Archived entries for entree

Pie-Eyed Meat Pie: Drunken Pulled Pork

In old timey days, two bottles of cider was enough to make one completely pie-eyed.  Well, in this recipe, it won’t even take one!  This delicious “pie-eyed” pastry is stuffed with “drunken” pulled pork which is slow roasted in hard apple cider.  We’re upping the old timey ante by turning the classic British meat pie on its head, by substituting the traditional round shell for a tantalizing EYE shape, whose interior is porked out with our cider roasted meat.

This Eye of Pi looks great and tastes even better, especially when garnished with the delicious hard cider au jus as a dipping sauce!  The recipe itself is quite simple, however the shape of the eye complicates the process quite a bit.  To get the eye shape, we created a custom mold using a spring form pan, aluminum foil and rice.


Mold made using a spring form pan, aluminum foil and rice based from a drawing above.

Because classic British meat pies are tall and stand on their own, we needed a mold which would give stability during cooking, but then could be easily removed.   Using a spring form pan, allowed us to easily remove the sides, discard the rice, which gave the aluminum walls of the mold stability and cut off the aluminum mold.


Mold being removed half-way through baking process.

After slow roasting the pulled pork in hard cider, we pulled it apart and compressed it into a tight ball to give us a proper filling texture.


Compressed ball of pulled pork to be used for filling.

Once our mold and our meat filling was ready, we made a pastry dough and began construction of our eye pie.  Because the pie needs to stand on its own, once cooked, the dough needs to be thick, about 1/4″.

Once the dough topper was in place, we decorated with extra pieces of dough cut out to mimic the eye lashes,  pupil, iris and tear duct.  Food coloring was applied for added effect and the parts were laid on the pie to create the final touches.

The pie was baked for an hour at 325 degrees, until it was strong enough to have the mold removed.  Once this was done, it was brushed with egg yolk and put back in the oven for an additional 30-45 minutes at 400 degrees.

It was sliced and served warm.  Delicious.

Here is the full recipe with detailed steps.  Check out the slide show for more images.

Butterkäse Mac ‘N Cheese with Pickled Green Tomatoes

A Forkable original recipe developed for the 30 days of Mac n’ Cheese project!

Recent studies indicate that everyone in the entire world loves Macaroni and Cheese. Second on the most loved food list is…pickles!  So why not put the two together?  For our recipe, we’re pairing the tart saltiness of pickled green tomatoes with the buttery creaminess of Wisconsin Butterkäse Cheese.  Sun-dried tomatoes lend a touch of sweetness and some fresh dill help accentuate the dill pickley-ness.  We’re using pickled tomatoes because they have a slightly softer crunch which lends itself well to this dish, but you can feel free to substitute regular pickled cucumbers or even pickled jalapenos if you like to live spicy. OK, let’s get cookin!


Butterkäse Mac ‘N Cheese with Pickled Green Tomatoes

Ingredients:

  • 16 ounces Cavatappi noodles or noodles of your choice
  • Olive oil for tossing pasta
  • 5 tablespoons butter, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, diced
  • 1 1/2 tablespoons flour
  • 1 cup cream
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 tablespoon fresh dill, chopped
  • 1 cup (4 ounces) Wisconsin Muenster, shredded
  • 1 heaping cup pickled green tomatoes, chopped
  • 1/2 cup sun-dried tomatoes (in oil), chopped
  • 2 to 3 cups (8 to12 ounces) Wisconsin Butterkäse, shredded
  • 1/2 cup bread crumbs

Directions:
Preheat oven to 375°F.

Cook the pasta: Boil large pot of water.  Add salt to taste.  Add pasta and wait for water to reboil, stirring to keep pasta from sticking to the bottom of pot.  Cook until al dente (firm to the bite), approximately 10 minutes.  Once pasta is al dente, drain water.  Lightly toss in olive oil to coat.  Taste.  If not salty enough, add a pinch of salt.  Set aside.

Make cream sauce: Over medium heat, melt 3 tablespoons of butter in a sauté  pan.   Once butter has melted, add chopped onion and garlic.  Sauté until onions are clear, 3 to 5 minutes.  Add flour and mix until well blended.  Add cream and milk.  Stir until mixture bubbles and thickens.  Add salt, fresh dill and Muenster.  Stir until cheese has melted.

