Sweet Tooth Haven

Spanakopita - Spinach Pie

This is a Greek dish of spinach and cheese baked in layers of phyllo (a thin, flaky pastry dough).  The first time I had spanakoptia was in college when my roommate made it.   I loved the flaky crust and the flavor of the filling.  I copied her recipe and fiddled with it over the years. 

Usually I make spanakopita in a round springform pan so it's easy to get out, then slice it like a pie.  Use any size/shape dish you have.  A 9"square would be great since the phyllo is 9" wide!  For appetizers or finger food a spoonful of filling can be folded up into triangles using strips of phyllo.  Make the filling up to a day ahead, cover and set it in the fridge to let the flavors blend.  Leftovers can be reheated in the oven to keep the shell crispy.

Before you start,

• read my tips for working with phyllo dough. 
• make sure you have a pastry brush.

Ingredients:
phyllo dough - thawed
1/2 cup unsalted butter, melted

Filling:
2 bunches of fresh spinach (2/3 to  3/4 cup cooked)
8 oz. feta cheese, crumbled
12 oz. ricotta cheese
1/2 cup grated parmesan cheese
4 TBSP flour
1 egg
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 tsp dried parsley
1 1/2 TBSP fresh oregano, chopped (1 1/4 dried)
pinch of nutmeg
pinch of red pepper flakes (optional)

Directions:
1.  For fresh spinach:  Wash spinach and remove stems; do not dry.  Place still damp spinach in a large skillet and cook, stirring over medium-high heat until wilted.  (2-3 minutes)  Do this in batches if your skillet is not large enough.

    

For frozen spinach:  Thaw spinach, check for any stems, go to step 2.

2.  Remove the excess liquid from spinach in one of two ways:  Place in colander and use the back of a spoon to press out liquid, or put spinach in a towel and wring out.

3.  Chop spinach.  You should have 2/3 - 3/4 cups.

4.  Combine the spinach with the rest of the filling ingredients (everything except phyllo and butter).  Cover and refrigerate until ready to use.  Make up to a day ahead.

5. Prepare  your workspace.  Set phyllo under plastic wrap and a damp towel.  Melt the butter.  Butter the sides and bottom of your pan.  Set the pan close to the phyllo and melted butter.

6.  Work quickly to lightly brush one sheet of dough with melted butter.  Removed the coated sheet and cover the rest.  Fit sheet into your pan,  pressing it into the sides and bottom.  It will overlap the edges of the pan.  Brush with melted butter.  If your dough tears like mine, don't worry, there will be more layers.

7.  Keep adding sheets, working your way around the pan and brushing each with butter until you have made a complete layer.  Then make a second layer.

8.  Spread filling mixture into lined pan.

9.  Brush a sheet of phyllo with butter, fold it in half and place on top of filling.  Brush it with butter.  Repeat this process, laying the next sheet on top the first, but turned 90-degrees.

 

10.  Fold in the phyllo that is hanging over the sides of the pan.  Lift up all the edges, press in and work your way around the pan buttering as you go.

       

11.  Bake at 350-degrees for 45 minutes until the top is golden.

12.  If you used a springform pan, remove the sides after 10 minutes then carefully slide the pie onto a rack to cool.

13.  Serve warm or at room temperature.  Present the whole pie at the table, or cut into individual slices.

 

 

For appetizers:

After you brush a sheet with butter, fold it lengthwise.  Place filling at one end and fold triangles (like a flag).  Brush with butter as you go.  Bake on a sheet for 15-20 minutes.

        

Remove the Stems from Spinach

If you are using fresh spinach in a recipe like lasagna or spanakopita, you need to remove the stems.  Here's a way to make the job quick and easy.

Before you start, wash the spinach and wash it again to be sure all the dirt and grit is gone.  You'll be working one leaf at a a time (don't worry, it goes faster than you would think!).  Have a place to discard the stems and a bowl for the leaves.

