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1993-01-25
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Digest: #152
Date: Sat, 29 Jun 91 06:45:49 GMT
From: cplma@marlin.jcu.edu.au (Lynn Alford)
Subject: OVO-LACTO: Spanakopita
Important pre-cooking step, correctly thaw or warm your phyllo. Check
out the package for exact instructions but in general, take frozen
phyllo out of the freezer and put it in the fridge the night before you
want to use it. Frozen or refrigerator style phyllo should be taken
out of the frig and left to warm on a counter for 2 hours before you
need it.
Spanakopita
3 packages frozen chopped spinach thawed
2 onions, chopped
3 green onions chopped
3 T olive oil
1/4 c water
1 t salt
1/4 t pepper
1/4 c parsley minced
3 eggs beaten
1 c cottage cheese
1 1/2 c fetta cheese
1 pound phyllo
1 c butter melted
Drain the spinach. In a large skillet, fry the onions in olive oil
until tender. Add spinach, water, seasonings and herbs; cook until
liquid is adsorbed. Allow to cool. In large bowl, combine the eggs
and the cheeses. Blend in the spinach mixture. Layer half the phyllo
brushed with butter on the bottom of a 17 x 11 baking dish. Put in the
spinach mixture and fold the edges of the phyllo over the mixture. Top
with the other half of the phyllo and butter. Bake at 350 F for 55-60
minutes.
Hints for buttering the phyllo. I find the 'book' method the easiest
way to butter the phyllo and I use less butter this way too. Get the
correct number of sheet of phyllo for the layer (not specified because
you can use this method with any phyllo dish). Fold the phyllo in
half. Now open each sheet like a page in a book, and butter the half
sheet that you have just unfolded. When you get to the middle sheet,
flip the phyllo over and repeat. This is much easier then putting each
sheet in the pan and then buttering it.
Second recipe for the dedicated phyllo buff. Cook 1-1 1/2 lb of
broccoli. Chop it up into bit size pieces. Use that instead of the
spinach in the above recipe.