Assemble dish:
Toss pasta with pickled tomatoes, sun dried tomatoes and shredded Butterkase cheese.  Place in a large casserole dish.  Pour cream sauce mixture over the pasta and fold in until mixed.  Melt the remaining 2 tablespoons of butter and mix with bread crumbs.  Sprinkle bread crumbs over the top of the pasta.

Bake: Bake for 30 minutes until crispy golden.

Eat and enjoy!

Check out our recipe, featured in the 30 days of Mac n’ Cheese project!

Cows In A Blanket: Stuffed Cabbages

I always called this dish “Pigs in a Blanket”.  Until recently, when it was pointed out to me that there are no “PIGS” in the way I prepare stuffed cabbages.  SO I’m going to have to start calling this dish something else.  Cows In a Blanket?  Cows in Cabbage?  Oh, I don’t know.  Lets not stress out about nomenclature.  Lets make some delicious wintertime comfort food.  This recipe is good to make in bulk and freeze in individual containers, so you can really spread the comfort around.

Stuffed Cabbages:
makes 8-10 servings

  • 1 head of cabbage
  • 2 lbs ground beef
  • 1 c. cooked rice
  • 1 large onion, chopped
  • 3-4 medium carrots, chopped
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1 Tbs dried or fresh thyme
  • 2 c. marinara
  • 1/2 c. ketchup
  • 1/3 c. brown sugar
  • 1 tsp powdered mustard

Make Stuffing:  This is a stuffing I suggest, but really, you can make any stuffing you like.  That’s whats great about this dish!  However,  for our recipe: cook rice.  Mix cooked rice with ground beef, chopped onions and carrots, salt, pepper and thyme.  Mix with fingers.  Go on, really get in there!

Blanch cabbage leaves: Bring a large pot of water to a boil.  Cut the core out of the bottom of the cabbage.  Place cabbage head in the boiling water for 30 seconds and remove.  Pull off softened leaves.  When the leaves don’t want to come off, place back into boiling water and repeat until all leaves are removed.  Once leaves are off, you may want to boil individually for another minute or so, until softened.

Stuff Cabbages: Use 1/2 c. filling for large leaves and 1/3 c. filling for small ones.  Place filling near base of leaf, inside where stem curls in.  Using hands, mold filling into a roll shape into the base of the leaf.  Fold in edges and then roll until you have a nice solid little cabbage package.  Like a little gift!

Pack stuffed cabbages into a baking dish of choice.  If you want to freeze some, you can package the stuffed cabbage rolls into ziplock bags and freeze now.

Make Sauce: Mix marinara, ketchup, dried mustard, brown sugar.  Pour mixture over cabbages.

Bake: at 400 degrees for 30-40 minutes.

Eat Up!  Serve warm.  Yum.

MEAT LOAF: For Lovers

Ah, me gusta loafs of meat
Ah, me gusta loafs of meat
I like to eat; they are very sweet
Ah, me gusta loafs of meat
fin
.

Oh, hello. I didn’t see you there. I was just making meatloaf and singing the traditional meatloaf song. You want to join me? Of course. Everyone loves meatloaf! Lets make art.

Mimi’s Meatlaof
serves 6 – 8

  • 1 1/2 lb ground beef
  • 2/3 c. bread crumbs
  • 1 c. milk
  • 1 egg
  • 1/2 grated onion
  • optional: chopped carrots, peppers or whatever vegetables you want!
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 c. brown sugar
  • 1 c. ketchup
  • 1 Tbs dry mustard
  • 1/3 c. water

Preheat oven to 350 degrees

Mix ground beef, bread crumbs, milk, onion, egg, salt, pepper and whatever additional vegetables you want. Get in there, squidge them around with your fingers. It feels sooooo good.

Place meat mixture in a bread loaf pan. I like to make a few indentations in the meat with my fingers for the sauce to go down into.

In a separate bowl, mix the ketchup, brown sugar, mustard and water. Pour the sauce over the meatloaf. Place the bread pan on a baking sheet (to collect any stray juices) and bake for 1 hour.

EAT. Me gusta loafs of meeeeeeeeaat!

Lazy Lamb Kabob

My 5 week long hiatus in the kitchen has finally come to an end.  Sort of.  I mean, if you consider grilling pre-made frozen meat patties, cooking.  Since I’ve been off my game for so long, I’ll say it does!  This week, I took some frozen lamb patties out of the freezer and grilled them up for a quick lamb kabob dinner.  It was delicious and quick, so I’d say it fits with my websites mission.  The original recipe has you mixing the kabob patties and chilling them for an hour to marinate.  I mixed it together and froze them, so they had a few weeks to stew in their spice juices.  The result was hot and tasty.  Here’s the scoop.