• Hold the leaf so the veins are on top. 
• Fold the sides of the leaf down and hold them with your fingers. 
• Use your other hand to carefully pull the stem up and toward the tip of the leaf. 
• Move your fingers along the leaf as you pull the stem toward the end.
• Save the leaf, discard the stem.

You can do this on a flat surface as well.

Potato and Garbanzo Curry

This is a quick curry that I can make on a work night and have leftovers for lunch or dinner the next day.  In fact, it's even better the next day when all the flavors have combined.  It's easy to vary how spicy the dish is by reducing or increasing the cayenne and chiles.  Look for organic ingredients!

Ingredients:
2 TBSP oil
1 yellow onion diced
1 bell pepper, diced
4 cloves garlic, minced
2 stalks celery, chopped
1 serrano chile, seeded and chopped (bird chiles work well too)
1/2 tsp salt
1/2 tsp pepper
3 TBPS tomato paste
2 -3 TBPS curry powder
1/4 tsp cayenne pepper (optional - leave out for a milder curry)
1/4 tsp tumeric (optional)
1 lb red potatoes scrubbed and cut into 1 inch cubes
14 oz. can garbanzo beans rinsed and drained
3-4 cups low sodium vegetable broth (or chicken if you prefer)
Hot, steamed rice
chopped cilantro and green onions for garnish

Directions:
1.  Heat oil in a 4-6 quart pan over medium heat.
2.  Add onions, bell pepper, garlic, celery, chile(s).  Stir and sprinkle with the salt and pepper.  

3.  When veggies are tender, about 5 minutes, add the tomato paste and stir to incorporate.

4.  Add the garbanzo beans and potatoes.  Pour in just enough broth to cover.
5.  Stir in the curry powder, cayenne, and tumeric if using.
6.  Cover and simmer for 30-40 minutes until the potatoes are tender.

7.  While you wait, steam some rice to serve with the curry and chop your garnish.

Serve over steamed rice and sprinkle with cilantro and green onions.  Enjoy!

The Great Asparagus Experiment

Today is the day I start the Great Asparagus Experiment.  Why is it an experiment?  Because I am not an avid, or even a good, gardener.  In fact both my houseplants just died.  One even started growing bright yellow mushrooms. Anyway, while grocery shopping today I was browsing in the garden department (because I do like to pretend I have a green thumb) and I saw a bag of asparagus roots.  Of course I decided to give it a try.  After all, Animal, Vegetable, Miracle made it sound so easy.  In the book Barbara Kingsolver explains that asparagus is a permanent crop.  You can harvest it every year after letting it establish the first year.  What could be better than fresh asparagus from your own yard every spring?  Since I won't actually get to eat any asparagus from my efforts until next year, I decided to let you know how the planting and growing goes.  Maybe I'll inspire you!

Here's what one of the roots look like.  Mine already have some white shoots sprouting from them.  There were 8 in the bag.  I fit 3 in my tiny side yard and saved some for my mom.

With nothing else to go by, I followed the directions on the label.

• Dig a trench 12 inches deep. (Well, close enough)
• Place plants on bottom of trench and spread roots out flat.

• Space 20 inches apart (mine are a bit closer)
• Cover with 3 inches of soil.

• As the stalks begin to grow, gradually cover with soil until level with surrounding ground.
• Water freely during spring and summer.

I'll keep you updated as the stalks begin to grow (keep fingers crossed).

Updates:

July 13, 2008

Potato Leek Soup

Definitely my favorite soup, but why is something that seems simple so hard for restaurants to get right? Whenever I order potato soup it's usually a little too creamy and way too bland.  Last month during one of our winter storms (which means rain in these parts) I decided it was time to learn to make my own potato soup.   I've now made it every weekend for 4 weeks and we're still not tired of it.  It's perfect for these cold, rainy days.   I like the soup chunky, if you want a smoother soup, use a hand blender to get rid of chunks.  Makes 4-6 servings.  It re-heats well and we usually  have leftovers for dinner the next night.

