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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Spanakopita ~ Spinach and Feta in Filo

"Whether you make a tray or triangles; 
these are delicious, filling and healthy!"


INGREDIENTS:

2 lbs. fresh spinach (or 2 16 oz. package of frozen spinach)
1 large onion, finely chopped
3 tbs. olive oil
3 eggs plus 4 yolks, slightly beaten
1 lb. feta cheese, crumbled
1/2 tsp. salt
1 tsp. nutmeg
2 tsps. chopped parsley
1 lb. filo (defrosted)
1 to 1 & 1/2 sticks of butter, melted

PREPARATION:
Preheat oven to 325 degrees F


1.     If using fresh spinach, steam it until wilted.  Loosely chop.  If using frozen spinach, defrost completely and drain well.

2.     In a large skillet, sauté the onion in olive oil.

3.     Add spinach to the skillet and cook until dry.  Stir occasionally. (NOTE:  It is important that the spinach is sautéed until almost all of the water is removed; otherwise the filo dough will get soggy when you are preparing the spanakopita.

4.     Remove skillet from heat allow mixture to cool.

5.     In a large bowl gently mix together eggs, cheese, salt, nutmeg, parsley.

6.     Add the cooled spinach mixture into the bowl and toss to mix ingredients.

7.     To make a tray:
a.          Melt butter in a glass dish.  Use a pastry brush to spread over dough.
b.          Lay two sheets of filo in the bottom of an 11” x 14” baking dish; brush lightly with butter  (you don’t need to cover every inch.)
c.          Repeat with 7 or 8 more sheets.
d.          Spread spinach mixture evenly over the dough.
e.          Lay two sheets of filo over the top of the mixture; brush with butter.
f.           Repeat with the remaining sheets; be sure to butter the top layer.
g.          Slice the tray into squares BEFORE cooking.  (If you wait until after cooking the dough  will crumble.

8.     To make triangles (as shown in photo):
a.          Melt butter in a glass dish.  Use a pastry brush to spread over dough.
b.          Lay out two sheets of filo, brush the top sheet lightly with butter (you don’t need to cover every inch).
c.          Repeat with two additional sheets; brushing each with butter.
d.          With a sharp knife, slice the sheets lengthwise into three equal sections.
e.          Spoon a large dollop of filling onto the left corner of each sheet.  This would be the end closest to you.  Be sure to keep it away from the edge of the sheet.
f.           Take the lower left corner and fold up towards the right in order to form a triangle.
g.          Take the lower right corner and fold straight up.
h.          Take the lower right corner and fold towards the left in order to form a triangle.
i.           Take the lower left corner and fold straight up.
j.           Repeat until the spanakopita triangle is finished.
k.          Place on a baking pan and brush with butter.

9.     Bake for 30-40 minutes; until the dough is a golden brown.

10.  Serve and enjoy!

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