Lazy Man’s Lamb Kabob

  • 1 lb. Ground lamb
  • ½ medium onion
  • 2 cloves garlic
  • 1-2 jalapeno peppers
  • ¼ c. finely chopped fresh cilantro
  • 1 T. fresh ginger
  • 2 tsp. coriander, ground or freshly crushed
  • ½ tsp. cayenne pepper
  • ½ tsp. ground cumin
  • ½ tsp. freshly ground black pepper
  • 1 tsp salt

In a food processor, pulse garlic and ginger until finely minced.  Add onions, jalapeno and cilantro, and pulse until well chopped and mixed.  (If you don’t have a food processor, just mince/chop all ingredients by hand- with a knife, dummy!)

In a bowl, mix onion mixture with spices and ground lamb.  Kneed and squeeze ingredients until well mixed.

Form mixture into 4-5 patties, about 5 inches long and ¾ inch thick.

Wrap each patty individually in plastic wrap and then put in a ziplock bag and freeze for up to 6 months.

When ready to cook, oil the grill grate over hot coals, or heat a cast iron skillet/grill over medium high burner. Arrange the patties on the hot grate and gill, turning with a spatula, until nicely browned on both sides and cooked to taste 4 to 5 minutes per side for medium.

Serve with Tzatziki sauce, fresh tomatoes and pita.

How To Make Pulled Pork: Its SO EASY!


Photo Courtesy of Flickr User FotoCuisine

Pulled pork has to be one of my most favorite summer meals.  It’s the perfect choice for large parties because one pork roast provides about 20 servings, is very easy to prepare, inexpensive, and full of delicious fatty goodness. Although it needs about 24 hours prep time, only 30-45 mintues of this is active work.  Sounds good to me!  Plus who doesn’t like pulled pork.  Well, maybe vegetarians.  I bet if you could get them to try it though, this dish would be enough to send them over to the dark side!

Easy Pulled Pork
4-12 hours dry rub marinade, 6-7 hours roasting, 30-60 min. prep, Total: 10-20 hours total

1 large 6-8 lb pork shoulder or Boston Butt (which is a shoulder cut)

Dry Rub

  • 1/4 c. brown sugar
  • 1/8 c. (2 Tbs) kosher or other coarse salt
  • 1/8 c. (2 Tbs) Paprika
  • 1/8 c. (2 Tbs) Black Pepper
  • 1 Tbs garlic powder
  • 1 Tbs dry mustard

Carolina Vinegar BBQ Sauce

  • 2 c. cider vinegar
  • 1 c. ketchup
  • 1/2 c. brown sugar
  • 1/2 c. brown mustard
  • 1 Tbs lemon juice
  • 1 Tbs hot sauce
  • 1 Tbs Worcestershire
  • 2 Tbs Butter
  • 1/2 tsp. salt
  • 1/2 tsp black pepper
  • horseraddish to taste

Prepare dry rub: 4-12 hours before roasting, marinate pork roast with dry rub.  The longer you can leave it the better.  I prefer to do it overnight.

Mix all dry rub ingredients in a bowl.  Rub over roast and into any folds and creases in meat to cover completely.

Wrap in cellophane and refrigerate for as long as you choose 4-12 hours or more.

Get Roast Pork In Oven: Preheat oven for 275 degrees.  Place pork roast in a roasting pan.  I’ve experimented before with placing the roast on a wire rack or just placing it on the bottom of the pan.  DO NOT use the wire wrack!  It keeps the fat from fully cooking and dissolving.  You want the fat to melt into the pot where it can then be reabsorbed by the meat, making for a much juicier roast!  Don’t worry about covering the meat for the majority of the cook time.  Just slap the meat in a roaster and put it into the oven!


You can see I’ve split up my roast into two sections.  I was experimenting with the rub.  On the darker one, I applied the rub before freezing months ago.  The other, I did according to these directions.  The freezing before hand worked, and helped cut out a bit of time, but not really worth doing as the meat flavor was a bit stronger.  It did work though.

Prepare BBQ Sauce: While your pork is roasting, make your BBQ sauce.  Mix all ingredients together.  Its just that easy.  Taste and tweak flavors according to desire.  Keep chilled until needed.

