Text 14258, 86 rader
Skriven 2011-08-03 04:55:00 av Dave Drum (1:124/311)
Ärende: GREEK 119
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanakopita Nistisimi (Lenten Spinach Pie)
 Categories: Appetizers, Greens, Pastry, Citrus
      Yield: 8 Servings
 
      1 lb Curly endive
      3 lb Fresh bulk spinach; washed
           - large stems removed
      3 bn Large scallions; white and
           - green chopped together
      5 tb Fruity olive oil
      1    Lemon
  1 1/2 c  Fine chopped fresh dill
      1 ts Salt
           Fresh ground pepper
      1 tb Rice or cracked wheat

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
           Extra flour for rolling
      1 ts Sea salt
      1 ts Baking powder
      5 tb Olive oil (about)
      1 tb Sesame seeds
 
  Start by making the pastry. Sift the flour with the salt and
  baking powder. Mix in about 6 tablespoons water, a little at
  a time, until the dough is gooey, but not wet. Add 1
  tablespoon olive oil, plus another teaspoonful, and a little
  more flour, if needed, to make a cohesive mass. Knead the
  dough for 5 to 10 minutes, until smooth and elastic. Cover
  it and set aside to relax for an hour or two.
  
  For the filling, separate the curly endive leaves, so the
  vegetable will cook in the same time. Steam the spinach and
  endive together in a large pan, in the water clinging to the
  leaves, plus just an extra 1/2 cup. Turn the leaves over
  occasionally, so they wilt evenly. When they are wilted, but
  not mushy, drain them in a colander, pressing firmly with
  the back of a wooden spoon to remove as much excess liquid
  as possible. (Reserve the liquid for use in soup, or drink
  with a squeeze of lemon juice, as the Greeks do.)
  
  Saute the scallions in 2 tablespoons olive oil, until barely
  soft. Add a few tablespoons of water if they stick to the
  pan. Roughly chop the cooked spinach and curly endive and
  finely grate the zest from the lemon. Then toss the cooked
  vegetables with the scallions, parsley, dill, lemon zest and
  1 tablespoon lemon juice, salt, and pepper, adding 3
  tablespoons olive oil. Set aside until you are ready to fill
  the pastry.
  
  Choose an ovenproof earthenware or glass baking dish 2 to
  2-1/2 inches deep and about 2-quart capacity and brush the
  inside with oil. Divide the pastry into two unequal parts,
  and then again into halves. On a floured surface roll out
  one of the larger pieces of pastry. This should be large
  enough to line the dish, coming up and over the sides - this
  should make it very thin. Fit it into the baking dish and
  brush it with olive oil. Do the same with the second piece
  of pastry, placing it on top of the first, and brush again
  with olive oil.
  
  Sprinkle the tablespoon of rice or cracked wheat over the
  bottom, to soak up excess juices, and fill with the spinach
  and herb mixture. Roll out the remaining two pieces of
  pastry, separately, to fit the top of the dish. Place the
  first on top of the spinach, brush with olive oil, then
  place the second on top of that. Prick the pastry with a
  fork in an attractive pattern and brush the entire top with
  olive oil. Sprinkle with sesame seeds. Bake in an oven
  preheated to 350øF/175øC for 45-50 minutes, until golden
  brown.
  
  Source: Recipes from a Greek Island - by Susie Jacobs
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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... A little rebellion now & then is necessary medicine for a healthy gummint
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