Monday, October 13, 2014

Easy Rustic Spanikopita

What I like about my spanakopita, besides the fact that it tastes very good, is that it's super healthy. I also like that it's quick and so easy to make that my boyfriend was excited to try to make it himself for us. Leftover slices can be eaten out of hand as the phyllo isn't as flaky but it is delicious! This recipe makes one 9-inch pie.

2 pounds fresh 'Power Mix' Greens (Kale, Spinach, Chard) or frozen version

2 tablespoons olive oil

1 medium yellow onion, minced

7 ounces Greek feta

3 large eggs

Salt and pepper to taste

8 sheets phyllo dough

4 to 5 tablespoons oil (olive or avocado)

1. Heat the oven to 350 F. Put the greens in a colander, wash, rinse and squeeze out as much water as you can. Finely chop & put in a large bowl and set aside.

2. Heat the 2 tbs olive oil in a pan and add the minced onion. Sauté for around 8 minutes, until the onion is fragrant and golden. Scrape the onion into the bowl of greens.

3. Crumble the feta into the bowl of greens. Add the three eggs, salt and pepper to taste. Then mix until all the ingredients are well-combined and the mass is relatively uniform. You will have little pockets of feta cheese here and there.

4. Lightly oil a 9-inch springform pan. Open the package of phyllo dough and lay a damp towel over the phyllo sheets. Working quickly, line the pan with one sheet of phyllo dough, then brush it lightly with some oil (olive or avocado). Layer another sheet on top and oil that. Repeat with all the sheets of phyllo until the springform pan is fully lined. Scrape the spinach mixture into the phyllo-lined pan and smooth the top. Fold the phyllo dough over the top of the pie (see photo above). Brush a little oil on the tops of the phyllo dough sheets.

5. Put the pan in the oven and bake for 30 to 40 minutes, rotating halfway through. The filling will be set and the phyllo golden-brown and crackling when the pie is done. Remove from the oven and let cool for 10 minutes before removing the ring of the pan. Cut into slices and serve immediately. If cooled completely and then wrapped carefully in plastic wrap and aluminum foil, the spanakopita can be frozen for a few months.

Wednesday, October 8, 2014

Bacon Baklava

Of course I can make Baklava in the standard way but bacon makes everything better!!


1/2 pound raw walnut pieces
1/2 pound raw pistachio meats
1 cup cooked and crumbled bacon (about 12 slices)
1/3 cup sugar
1 teaspoon ground cardamom
1 1/4 cup (2 1/2 sticks) unsalted butter, melted
1 package (16 ounces) phyllo dough, thawed
1 cup water
1 cup sugar
1 cup honey
1 cinnamon stick
1/4 cup orange flower water or rose water

Preheat oven to 350°F

In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.

Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.

Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.

Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.

While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.

Saturday, August 9, 2014

Eggs in Purgatory

So after I posted a picture of my breakfast on FB, my friends & family asked for a recipe. It's super easy & yummy!

1 tablespoon olive oil
1 small clove garlic (peeled)
¼ teaspoon red pepper flakes
1 tablespoon Harissa or Siracha
1 x 14 oz can diced tomatoes
½ teaspoon kosher salt (or to taste)
2-4 large egg (as needed)
1 cup spinach (if you like)

Place the first six ingredients in a pan. Simmer for about 10 minutes. Add spinach & cook till wilted. Add eggs & cook till your preferred done-ness. It's that easy. I served with crusty bread.