Roast Pork for 5-7 hours:  Check your roast at 5 hours.  Meat will be done with it reads about 170 degrees at its deepest part with a thermometer AND it will fall apart easily to the touch.  If the temp is good, but the meat still feels firm, leave it for another hour or so.  You’ll know your meat is done, when you can easily fork it apart.  If you check at 5 hours or so and the rub is starting to look blackish, like it might be burning, cover with tin foil and return to the oven.


You can see I used a wire wrack with this roast, but as I said before, I think it works better without it.  This roast was a bit drier then other roasts.  However, after pulling the meat apart, I poured the fat juices at the bottom of the pan over the roast and it made it much better.

Pull your Pork: When the pork is done, remove from oven and let sit for 15-20 minutes covered with tin foil.  If you have  pan full of melted pork fat, remove the pork from the pan and place in a bowl.  Using forks, pull the pork meat apart into strings.  Remove bone and excess fat.  You may want to pour a bit of extra juice from the roaster over the pork to keep it moist.  You can also pour some of your BBQ sauce on your pork now, or let people apply their own BBQ sauce depending on desire.

Serve your Pulled Pork: Set out with your BBQ sauce, buns and a delicious cole slaw for a topping.  Yum.  This really is so easy.  I’ve never had it go wrong.  I just don’t think you can screw this dish up!  Its a fail safe for anyone wanting to throw an awesome summer party!

Chicken Calzones with Sun Dried Tomatoes

I’ve been on a “sun dried” tomato kick, as I spoke about in my last post; by which I mean drying them in the oven instead of the days long process of leaving them out in the sun. By only slow roasting them for an hour or two, you can intensify the flavors but still keep the tomatoes juicy. They can create a great instant sauce by mixing with pesto and putting them on top of pasta, pizza or in calzones. I was having a friend come over for a nice lunch, so I decided to make a quick and delicious calzone with some baked chicken breast, pesto and tomatoes. Here’s my process:

Chicken Calzones with Sun Dried Tomatoes
makes 3-4 calzones; prep time: 60-90 min; bake time: 20 min

Dough:

  • 1 3/4 c. flour
  • 1/2 tsp salt
  • 1 1/4 c. luke warm water
  • 1 tsp live active yeast (1/2 package)
  • 1/2 tsp honey
  • 2 Tbs Olive oil

Filling

  • 3-4 large plum tomatoes
  • 1 large chicken breast
  • 1 egg
  • 1/2 c. bread crumbs
  • Italian seasoning (or dried basil, rosemary, thyme)
  • olive oil
  • salt and pepper
  • 2 large cloves of garlic
  • 1/4 – 1/2 c. pesto of your choice
  • Mozzarella cheese, shredded
  • Parmesan cheese

Prep dough: Mix flour and salt.  Make a well in dry ingredients and pour water.  Place yeast in water and let sit for 5-10 minutes until yeast is disolved and looks puffy.  Add oil and honey.  Either by hand or using a dough hook on a mixer, gently begin to kneed the dough together.  Once dough is smooth, cover with a towel and place near or on top of your stove.  Let sit for an hour to rise.

Prep Tomatoes to slow roast:  Preheat oven to 250 degrees.  Cut tomatoes in half or quarters.  In a bowl, coat with olive oil, sprinkle generously with dried Italian herbs, salt and pepper.  Lay out on a baking tray and roast for about an hour.

Prep breaded chicken breast: Cut chicken in half through the width of the breast, like you would fillet a fish.  Cut slices in half, to make four pieces.   Mix dried bread crumbs with Italian seasonings, salt and pepper in one bowl.  In another bowl, place egg and lightly beat with a fork.  When tomatoes are done in oven, turn broiler on.  Take each chicken breast and coat in egg and dip in bread crumbs.  Place breaded breasts on a baking sheet and place under broiler for about 8-10 minutes for each side until breading is golden and chicken is cooked.  Keep an eye on them, so the bread crumbs don’t burn.

Assemble Calzones:  Preheat oven to 400.  Take your dough and separate into 3 or 4 balls.  Roll dough out into circles.  Dice your garlic cloves and place in a small dish.  Lightly cover with olive oil.  Brush garlic oil over middle of dough circles.  When chicken is done in broiler, remove and cut into thick slices.  Lay slices of chicken over garlic oil.  Brush 1-2 Tbs of pesto over chicken.  Lay oven dried tomatoes over chicken.  Cover well with shredded mozzarella cheese.  Using left over egg from Chicken breading process, brush egg yolk around edges of Calzone.  Fold close and pinch edges.  Brush tops of calzone with egg and sprinkle with Parmesan cheese and your choice of seasoning.


