November 20, 2013

Spanakopita (Spinach Pie)

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Spanakopita (Spinach Pie)

Yield: 1 big pan of pie
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinse and chopped
  • 1/2 cup fresh parsley, chopped
  • 2 eggs, beaten
  • 1/2 cup ricotta
  • 1 cup feta, crumbled
  • 8 sheets phyllo dough
  • olive oil for brushing
Cooking Directions
  1. Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.
  2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool completely. This is very important!
  3. Squeeze spinach of excess moisture. This is very important too!
  4. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  5. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

November 06, 2013

Crispy Baked Falafel

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Crispy Baked Falafel

Yield: 12-24 falafels
  • 3 tablespoons olive oil
  • 1/2 cup dried chickpeas, soaked overnight
  • 1 green onion
  • 1/4-1/2 cup fresh parsley
  • 2 garlic cloves
  • 1/8 teaspoon cumin
  • pinch cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Cooking Directions
  1. Preheat oven to 375 F with rack in the center. Coat a baking sheet with 1 to 2 tablespoons olive oil.
  2. In a food processor, combine the soaked, drained, and rinsed chickpeas, green onion, parsley, 1 tablespoon olive oil, garlic, cumin, cinnamon, salt, and pepper. Process until smooth.
  3. Scoop out about 1-2 tablespoons (depending on how big you'd like them) of the mixture at a time. Shape the falafel into small patties, about 1/2 inch thick. Place each falafel on your oiled sheet.
  4. Bake for 12 minutes, then remove the falafel from the oven and carefully flip each one. Return the pans to the oven for another 12 to 13 minutes, until the falafels are lightly browned on both sides.

Adapted from America's Test Kitchen