Post by Deleted on Oct 23, 2013 1:17:54 GMT
Spanakopita
1/2 c chopped scallions (I use less than 1/8)
1 stick of butter, and one of margarine mixed for brushing phyllo
2-3 pounds of good, picked over, fresh, washed, drained,
and cooked spinach that's been chopped
you may need more or less depending on your taste
4-5 ten ounce frozen packages could work instead
6 large beaten eggs
1/2 pound feta cheese, crumbled well
8-12 ounces ricotta cheese, depending on how your spinach cooked
1/8 c Romano cheese
some neufandel cheese if you want to take the time to blend it all
1/4 c parsley
1 Tbs oregano
1 Tbs dill
some light handed pepper
1 pound phillo dough
Pre heat oven to 350F
Sautee scallions
mix together cheeses and eggs
mix scallions, spinach, parsley, oregano, and dill
using your hands- yes hands
mix together all of the above through your fingers
until it is all blended well
if you have never used phyllo dough heres my lesson
keep it cold in the fridge until you are ready to use it
don't let it sit around on your table- it will dry out quickly
take a wet lint free dish towel and squeeze the water out well
lay it on top of your opened, laid out. unrolled phyllo dough
keep it on the plastic wrap
if you don't you will certainly screw up your phyllo dough,
and it will break apart, or worse, stick together
grease the pan you are going to use well
layer three sheets of phyllo in it at a time
if they break, its the bottom-
it wont matter so much as the top
take a pastry brush and brush the top of each three layers well
with the butter/margarine that you have melted
remember to bruah the top well when done layering
use half the box for the bottom
save the other half for the top
a little over twenty sheets is a good amount
don't over hang the phyllo-
cut it to the size you need in advance
the spianch and cheese goes in between obviously
bake until golden brown- this varies greatly
depending on altitude, and your oven
this is a dish you have to peek in on every 15 minutes or so
...and that's my easiest version
1/2 c chopped scallions (I use less than 1/8)
1 stick of butter, and one of margarine mixed for brushing phyllo
2-3 pounds of good, picked over, fresh, washed, drained,
and cooked spinach that's been chopped
you may need more or less depending on your taste
4-5 ten ounce frozen packages could work instead
6 large beaten eggs
1/2 pound feta cheese, crumbled well
8-12 ounces ricotta cheese, depending on how your spinach cooked
1/8 c Romano cheese
some neufandel cheese if you want to take the time to blend it all
1/4 c parsley
1 Tbs oregano
1 Tbs dill
some light handed pepper
1 pound phillo dough
Pre heat oven to 350F
Sautee scallions
mix together cheeses and eggs
mix scallions, spinach, parsley, oregano, and dill
using your hands- yes hands
mix together all of the above through your fingers
until it is all blended well
if you have never used phyllo dough heres my lesson
keep it cold in the fridge until you are ready to use it
don't let it sit around on your table- it will dry out quickly
take a wet lint free dish towel and squeeze the water out well
lay it on top of your opened, laid out. unrolled phyllo dough
keep it on the plastic wrap
if you don't you will certainly screw up your phyllo dough,
and it will break apart, or worse, stick together
grease the pan you are going to use well
layer three sheets of phyllo in it at a time
if they break, its the bottom-
it wont matter so much as the top
take a pastry brush and brush the top of each three layers well
with the butter/margarine that you have melted
remember to bruah the top well when done layering
use half the box for the bottom
save the other half for the top
a little over twenty sheets is a good amount
don't over hang the phyllo-
cut it to the size you need in advance
the spianch and cheese goes in between obviously
bake until golden brown- this varies greatly
depending on altitude, and your oven
this is a dish you have to peek in on every 15 minutes or so
...and that's my easiest version