Bake Calzones: Bake at 400 for 15-20 minutes until golden brown.  Eat up.  Yum!

Left-Over-Remix: Poor Man’s Enchilladas

I love dinners which can be described as everything but the kitchen sink.  I had a collection left overs from the Rice and Beans we had for dinner the other night I wanted to use up but, I also had friends coming over, so I needed to serve something appealing.   To top this off, I was also in a very lazy mood and not wanting to fuss much as well as not spend much money on more groceries.

Here’s a list of what I had available:

  • left over white rice and re-fried black beans
  • oversize burrito tortillas
  • salsa
  • sour cream

I decided with a quick trip to the corner store for a few veggies and cheese, I could whip up a quick vegetable enchilada dish.  As I said, I didn’t want to fuss, so by mixing a bit of  the sour cream into the salsa, I could make a quick creamy enchilada sauce.  Here’s what I came up with.

Poor Man’s Vegetable Enchiladas
prep time: 20-30 minutes  bake time: 30 minutes  total: 1 hour

  • 2-3 c. cooked rice
  • 2 c. re-fried beans
  • 2 onions, sliced
  • 1-2 peppers or chilies sliced
  • 2 small zucchinis sliced
  • 1 lime
  • 1-2 c. salsa
  • 1/4 c. sour cream
  • 8 oz. bag shredded cheese
  • hot sauce

I started out by preparing some vegetables. You can use whatever vegetables you want.  I decided some caramelized zucchini would be nice, so I sliced them up, coated with oil, salt and pepper and broiled them until they were a light brown and a bit crispy, about 15 min.  After removing the zucchini, I turned the oven heat from broil to 350 to bake the enchiladas  Meanwhile, I sliced my onions, an orange pepper and a red chili and sauteed them over medium heat.  When the onions were transparent, I squeezed half a lime over the onions and peppers and let them cook for a minute or two before removing from heat. I then mixed the zucchini in and seasoned the veg mix to taste with a bit more salt.

Next, I assembled my enchiladas.  I heated up the rice in the microwave for a minute or two, just so they wouldn’t be so firm.  Laying out my three gigantic tortillas, I layered them with a smear of re-fried beans, topped with a layer of rice, and then the vegetables.  I sprinkled about 1/4 c. shredded cheese on top as well as a dripped a bit of hot sauce over the fillings.  Wrapping them up I placed the three rolls in a baking dish.  I took the salsa I had left, and quickly mixed in about a 1/4 c. of sour cream, and then coated this on top of the tortillas.  To finish it off, I sprinkled the rest of the shredded cheese.

Finally, I baked the enchiladas. Those pups got thrown in the oven for about 30 minutes at 350.  And then, it was dinner time!  A quick garnish of avocado and yum yum.  My favorite kind of dinner, quick, cheap and easy!  Oh yeah, and TASTY!

My Secret Beef Stew Recipe!

There are times in life when nothing is more satisfying then a nice bowl of chunky beef stew, especially if its topped with a delicious layer of gooey melty cheese.

I know most of these times coincide with the cold winter weather we are plagued with here in the Midwest, but some times it just so happens to strike during nice spring weather as well.  Last week, I was struck down with a head cold and my sore throat was calling out for a nice bowl of stew.  So despite the 60 degree temperatures, and Ira’s grousing about wanting spring food, I cooked up a nice hot pot of deliciousness.  As always, when the mood hits, this dish hits the spot!

Here’s my secret recipe with a SPECIAL ingredient sure to make your next beef stew a delicious and healthier dish!

Savory Beef Stew

  • 1 1/2 – 2 lb beef chunks.  (My Mom always says chuck roast makes the best stew)
  • 2 large sweet potatoes, chopped small
  • 2-3 bay leaves
  • 1 tbs dried thyme
  • 3-4 large red potatoes, skins on
  • 3-4 large carrots
  • 1 c. pearl onions (fresh or frozen)
  • 1 c. peas (fresh or frozen)
  • salt and pepper to taste
  • if necessary, 1-2 tbs flour to thicken

Prepare your Beef: You can buy pre-cut beef chunks, usually called stew meat at the store for pretty cheap.  However, if you have the money, its worth it to spend the few more dollars on chuck roast and chop it yourself.  It is a better cut of meat and its much more tender and will cook down better.  Cut the meat into about 1″ cubes.

