Spanakopita

Spanakopita

I've been promising this recipe for a little while
I hope you like it. It's the basic. Be sure to read
more at the link at the bottom, & try some of the other recipes
suggested. Please comment if you use this recipe as is
or tweak it.

preheat oven to 350

Ingredients:
1lb mozzarella cheese, shredded/grated
3 10 oz boxes frozen spinach
1 12 oz container of Feta cheese pieces
4 eggs
salt
pepper
nutmeg
1 1lb box of phyllo sheets


Directions:
add cheeses to a large bowl and mix together

thaw and squeeze all excess water(very important step) from spinach and chop finely

add to cheese and mix thoroughly break up any small parts to have an even blend.

in another bowl crack and whip your eggs, add about 1 tsp. salt and1 1/2 tsp. black pepper 1 1/2 tsp. nutmeg

pour into spinach & cheese mixture and mix together.



open your phyllo and flatten on working surface.
(scoop out a heaping tablespoon for hor d'vours. or for entree about 1/3 cup onto one corner of dough.)



for appetizer fold 1 sheet over top & proceed to roll in a triangular fashion over spinach mix to end. The same folding method is used for larger portions use about 3 sheet for entree. (see photos for folding technique like paper footballs)







traditionally oil or an egg wash is brushed onto the dough to give it a nice color, I spray with a light layer of nonstick spray



for appetizers cook 11 minutes. then flip & cook an additional 6 minutes.
for entrees double these times.


These are the appetizer sized portions I made for my daughter's class this morning)


I always serve with a small amount of salad and another vegetable as a meal (as first pictured).

I do not get creative with more herb or onions in this recipe it is the basic.
Please feel free to tweak to your tastes.

this recipe made 4 full sized + 36 appetizer sized portions (you can pre-make this and freeze your triangles in wax paper) although phyllo is a fickle bird. if left out it gets brittle, if wet it get super sticky.

It is mostly eaten as a snack in Greece
In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel
The pastry is similar to torta pasqualina, a traditional dish from Italy's Liguria region, that is very common in Argentina and Uruguay.

It can also be made with puff pastry

Read More about Börek style pastries
http://en.wikipedia.org/wiki/Burek

Have a Nice Day
~V
Keep It Green

Tofu Tacos

I know you all have done a Taco Night
Change it up every now and then or make a forever change

A Smart Food Swap was mentioned in an earlier Blog
So we had to try it out
It was a WINNER in our house
No Taco Flavored Tofu was left over (Big Smile)



Ingredients:
We used a prepackaged Taco Seasoning Mix
1 Package of Extra Firm Tofu, Pressed it ourselves for about 2 hours
3 Roma tomatoes, dices
1/2 white onion, diced
sharp cheese, grated
Lettuce, shredded
3 carrots, shaved into ribbons
1 avocado, peeled and thinly sliced
1 Tbsp lemon juice
Corn tortilla shells, Hard or Soft

Salsa if you like
hot sauce if you like

Directions:
Pressing Tofu: Open package discard water. We replaced plastic film
and placed a 12oz can on top and put back into the refrigerator
while we went to pick up the kids.



Prepare the other toppings when you get back leave the lettuce for last.
Chop Lettuce With A Plastic Lettuce Knife to prevent Discoloration
When preparing the avocado toss in the lemon juice to prevent browning.

Tofu crumbles: discard water from pressed tofu. Place on a cutting board
and crumble with a fork (Easy)

Then prepare Tofu in a pan with just a touch (2 tsp) of oil to sizzle
(I used bacon grease)and flavor. Then to Taco Seasoning Directions on the package.
No need to drain oil, I did add only half the water directed on the package.

We served with Cuban Style Black Beans & Rice
Cook on Med Heat
We had about 1 c leftover cooked white rice
we added 1 can refried black beans and mixed in about 1/2 c water
Watch this don't let it get away this will burn to bottom of pan.
stirred until smooth and put in 1 1/2 Tbsp Garlic powder.
Let it heat through. Fast & Easy a great side for Tacos.



This recipe and more will be in our <i>Upcoming Cookbook

Your family will love it and you'll love the fact you're Feeding Them a Healthier Meal
Look up more Tofu Exchanges it's an amazing food.

Carrots "Fantastique"

This came from our Oldies Recipe Box.
I'm sure it's from the 1970's or early 1980's
(Due to the specificity of the Sweet'n'Low product use)

Carrots "Fantastique"

Ingredients:

2 sm. cans tomato sauce
1 Tbsp. mustard
2 Tbsp. Worcestershire sauce
salt
pepper
8 pkgs. sweet 'n' low
1 lb. can of sliced carrots
2 Tbsp. dry onion flakes


Directions:

MIX all ingredients.
Refrigerate.
Eat in reasonable amounts, with food, or as a snack.