Spanakopita -Spinach Pie

 Spanakopita -Greek Spinach Pie

 Decide if you are going to use Fresh or frozen spinach. With Fresh you have to wash your greens and then remove the stems before you fry it up in a pan.  With frozen you have to defrost the spinach the night before.  With both you have to put into a colander and press out ALL the water from the greens before using.  Frozen spinach is easier to work with and I typically use it.

For the filling:

2 lb. spinach, coarsely chopped according to the instructions above.

1/2  cup olive oil

I medium onion

1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped

2 cups crumbled feta cheese (10 oz.)

1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano

1/2  cup cottage cheese

4 large eggs, lightly beaten

1/4cup finely chopped fresh dill or two tsp dried dill

1/2 cup finely chopped fresh flat-leaf parsley

1/4 tsp. freshly grated nutmeg

Kosher or fine sea salt

For the assembly:

1/3 cup Melted butter more as needed

10 9x14-inch sheets frozen filo dough (I use whatever Cash and Carry has), thawed and at room temperature

Instructions

Oven to 350 degrees

Make sure that your spinach is drained of water and processed.

Sauté onions in olive oil till translucent.

Add scallions and cook for five more minutes.

In a large pan, add spinach, onion mixture, feta, Parmigiano, cottage cheese and herbs and spices.  Mix well

Add beaten eggs and mix again.

Butter the bottom and sides of a baking dish sufficient to hold the filo sheets.

Work quickly with the filo as it will dry out exposed to the air rather quickly.

Butter five sheets, one at a time and let them cover the bottom and sides of the baking dish.

Add in your spinach mixture.

Butter four sheets, one at a time and let them cover the bottom and sides of the baking dish.

Tuck the sides of the filo towards the center and with the last perfect piece of  filo, place the filo on top.

Score the pie with your design.  Triangles are traditional, but make squares if you want to! 

Sprinkle water on top-okay, I use a spray bottle to prevent the filo from curling up while cooking.

Bake for 45 to 50 minutes until puffed and golden brown.

Go over your scored lines again and serve them up!

Opa!

Pastitsio

Pastitsio-adapted from Jeff Smith’s recipe.

Meat Mixture

2 tbsp olive oil
1 large Peeled and finely chopped onion
2 cloves garlic, chopped
2 pounds lean ground beef
2 large can peeled tomatoes, pulsed on processor (or used chopped tomatoes)
Salt and pepper to taste
1/2 tsp ground cinnamon
1/8 tsp cloves

Macaroni

4 quarts water
salt
1 lb ziti
2 eggs, lightly beaten
2 tbsp butter, melted
1/2 cup grated Parmesan cheese

Béchamel –white sauce

4 tbsp butter
4 tbsp flour

¼ tsp nutmeg
2 cups warm milk –pour it in a bowl and use the microwave for this.
2 eggs, beaten lightly
2 tbsp dry sherry (optional)
1/2 tsp freshly ground nutmeg
1/2 cup Parmesan cheese
Salt and pepper to taste

Instructions:

Meat Mixture

Heat olive oil in a LARGE SKILLET. Saute onion till golden. Add beef and cook till it just loses its red color, then add and garlic and brown it for a minute or two then add the remaining meat mixture ingredients and simmer, uncovered, for 30-45 MINUTES. It should be thick. Set aside.

Macaroni

Meanwhile, bring the water to a boil in a LARGE STOCKPOT. Add salt and ziti and cook, uncovered about 7-8 minutes. Drain and place in a large bowl. Add melted butter and beaten eggs and grated cheeses. Put half this mixture into the bottom of a greased 9x9x2 inch baking pan and top with about 2/3 of the meat mixture. (You’ll reserve the rest of the meat mixture, keeping it warm to serve atop the final dish). Cover the meat with the remaining half of the pasta.

Béchamel

Prepare the white sauce by melting butter in a large saucepan. Stir in flour and cook for a minute. Gradually add the heated milk and the nutmeg, stirring constantly, and cook till thickened and smooth. Beat the eggs in a separate bowl, then stir in 1/2 cup of the béchamel. Blend and stir the egg/sauce mixture back into the béchamel in the saucepan and CONTINUE to stir over low heat till thickened. Add remaining ingredients to the sauce.

Pour the sauce over the ziti and bake at 350 degrees Fahrenheit for 25-30 minutes, or until the top is delicately browned. Let sit for at least 10 minutes. Serve with a bit of sauce atop each serving.

Baby Food Cake

Baby Food Cake by Nana Lewis

My mom used to make this cake all the time as we were growing up.  I found it again while going through the oldest cookbook I ever bought.  Love you Mom!

Ingredients

2 cups self-rising flour

2 cups sugar

½ tsp each allspice, cinnamon nutmeg

¾ cup oil

3 jars strained baby food (apricot or peaches)

3 eggs

1 cup nuts

Instructions

Mix dry ingredients together.

Beat wet ingredients together including sugar.

Combine the two.

Add nuts.

Oil and flour bundt pan.

Add in batter and bake for 75 minutes at 300 degrees

Cool for ten minutes and turn out onto rack