Ingredients:
3 TBSP butter
1 carrot peeled
1 stalk celery (with a few leave if you've got them)
2 leeks - good sized or 3 smaller ones
1 heaping Tablespoon flour
3 large russet potatoes
2 TBSP - 1/4 cup barley (optional)
water
whole milk, half and half, or cream(!)
salt and pepper to taste

Garnish Ideas:
green onion
shredded cheese
crumpled bacon for you meat eaters

Directions:

1.  Cut carrot in half lengthwise (quarter it if it's really fat) then chop.  Do the same for the celery stalk.  Chop up some celery leaves if you have them.

2.  Clean your leeks really well, the grit likes to hide in the layers.  Quarter it lengthwise and chop.

3.  Melt the butter in a saucepan or stock pot over medium heat.  Add the chopped carrot, celery, leeks, 1 tsp each of salt and pepper.   Let this simmer until the veggies are tender.

4.  Add the flour and stir to cook it slightly.  Add 1 cup of water and stir.

5.  Peel your potatoes and cut them into small chunks.  Add to the veggies.  I usually cut one potato, rinse it, then  drop it in the pot and cover with water before cutting the next.

6.  Add enough water to just cover the potatoes and stir in some barley and more salt and pepper.  Let this simmer until the potatoes are tender.

7.  Mash up some of the potatoes with a fork.  This will thicken the soup with some help from the flour added earlier.

9.  Add about 1/4 cup whole milk (or a dash cream if you dare!).  I haven't tried skim, low-fat, or soy milk, but if you do, let me know how it comes out.

10.  Season with more salt and pepper to taste.

11.  Spoon into bowls and add your choice of garnish.  My favorite:  cheese and green onions!

Baked Penne with Roasted Vegetables

This recipe is from Everyday Pasta by Giada De Laurentiis. It's got lots of veggies and tons of flavor. I'm vegetarian, but my boyfriend is not and he likes this recipe just as much as me; it's hearty and satisfying.  I made a few changes to better suit our tastes:  instead of summer squash I put more zucchini, replaced frozen peas with asparagus, and added crushed red pepper for a little spice.  Although I haven't tried it, you could probably leave out the cheese if you're lactose intolerant or want to make a vegan dish. It also can be prepared a day ahead and baked the next day. Great leftovers!

Here's what you need:
2 red bell peppers, cored, seeded, and cut into 1-inch strips
3 zucchini, quartered lengthwise and cut into 1-inch pieces
4 cremini mushrooms, quartered (I'm not a fan of mushrooms, but included them for flavor.)
1 1/2 cups asparagus, chopped into 1 inch pieces
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 tsp crushed red pepper (optional)
1 Tablespoon dried Italian herb blend or herbes de Provence
1 pound penne pasta
3 cups marinara sauce  (I used organic marinara from Trader Joe's.)
1 cup grated fontina cheese
1/2 cup grated smoked mozarella
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 Tablespoons unsalted butter, cut into small pieces

Directions:
1.  Prepare yourself:  Preheat your oven to 450-degrees.   Grease a 9x13 inch baking dish and set aside.

2.  Place all the chopped veggies on a rimmed baking sheet.

 

3.  Toss the veggies with the olive oil, 1/2 tsp of the salt, 1/4 tsp of the pepper, and the herbs; Mix it up well.

4.  Bake in the preheated 450-degree oven for about 15 minutes or until the veggies are tender.  (Easily pierced with a fork.)

 

5.  While the veggies are roasting, boil the water, add some salt and the penne.  Cook only about 6 minutes.  The pasta will cook more in the oven, so keep it undercooked.

6.  In a very large bowl, mix together  the drained pasta, roasted veggies, and 3 cups marinara sauce.

7.  Add the shredded fontina, smoked mozarella, 1/4 cup of the Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.  Gently mix with a wooden spoon until everything is combined.

8.  Pour it all into your prepared 9x13 pan.  Sprinkle the remaining 1/3 cup Parmesan over the top and add butter pieces.

9.  Bake until the top is golden, the cheese is melted and it's nice and bubbly, about 25 minutes.

I'd let it cool for just a few minutes before digging in.