Text 33775, 107 rader
Skriven 2013-02-17 08:33:38 av Dave Drum (1:18/200.0)
  Kommentar till text 33754 av Nancy Backus (63935.cooking)
Ärende: Smelly stuff
====================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> I had originally thought of moussaka - something I like pretty well as
 DD> long as it's not made with eggplant. Potatoes only are much preferred.
 DD> John at the Star 66 Cafe makes a killer moussaka ... but, not often
 DD> enough as it does not sell well to his regular clientele. Oddly,
 DD> though, spanakopita is a staple on the menu. Go figger.

 NB> Spanakopita has a cachet to it (as does baklava)... and perhaps it is
 NB> easier to be frozen after intial prep and then cooked up to order later
 NB> than the moussaka...?  :)

I don't think that they freeze anything that they make in their kitchen. If it
comes in the back door frozen, then that's a different deal. But, I'm pretty
sure they don't freeze things after they are prepped. I will enquire, however.
And they don't offer baklava ... Bv)=
 
 DD> Anyways, I like it with white (béchamel) sauce rather than red gravy
 DD> ... but,  that's me. Since you mentioned that you tolerate eggplant
 DD> well - here y'go.

 NB> Thanks for the recipe... it looks lovely, but beyond what I'm likely to
 NB> do... both ingredient wise and time/effort wise...   :)   But it can
 NB> give some ideas to go with... :)

I am always full of ideas ... although, that's not what some would say I am
full of. And acting out some of those ideas might get me jugged for my efforts
- so, I sit on my hands many times.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanakopeta * (Spinach & Feta Cheese Pie)
 Categories: Pastry, Greens, Cheese
      Yield: 9 Servings
 
     10    Scallions; chopped
    1/2 c  Olive oil
     20 oz Chopped spinach; completely
           - defrosted
           +=OR=+
      1 lb Fresh spinach; leaves only,
           - chopped
    1/4 ts Pepper
  1 1/2 oz Fresh dill; chopped
      1 lb Feta cheese; crumbled
    1/4 c  Olive oil; slightly warmed
      1 lb Package fillo sheets
 
  * also spelled "spanakopita" -- UDD
  
  The Jewish community in Greece has incorporated the great
  national spinach and cheese pie into their kitchens although
  it does not have Sephardic origins. No one should be
  intimidated by the use of the thin and fragile fillo sheets
  since a little experience will resolve all problems.
  
  Saute the scallions in the 1/2 cup of oil in a skillet over
  moderately low heat until wilted, about 2 minutes. Firmly
  press the liquid from the defrosted frozen spinach. Add the
  spinach and pepper to the skillet and saute for 5 minutes,
  mixing everything thoroughly. Add the dill and stir for 5
  minutes more to evaporate the moisture. Mix and toss the
  contents. Remove the skillet from the heat, turn out into a
  mixing bowl, and cool. Stir in the feta cheese and set
  aside. (At this stage the mixture may be refrigerated for
  several hours until ready to use.
  
  Oil a heatproof glass or metal baking pan, 13x9x2-inches, on
  the bottom and sides with the warmed oil using a pastry
  brush. Open the package of fillo and spread it out flat.
  Cover the sheets with a slightly damp, not wet, cloth
  kitchen towel since fillo dries out quickly and must be
  protected. Fit 1 fillo sheet into the pan; cut off the
  excess at one end. Save the pieces. Oil the sheet lightly.
  Put down 10 sheets this way, dabbing each sheet with oil and
  touching the corners and center with the brush.
  
  Use the cut pieces of fillo as the eighth sheet, if you
  wish, fitting them as best as you can. The tenth sheet
  should be whole. Cover this with the filling. Cover the
  filling with 10 more lightly oiled sheets. Oil the top sheet
  completely.
  
  With a sharp knife, cut the top fillo sheet just through in
  a 2" diamond shape diagonally across the pan. Do not cut
  deeply.
  
  Bake in a preheated 350øF/175øC oven for 40 to 45 minutes,
  or until the top is uniformly light brown.
  
  Serve warm or at room temperature as an appetizer or as an
  accompaniment to the main course.
  
  Serves 8 to 10.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  From: D. Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It isn't so much what's on the table that matters, as what's on the chairs.
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