanakotyropita
A traditional Greek recipe: σπανακοτυρόπιτα (spanakotyropita).
This is better known as "spanakopita," but spanakopita is spinach pie without the cheese.
Ingredients
Filling:
10-16 ounces of fresh spinach, chopped
3/4-1 cup crumbled feta cheese
1/4 cup cottage cheese (optional)
a pinch grated Parmesan cheese
a dash of olive oil
2 bunches of chopped green onions
1 clove garlic minced
1 1/2 tablespoons diced dill, fresh
fresh lemon juice
salt
pepper
2 large egg whites, beaten
nutmeg
Remaining ingredients:
olive oil
salt
1 large egg white
frozen phyllo dough, thawed
Preparation
Preheat oven to 350°.
To prepare filling, steam spinach (or cook it until it wilts). Place the spinach mixture in a colander and press until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat just enough olive oil for sautéing in a pan. Add the green onions and garlic; sauté until soft and colour brightens. Stir the green onions-garlic, dill, lemon juice, pepper, salt, and egg whites into spinach mixture. Sprinkle a little nutmeg into the mixture.
Combine about one tablespoon of olive oil with 1 egg white in a bowl. Working with 2 phyllo sheets at a time (you can do just one at a time, but I prefer using 2), cut each sheet into 4 strips; lightly brush phyllo sheet with egg mixture. [Note: when be sure to cover the remaining phyllo dough with a damp towel to keep it from drying]. Place a spoonful of the spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture so that it makes a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. I always use my Silpat baking mat. Bake at 350° for 20 minutes or until golden.
This is better known as "spanakopita," but spanakopita is spinach pie without the cheese.
Ingredients
Filling:
10-16 ounces of fresh spinach, chopped
3/4-1 cup crumbled feta cheese
1/4 cup cottage cheese (optional)
a pinch grated Parmesan cheese
a dash of olive oil
2 bunches of chopped green onions
1 clove garlic minced
1 1/2 tablespoons diced dill, fresh
fresh lemon juice
salt
pepper
2 large egg whites, beaten
nutmeg
Remaining ingredients:
olive oil
salt
1 large egg white
frozen phyllo dough, thawed
Preparation
Preheat oven to 350°.
To prepare filling, steam spinach (or cook it until it wilts). Place the spinach mixture in a colander and press until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat just enough olive oil for sautéing in a pan. Add the green onions and garlic; sauté until soft and colour brightens. Stir the green onions-garlic, dill, lemon juice, pepper, salt, and egg whites into spinach mixture. Sprinkle a little nutmeg into the mixture.
Combine about one tablespoon of olive oil with 1 egg white in a bowl. Working with 2 phyllo sheets at a time (you can do just one at a time, but I prefer using 2), cut each sheet into 4 strips; lightly brush phyllo sheet with egg mixture. [Note: when be sure to cover the remaining phyllo dough with a damp towel to keep it from drying]. Place a spoonful of the spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture so that it makes a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. I always use my Silpat baking mat. Bake at 350° for 20 minutes or until golden.
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