Don't these look so delicious? I love Spanakopita, Greek Spinach Pie, and I always order it at any Greek restaurant I am fortunate enough to visit. It has always been a favorite of mine and I remember having it as a child when I visited Greektown in Detroit with my mom. No visit to Greektown (or any Greek restaurant) is complete without Spanakopita and Saganaki -- Opa!! Over at I Heart Cooking Clubs this week the theme is Go Green! and even though I already posted one entry for Go Green! week, this Angel Hair Pasta with Zucchini, Mint, and Feta, that was a recipe I made last fall and I wanted to do another Tessa Kiros "Green" recipe this week. I settled on her Spanakopita Spinach Pies in her book Foods From Many Greek Kitchens. After reading through the recipe, I realized that these weren't the traditional spanakopita that I think of that is baked in a big dish and cut into squares, nor was it the second way I think of spanakopita, appetizer style folded into little triangles of phyllo, nope, these were rolled up "cigar" style -- how fun! Spanakopita Rollsadapted from Tessa Kiros -- Food From Many Greek Kitchens changes in italics 5 tablespoons olive oil 1 and 1/2 cups chopped green onions with some green (okay, sorry to be a spoil sport but I hate onion in my spanakopita although it is almost always there when commercially prepared, that is why I usually make my own and leave the onion out, which is what I did this time as well) 1 pound 9 ounces spinach leaves, about 2 bunches, washed, drained, and shreded (I used 2 frozen 9 ounce packages, defrosted in the microwave) 1/3 cup coarsely chopped fresh dill, include some stalks (I used 1/2 teaspoon dried dill weed) salt 7 ounces feta, coarsely shredded (crumbled is what I used) 2 eggs (I dropped this down to 1 egg to hold it all together, I don't like when it gets too eggy) freshly grated nutmeg freshly ground black pepper phyllo pastry / dough (this recipe yeilded 1/2 roll, phyllo here is packaged with two individually packaged rolls per frozen box, next time I would double all of the ingredients and make two pans worth to use up the whole opened roll of phyllo) 27 sheets cut to 9 by 10 inches olive oil, for brushing To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and saute until softened. Add the spinach and a little salt, and cook, covered until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Here is what I did since I used frozen spinach, defrost in the microwave for 6 minutes (per package), with a silt in the package and the spinach in a bowl. Let cool. Open the bags carefully, they are super hot, and dump the spinach into a colander to squeeze the water out. Remove to a bowl to cool. It was at this point I added the 5 tbsp olive oil. Add the dill, feta, eggs, nutmeg, and a few grings of pepper. Mix thoroughly and taste a little for salt. Preheat the oven to 350 and grease a 12 and 3/4 by 8 inch baking dish. I used a glass 9 by 13 pyrex dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. I did not cut mine, just rolled them up in the size they were cut in the package, one sheet per spanakopita roll. Now you will have to work quickly so that the pastry doesn't dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay one phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with olive oil and repeat once more, so that you now have 3 layers. I did not do this and just used the sheets as the sizes they were cut as packaged, brushed with oil, and there was plenty of phyllo on the roll. Now dollop 2 heaped tablespoons of filling along the short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil -- I skipped this and brushed the rolled rolls with a little butter before putting them into the oven. Make 8 more rolls in this was and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Here they are with my baking helper, ready to go into the oven. Bake for about 30 minutes (I baked mine 35 for optimum golden browning) or until golden. Cool a dash before serving, as these are best eaten warm. We thought they were great cooled a little too, I even like them just slightly warm. ~~~ I thought these were wonderful, one of my favorite Tessa Kiros recipes for sure! I love, love, love the rolled shape and wonder why I hadn't thought of that before. They would be perfect for a Greek dinner or appetizer party. Not that I know I can make two pans worth with one roll of phyllo dough this will help immensley with planning and not wasting phyllo dough! Picky husband does not like spinach and my six year old son did not want to try these, but my daughter and my youngest (my baking helper) had one and liked them even though I know the spinach is a tough sell. Thank goodness they are feta fans and the enjoyed the feta flavor. I will be making this again for sure and if you like spanakopita, or even spinach and feta, give these a try as soon as possible!