Stew the Beef: Place your beef chunks, bay leaves and dried thyme in a stew pot and add water until all the beef is covered.  Bring to a boil and then down to a simmer.  Simmer your beef for about 60 – 90 minutes.

Prepare the Special Ingredient:  Here is my secret ingredient, are you ready??  Sweet potato!  I know it sounds basic, but this is a surefire way to make a great stew.  Cut the sweet potato in small chunks, 1/2″ or less.  After the meat has been stewing for about an hour/hour and half,  add the sweet potato (its better to let the meat cook longer, but if you’re short on time, you can cut it back to an hour).  Why is this my special step?  Because we’re adding the sweet potato early to cook down into the stew.  It will act as our thickener as well as give a nice sweet flavor to counter balance the savory meat flavor!  And, sweet potatos are a super food, so they’re really good for you. Let cook for 30 or so more minutes.

Add the rest of the vegetables:  Cut the potatoes (leave the skins on for extra vitamins) and carrots into 1″ chunks.  Add these as well as the pearl onions and cook for another 45-60 minutes. Add the peas at the end and let cook for 5-10.

Season to taste: Season using a generous helping of salt and pepper.  Maybe 1 tsp each.  Start out with smaller amounts and keep adding until the flavor is at its best.  Remember, you can always add more, but its difficult to take out too much.

Short Cut: As the name suggests, stew needs to stew, which is time consuming. The longer it cooks, the more the ingredients will start to fall apart, thickening the stew naturally. If you are in a hurry and can’t let it stew for the total 3 hours (for all the steps in the recipe) you can cut back on any of the above mentioned steps.  You will have a soupier stew.  You can quickly thicken it by adding 1-2 Tbs of flour or corn starch and allowing it to cook into your stew for about 15 minutes.  This will help produce a thicker more stew-like base.

Serve: I like to serve my stew with a layer of melted cheese on top, as you can see in the pic above.  Using an oven safe bowl, place a slice of cheese over your hot stew.  Place your stew with cheese under a lit broiler for 2-3 minutes, until cheese is bubbly and ready to serve.  Yum!  Eat up.

**In my opinion, this dish is good for all times of year, especially if you’re sick!

Quick and Easy Spinach Pie

Sure, I love a traditional spinach pie in its flaky filo dough package, but who has the time time to make them?  Sure I could find a spare afternoon here or there, but lets be honest.  It won’t happen often.  That’s why I love this quick and easy spinach pie recipe, off of the Martha Stewart website.

Its basically just a spinach quiche with a crunchy filo dough topping.  It only takes an hour to make and is sooo delicious.  Plus, I was able to continue with operation freezer clean-up, by substituting two bags of frozen swiss chard for half of the spinach!  Good deal.  You can click the link above for the full recipe, but I am going to repost it here with a few alterations.  She gives the recipe enough for two pies, one which you can freeze (which I have done before and recommend), however, here is the halved recipe for just one pie.

Spinach Pie
prep time: 20-30 minutes, bake time: 30 minutes, serves up 8-10

  • 1 large onion chopped
  • 2-3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 3 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
  • 1/2 pound feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup plain dried breadcrumbs
  • 1 tbs fresh grated lemon zest
  • 1 tsp dried dill or 1 Tbs fresh dill
  • 5 large eggs, lightly beaten
  • 4 ounces frozen phyllo sheets, thawed and thinly sliced

Preheat oven to 375 degrees.

Prepare filling: Defrost spinach and squeeze out excess juice.  Chop onions and garlic.  Saute in about 1 Tbs olive oil over medium heat until translucent.  Transfer onions and garlic to a large bowl, mix with spinach, feta, parmesan, bread crumbs, lemon zest, dill and 1 tsp of salt. Mix and season with pepper to taste.  Add eggs and fold into mixutre.

Prepare pie: Pack filling into a 9″ spring form pan.  Thinly slice filo dough.  In a bowl, coat with olive oil until all pieces are lightly covered.  For one pie, you will only use maybe up to a quarter of a box of filo.  You can freeze the rest for another purpose.  Place the filo topping over pie until it is completely covered.

Bake Pie:  30 minutes in oven at 375 degrees.

Serve warm.  Here’s my slice garnished with lemon zest and with an accompanying cup of Avgolemono soup.  Yum!



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