Easy Spanakopita

This is really cheating because it’s not the standard greek phyllo dough. However, as the recipe says, it’s easy — and it tastes good! The photo shows when I made 1/2 the recipe for  dinner and used only one package of the reduced fat dinner rolls. I put it in a pan where I had to stretch the dough a bit to make it fill the bottom of the pan. That resulted in less dough on top and bottom and we liked that better.  (I didn’t know it was thinner until I finally made the whole recipe in the correct pan. But, the full version is still very good. Or course I never follow the recipe exactly so here’s the original recipe with some notes on what I changed. Also, toasting it up when warming it is great because the crust gets a bit crispy.

Other changes.  I only used 3 eggs because I didn’t want it to be like a quiche, but maybe it would have hung together better if I had used all 4.  I didn’t have green onions so I used just regular yellow onion, chopped fine. I used 2 one pound bags of fresh baby spinach which I wilted and drained thoroughly and chopped a bit.  I used only about 10 – 12 oz of cottage cheese. (Not sure if this recipe has a mistake; I’ve seen similar recipes as far as the amount of spinach calling for only 8 oz of cottage cheese; that makes more sense to me.)  I threw in some garlic powder and a little nutmeg along with the dill.  (sorry, I never follow a recipe….)

Anyway, everyone seemed to like it and it comes in a big sheet, so easy to bring to parties, or a church gathering.

EASY SPANAKOPITA

This came from Good Housekeeping many years ago.

  • 1 Tbsp olive oil
  • 4 green onions, thinly sliced
  • 4 large eggs
  • 4 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
  • 1 (24 oz) container creamed cottage cheese
  • 3/4 lb feta cheese, crumbled
  • 3 Tbsp chopped fresh dill
  • 2 pkg (8 oz each) refrigerated crescent dinner rolls  (reduced fat)

Preheat oven to 400 degrees F.

In 10 inch skillet over medium heat, in hot olive oil, cook green onions until tender, about 5 minutes. Spoon into large bowl.

Separate 1 egg, reserve egg white for glaze.

Into bowl, stir egg yolk, remaining eggs, spinach, cottage cheese, feta cheese, and 2 Tbsp chopped dill.

Unroll 1 can crescent rolls and separate into 2 large rectangles. Place in bottom of 13×9-inh baking pan. With fingers, press dough to cover bottom of pan, forming crust.

Bake crust 5 minutes.

Spread spinach filling evenly over crust. Unroll second can of dough and place on top of pie. With fingers stretch dough to cover filling completely, pinching perforations closed and pressing dough to edges of pan. Beat reserved egg white until frothy, brush over pie, sprinkle with remaining dill.

Bake 40 minutes, covering with foil halfway through baking if browning too quickly. Serve hot, or cover and refrigerate to serve cold later.

Published in: on January 9, 2012 at 8:44 pm  Leave a Comment  
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Creamy Tuscan Chicken

Yummy!  White wine, cream, garlic, spinach – even the minted carrots were tasty! Now I have to go do clean up – we’ll see if Ev leaves the recipe…


Serendipitous kitchen means I have the ingredients… or at least most of them. I didn’t have the fresh basil so I substituted about a tsp. of dried basil instead, and used whipping cream.  This recipe doesn’t say how much those 4 chicken breasts should weigh.  Basically, I had about 1.5 lbs of chicken. I used more spinach than the recipe and think you could probably use even more.  I had one very large garlic clove, maybe a tablespoon of minced garlic.

Creamy Tuscan Chicken (from the Foster Farms package)

Chicken Ingredients

  • 4 skinless, boneless chicken breasts
  • 2 tsp. Vegetable oil
  • salt and pepper

Sauce Ingredients

  • 1/2 cup white wine
  • 1 cup sliced mushrooms
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 1/4 cup grated parmesan cheese
  • 1 cup packed fresh baby spinach
  • 1 cup basil  (rough chopped)

1. Heat oil in non-stick pan on medium-high heat. Season chicken with salt and pepper and cook on medium high-heat for 8 minutes per side. (depending on how thick your chicken is, the time may need to be adjusted.)  Remove chicken from pan and set aside, keeping warm.

2. Add white wine to hot pan and reduce by half. Add mushrooms and saute for 4-5 minutes. Add heavy cream, garlic and parmesan cheese, mix well and bring to simmer. Add spinach and basil and cook until spinach becomes tender.

3. Place chicken back in pan with sauce to re-heat and simmer for 5 minutes, or until internal temp reaches 165 F.

I served  this with multigrain penne pasta and minted buttered carrots.

Published in: on December 28, 2009 at 8:23 pm  Leave a Comment  
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Gingered shrimp w/ chickpeas and spinach

shrimpkale

Ev found the recipe in her book, had the ingredients, so we had this for the first time ever!  Newspapers may be dying but one benefit of getting them is the random recipes they publish, which you may eventually get to try out if you have a serendipitous kitchen!


This has a subtle Indian flavor. Here’s the interesting and very different recipe:

  • 1 (1 1/4 inch ) piece ginger root, peeled and minced (I used about 1 tsp ground ginger cuz I didn’t have fresh)
  • 2 small cloves garlic, minced
  • 1 small chopped onion (about 3/4 cup)
  • 6 o 8 large sprigs cilantro
  • 10 oz spinach leaves
  • 1 can chickpeas, drained and rinsed
  • 1/2 lemon, cut in 5 wedges
  • 1 pound large peeled and deveined shrimp
  • 1 tsp kosher salt
  • 3 Tbl. olive oil
  • 1 tsp ground cumin
  • pinch cayenne pepper

If needed, toss shrimp with 1/2 tsp salt. Heat 2 Tbl. oil in a large nonstick skillet over medium high heat.  Add shrimp and cook for 2 minutes. Turn and cook for 1 to 2 minutes, until not quite cooked through.  Transfer to a plate and squeeze a lemon wedge over the shrimp.

Add remaining 1 Tbl. oil to skillet and heat to medium.  Add onion.  Sprinkle with salt to taste and cook about 5 minutes until onion starts to brown.  Add garlic; cook for 1 minute. Add cumin, ginger and cayenne.  Stir and cook for 20 seconds, then add 1- 3/4 cups of water, chickpeas and 1/2 tsp. salt.  Increase heat to medium-high and cook uncovered, stirring for 5 minutes.  Use a potato masher to crush half of the chickpeas in the skillet, then add spinach and cilantro.  Use tongs to fold them into the mixture; cook for about 2 minutes, until wilted.

Return shrimp to skillet and cook 1 to 2 minutes, adding 1/4 cup water if needed until shrimp is reheated, opaque, and just cooked through. Remove from the heat and adjust seasonings. Serve with jasmine rice.

This recipe seems to have come from the Washington Post.

Published in: on December 13, 2009 at 4:42 am  Leave a Comment  
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Chicken-stuffed ravioli with spinach and sun-dried tomatoes

Makes me hungry just to look at it!

Chicken-stuffed ravioli are from Costco and very good. But we’re reluctant to ruin it with just plain old bottled tomato sauce so we try to use something more interesting that will highlight the chicken. Sauce was just the standard chopped onion and garlic sauteed in olive oil and then spinach, sun-dried tomatoes and parmesan cheese.

Published in: on December 11, 2009 at 6:50 pm  Leave a Comment  
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