Olliebollen are traditional Dutch doughnuts made with apples, raisins, and currants. These deep-fried goodies are often served at New Year's.
Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is it’…
Whether you call it a hero, a sub, a grinder or a sandwich, this one is layered with amazing cured Italian meats and provolone cheese.
Thai white rice flour is cheap and readily available in the flour aisle of pretty much any Chinese or Asian grocery store. Just bring in the picture below! Make sure you get Erawan brand in the red packaging.
Chinese Pork Sung Bun are made with a milk bread base ad baked with pork sung (shredded pork jerky) and fresh scallions Pork Sung buns can always be found in Chinese or Asian bakeries but if you can't find them, then try this step-by-step recipe at home.
Don't these look so delicious? I love Spanakopita, Greek Spinach Pie, and I always order it at any Greek restaurant I am fortunate enough to visit. It has always been a favorite of mine and I remember having it as a child when I visited Greektown in Detroit with my mom. No visit to Greektown (or any Greek restaurant) is complete without Spanakopita and Saganaki -- Opa!! Over at I Heart Cooking Clubs this week the theme is Go Green! and even though I already posted one entry for Go Green! week, this Angel Hair Pasta with Zucchini, Mint, and Feta, that was a recipe I made last fall and I wanted to do another Tessa Kiros "Green" recipe this week. I settled on her Spanakopita Spinach Pies in her book Foods From Many Greek Kitchens. After reading through the recipe, I realized that these weren't the traditional spanakopita that I think of that is baked in a big dish and cut into squares, nor was it the second way I think of spanakopita, appetizer style folded into little triangles of phyllo, nope, these were rolled up "cigar" style -- how fun! Spanakopita Rollsadapted from Tessa Kiros -- Food From Many Greek Kitchens changes in italics 5 tablespoons olive oil 1 and 1/2 cups chopped green onions with some green (okay, sorry to be a spoil sport but I hate onion in my spanakopita although it is almost always there when commercially prepared, that is why I usually make my own and leave the onion out, which is what I did this time as well) 1 pound 9 ounces spinach leaves, about 2 bunches, washed, drained, and shreded (I used 2 frozen 9 ounce packages, defrosted in the microwave) 1/3 cup coarsely chopped fresh dill, include some stalks (I used 1/2 teaspoon dried dill weed) salt 7 ounces feta, coarsely shredded (crumbled is what I used) 2 eggs (I dropped this down to 1 egg to hold it all together, I don't like when it gets too eggy) freshly grated nutmeg freshly ground black pepper phyllo pastry / dough (this recipe yeilded 1/2 roll, phyllo here is packaged with two individually packaged rolls per frozen box, next time I would double all of the ingredients and make two pans worth to use up the whole opened roll of phyllo) 27 sheets cut to 9 by 10 inches olive oil, for brushing To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and saute until softened. Add the spinach and a little salt, and cook, covered until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Here is what I did since I used frozen spinach, defrost in the microwave for 6 minutes (per package), with a silt in the package and the spinach in a bowl. Let cool. Open the bags carefully, they are super hot, and dump the spinach into a colander to squeeze the water out. Remove to a bowl to cool. It was at this point I added the 5 tbsp olive oil. Add the dill, feta, eggs, nutmeg, and a few grings of pepper. Mix thoroughly and taste a little for salt. Preheat the oven to 350 and grease a 12 and 3/4 by 8 inch baking dish. I used a glass 9 by 13 pyrex dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. I did not cut mine, just rolled them up in the size they were cut in the package, one sheet per spanakopita roll. Now you will have to work quickly so that the pastry doesn't dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay one phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with olive oil and repeat once more, so that you now have 3 layers. I did not do this and just used the sheets as the sizes they were cut as packaged, brushed with oil, and there was plenty of phyllo on the roll. Now dollop 2 heaped tablespoons of filling along the short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil -- I skipped this and brushed the rolled rolls with a little butter before putting them into the oven. Make 8 more rolls in this was and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Here they are with my baking helper, ready to go into the oven. Bake for about 30 minutes (I baked mine 35 for optimum golden browning) or until golden. Cool a dash before serving, as these are best eaten warm. We thought they were great cooled a little too, I even like them just slightly warm. ~~~ I thought these were wonderful, one of my favorite Tessa Kiros recipes for sure! I love, love, love the rolled shape and wonder why I hadn't thought of that before. They would be perfect for a Greek dinner or appetizer party. Not that I know I can make two pans worth with one roll of phyllo dough this will help immensley with planning and not wasting phyllo dough! Picky husband does not like spinach and my six year old son did not want to try these, but my daughter and my youngest (my baking helper) had one and liked them even though I know the spinach is a tough sell. Thank goodness they are feta fans and the enjoyed the feta flavor. I will be making this again for sure and if you like spanakopita, or even spinach and feta, give these a try as soon as possible!
