SPANAKOPITA OR GREEK SPINACH PIE

SPANAKOPITA OR GREEK SPINACH PIE

SPANAKOPITA OR GREEK SPINACH PIE

Ingredients

IN THIS RECIPE THE FILLING IS RAW AND CONTAINS EGGS. IF YOU DON'T HAVE A HALF SHEET PAN OR AN OVEN THATS NOT BIG ENOUGH FOR A HALF SHEET PAN MAKE TWO QUARTER SHEET PANS. TRADITIONALLY SPANAKOPITA HAS SEVERAL MORE LAYERS OF FILO DOUGH ON TOP THAN THIS RECIPE BUT I PREFER MINE WITH LESS.

USE BABY SPINACH- IT HAS LOWER MOISTURE CONTENT AND COOKS FASTER.

YOU CAN ALSO USE CHARD, LEEKS, SORREL EVEN ARUGULA (WHICH IS NOT TRADITIONAL BUT VERY TASTY). THIS MAKES 20 PIECES.

1/2 KG PHYLLO OR FILO DOUGH THAWED

1/2 KG BABY SPINACH WASHED AND COMPLETELY DRIED, COARSELY CHOPPED

1 CUP FRESH SEPU OR DILL RINSED, WIPED DRY AND CHOPPED

1 CUP GREEN ONION BULBS AND 2 INCHES OF THE GREEN STALK CHOPPED

1/4 CUP RED ONION FINELY CHOPPED

2 TBSPNS EXTRA VIRGIN OLIVE OIL

2 TEASPOONS FRESH OREGANO LEAVES CHOPPED (OPTIONAL)

SALT AND BLACK GROUND PEPPER TO TASTE

200 GRAMS MILD LESS SALTY FETA CHEESE IN A BLOCK

400 GRAMS HOMEMADE UNSALTED CRUMBLED PANEER COMPLETELY DRAINED

ZEST OF ONE LEMON

1.5 CUPS EXTRA VIRGIN OLIVE OIL

3 GGS WHISKED

Instructions

ALL THE LEAFY GREENS SHOULD BE COMPLETELY DRY. PAT THEM DOWN WITH PAPER TOWELS IF REQUIRED.

PREHEAT OVEN TO 450F AND PREPARE BOTTOM RUNG.

HEAT 2TBSPNS VEGETABLE OIL IN A PAN AND SAUTE THE RED ONION UNTIL JUST SOFT.

SWITCH OFF FLAME AND ADD OREGANO IF USING. ALLOW THIS TO COOL.

COMBINE COOKED ONION MIXTURE WITH WITH LEMON ZEST, SPINACH DILL AND GREEN ONIONS IN A LARGE MIXING BOWL.

ADD BOTH CHEESES AND USING YOUR HANDS CRUMBLE THE CHEESE AND MIX EVERYTHING TOGETHER TO GET A STICKY CREAMY MIXTURE. ADD 1/4 CUP OLIVE OIL.

ADD 1 TEASPOON BLACK PEPPER POWDER AND TASTE THE FILLING. ADD MORE AND PEPPER SALT TO TASTE AND MIX TO COMBINE. ADD WHISKED EGGS AND MIX THOROUGHLY.

GREASE A HALF SHEET PAN (18 BY 13 INCHES) WITH SOME OF THE OLIVE OIL. OPEN YOUR PHYLLO DOUGH CAREFULLY AND UNROLL IT. PULL OUT TWO SHEETS AND PLACE AT THE BOTTOM OVER THE OILED SHEET. SPREAD THE DOUGH EVENLY AND LET THE SIDES HANG OUTSIDE THE SHEET PAN. USING A PASTRY BRUSH OR YOUR FINGERS BAST THE WHOLE SHEET WITH OLIVE OIL.

PLACE ONE MORE SHEET OF FILO DOUGH OVER IT AND BAST AGAIN WITH OIL MAKING SURE TO DO THE OVERHANG AS WELL.

SPREAD THE FILLING OVER EVENLY AND SMOOTHEN THE TOPS. BRING THE SIDES THAT OVERHANG OVER THE FILLING AS NEATLY AS POSSIBLE. BRSH WITH A LITTLE OLIVE OIL.

PLACE TWO MORE SHEETS OF FILO DOUGH OVER THE TRAY AND TUCK THE SIDES INSIDE THE BOTTOM OF THE PIE. BRUSH WITH OLIVE TO COVE RTHE ENTIRE SURFACE.

USING A SHARP KNIFE CUT THE PIE INTO SQUARES - I DO 4 AND 5 ACROSS TO GIVE ME 20 PIECES BUT YOU CAN DO THEM LARGER OR SMALLER. THIS WILL MAKE IT EASIER TO REMOVE FROM THE PAN ONCE BAKED.

PLACE TRAY IN THE BOTTOM RUNG AND REDUCE HEAT TO 350F.

BAKED 30 MINUTES THEN MOVE TO THE MIDDLE RUNG AND BAKE UNTIL THE TOP IS GOLDEN AND CRISPY.

REMOVE AND COOL 30 MINUTES. CUT AGAIN AND SERVE.

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APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

Ingredients

SERVES 5

1/2 CUP GOLDEN RAISINS SOAKED IN 1/4 CUP DARK RUM

FRESH JUICE OF TWO APPLES

2 APPLES PEELED AND DICED INTO 1/2 INCH PIECES

3 TABLESPOONS MEDIUM GRAIN RICE OR KHEER RICE, WASHED

3 CUPS WHOLE MILK, PLAIN

8 CASHEWS SPLICED IN HALF LENGTHWISE

2 TABLESPOONS BUTTER

Instructions

COOK THE RICE AND MILK TOGETHER IN AHEAVY BOTTOMED SAUCEPAN ON MEDIUM FLAME. STIR REGULARLY TO PREVENT BURNING UNTIL MILK IS DOWN TO 1.5 CUPS AND RICE IS COOKED.

STIR IN NUTMEG.

AS RICE COOKS COOK THE APPLE AND JUICE IN ANOTHER SKILLET ON MEDIUM HEAT UNTIL APPLES ARE VERY TENDER AND BEGIN TO CARAMELIZE.

ADD THE APPLES AND ANY SAUCE TO THE COOKED RICE AND MILK. STIR WELL. STIR IN RUM AND RAISINS.

TASTE FOR SWEETNESS. YOU CAN ADD HONEY OR REGULAR GRANULATED SUGAR IF YOU LIKE IT SWEETER. TOAST THE CASHEWS IN BUTTER ON A MEDIUM FLAME AND DRIZZLE OVER THE KHEER.

SERVE HOT OR COLD.

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