Wholemeal Cafe Takaka Ingredients 150 g butter 2 tablespoons golden syrup 3/4 cup brown sugar 3/4 cup coconut 1 1/2 cups rolled oats 3/4 cup flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons grou…
We love the looks of just about every recipe in Pasta Sfoglia (see our review here). But we decided to reprint one of the simplest, most elemental recipes in the book: Fusilli al Telefono. Pasta cooked with a simple homemade sauce of tomatoes and basil, with an entire pound of fresh whole milk mozzarella folded in until it melts and runs off the pasta like gooey strings. Yum yum. We would like a plate of this right now please!
Rock candy is always a fun favorite of children, and it's a fantastic way to disguise a Summer science lesson as a sugary treat!
You’ll learn how to make a natural, homemade soap using an easy, heat-free method. Cold process soapmaking uses a chemical reaction to turn a lye and oil
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Last week I received an unsolicited email from the fella's father. He wanted to talk about squares. Not the mathematical kind, the edible kind. True squares to be specific. That led to an email exchange about True squares which I would like to share with you now. Hi Karen, If you’re still in the...Read More
One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try.
The BEST Chinese Crispy Beef Meat Pies you will ever try! Pan-fried to perfection, the outside is crispy while the inside is super juicy. Once you take a bite into these Chinese Crispy Beef Meat Pies, you will be blown away by how delicious they are and how easy it is to make at home.
A Middle Eastern flatbread made with a soft dough and topped with either a mix of cheese and nigella seeds or a Za'atar and olive oil blend. A delicious way to start your day - always with a cup of tea.
Char siu can be prepared with chicken, not just pork alone. Here is the recipe for char siu chicken. Cha siu chicken is an improvisation from the traditional cha siu prepared with pork belly and shoulder loin. The flavor of char siu chicken is as good as pork when it is made with skin-on deboned chicken thigh.
See Full Recipe Here . . .
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Tiramisu Cheesecake
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The only millionaires shortbread I've ever had is the one from Starbucks. They don't even call it millionaires shortbread though. They call it a chocolate....
I had the pleasure of using @wusthof knives to prepare this meatless Ghanaian Groundnut Soup! I am so used to preparing Ghanaian dishes with a meat, fish, or chicken base but in honor of Earth Month and practicing more sustainable cooking, I challenged myself to make this delicious Ghanaian meal meatless with a #sustainabilityswap. This […]
Explore bhpan's 197 photos on Flickr!
Want to learn how to make homemade perogies from scratch? Potato Perogies are delicious food for the soul and in this recipe for perogies, I'll teach you how to make perogies right at home as well as give you suggestion as to what to serve with perogies and a few suggestions on how to cook perogies
(recipe adapted from http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html ) As I have promised y...
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Easy Cucumber Tea Sandwiches made with soft, white bread (no crust, of course) sliced cucumbers, and creamy dill spread so delicious, you could eat it with a spoon!
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Warm baked feta wrapped in layers of crispy, golden brown phyllo pastry and drizzled with honey!
Ideas para realizar unas oreo pops para tu próxima celebración familiar o para que este mismo fin de semana sea de lo más dulce.
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Every Jewish New Year, or Rosh Hashana, I bake up some delicious honey cake. Honey is used in cooking and baking around the New Year to symbolize a sweet new year. This year I’m not doing i…
Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is it’…
