Spakakopita with Greek Salad

I guess these last few posts have been rather "ethnic" in flavor, but really, I prefer that!  I love having meals from very different nationalities.  Indian... Thai... Greek!  Who knows what's up my sleeves next!

I must be honest.  This morning told me a lot... well, I sent my husband off to school with an apple.  Yes, JUST an apple.  I felt TERRIBLE!!  I try and make him a lunch everyday, but let him have something "special" at least once a week or two.  With life, I just hadn't made it to the store and there was nothing to feed him, which really meant that I had nothing to eat myself either.  Oh... dear... TIME to go to the store.  So what was there in the fridge that could be used for something?  Leave it to me!  Frozen spinach, feta, and Parmesan.  That means ONE thing to me!  :)

Spanakopita is a tasty little pastry that is so satisfying.  Funnily enough, this is another recipe that I made for the first time with Chloe!  :)  We called up her house and got the family recipe!  I can't guarantee it's100% the same.  Since it wasn't a terribly difficult recipe to remember in terms of ingredients, I guess I have morphed it into my own  - with a slight variation in proportions that is.  In my opinion, it's pretty darn close!

Spanakopita
1 large onion (diced - I like red!)
1 bunch green onions (thinly sliced)
1/4 cup + olive oil
3-4 cloves garlic (minced)
salt & pepper
1/4 tsp nutmeg
16 oz frozen spinach (drained - you don't want soggy spinach!)
8 oz feta cheese
3/4 cup grated Parmesan
3 eggs
phyllo dough (1 box)
1/4 cup butter (melted)

Preheat oven to 350.

Heat a skillet over medium heat with olive oil.  Once warmed, toss in the onions, seasoning with salt & pepper.  Allow to saute for a few minutes, adding the garlic.  You may need to add a little more olive oil at this time.  Continue to cook down the onions until they become lightly browned.  Add in green onions at this time and cook down for another minute or two.  Remove from heat and set aside.

Prepare spinach by thawing (in the microwave if necessary) and squeezing out all the excess water.  Combine spinach, onions, and nutmeg together in a bowl.  (I know the nutmeg may sound really weird, but it is traditional and does add a nice flavor!  Fresh nutmeg adds a great flavor if you have it at your disposal).  Stir well, so ingredients are combined.  Add in feta and Parmesan, stirring again to combine.  Check now to taste if more salt or pepper is needed and add as necessary.  Once all the ingredients are mixed well, add in the eggs and stir once more.  You want to be careful that everything is well combined, as a large chunk of unseasoned spinach is not that tasty...

Now for the trickiest part!  There is an "easier" way to this, and doesn't change the flavor at all.

Easy version:  In a 9x13 pan, alternate phyllo dough with filling.  Place 5-6 sheets of phyllo dough on the bottom of the pan, brushing with melted butter.  Next spread a layer of the filling over the phyllo dough, and continue to alternate the two, making sure to butter each layer of phyllo dough, ending with a layer of phyllo dough on the top.  Bake for 25-30 minutes, or until filling is cooked through and not "runny" anymore (this is one way you probably don't want to eat raw egg!).

Traditional version:  Take about 4 sheets of phyllo dough and lay them on a flat surface, so it is taller rather than wider.  Toward the top of the sheet, make a triangle of filling (see picture) about an inch below the top of the phyllo dough.  Fold top "flap" over the filling and then the two sides in toward the center.  Butter a thin layer to help the phyllo dough stay intact.  Next, begin alternating the strip over itself to create a triangle.  Once all the dough has been used, butter both sides and place "seam side down" on a baking sheet.  Bake for about 15 minutes, or until golden brown.

Allow spanakopita to sit for about 5-10 minutes before serving, as the filling is very hot!

Quick Greek Salad
1 cucumber (cut into 1/4 rounds, quartering each round)
2 tomatoes (diced)
1/2 cup kalamata olives
1/4 cup sundried tomatoes (bite-size pieces)
1/4 cup feta cheese
salt & pepper
1/4 cup olive oil
2 - 3 tbs balsamic vinegar

Chop all the vegetables into bite-sized pieces.  Combine all of the vegetables together in a large bowl.  Season with salt and pepper.  Drizzle with olive oil and balsamic and stir well!

Vegan Made Easy

So tonight, in honor of our dear vegan friends, we have given this evening to you!  That's right.  You heard us correctly.  Here are two, count them, TWO recipes for you guys.  Pasta and cupcakes!

This pasta dish is light and filling, but packed full of a lot of flavor!  And guess what "non-vegan-ers," these are SO easy to make "non-vegan" if you choose with a few adjustments.  If you're not interested in this being a vegan recipe, saute-up some chicken with garlic and olive oil or toss some parmesan or feta on top, or even serve this as a side dish!

As for the cupcakes?  Well.... have we not seen a trend lately?  And really, who's going to pass-up a cupcake?  Just pretend these are healthy since they're banana based, minus the frosting.  :)



Sun-Dried Tomato, Red Pepper, and Spinach Farfalle Pasta
1 large onion
1 large red pepper
3/4 cup sun-dried tomatoes
6 oz fresh spinach
3 cloves garlic (chopped)
olive oil
salt
pepper
1 tsp red pepper flakes
tricolore farfalle pasta (8 - 16 oz, depending on pasta/sauce ratio preference)
truffle oil (for drizzling at the end)

Begin to boil water and prepare pasta as directed.  If you'd like, you could substitute another pasta.

Dice onion, red pepper,  and sun-dried tomatoes.  In a large, pre-heated skillet, add about 2 tbs olive oil, garlic, onion, and red pepper, and cook down.  Once vegetables have begun to brown, add in the sun-dried tomatoes and continue to saute (adding the oils from the jar).  If needed, add more olive oil so the vegetables do not become dry or stick to the bottom of the pan.  Season with salt, pepper, and red pepper flakes.  You may decide that you want the dish more or less spicy and add or omit some of the red pepper, however, it adds a nice, subtle zing to the dish.  :)

Once the vegetables have browned evenly, add the fresh spinach in and mix until lightly wilted (about two minutes).

Remove from heat and dish over pasta.  Drizzle with truffle oil, if desired, or more olive oil.


Banana Nut Cupcakes

1 cup white flour
1 cup whole wheat flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup sugar
1/4 cup maple syrup
1/3 cup oil
4 ripe, ripe bananas (mashed)
3/4 cup chopped walnuts (toasted if you'd like)

Preheat oven to 350.

Mix dry ingredients together in a separate bowl and set aside.

Mash bananas well and add to mixing bowl.  Brown bananas are great for baking, since they have such a high sugar content.  Make sure the bananas you use are nice and brown like the ones above!

Add oil, maple syrup, and vanilla to banana mash and mix until well incorporated.  Slowly add the dry ingredients in halves and blend into the wet mix.  Add walnuts last (if desired) and mix.  You may decide to toast the walnuts for a few minutes like we did (since the oven has already been preheated for the cupcakes themselves, but toss the chopped walnuts onto a cookie sheet and toast until lightly browned or desired darkness).  If you don't like nuts, omit them all together.

Bake for 17-18 minutes or until a toothpick comes out clean.  (Look!  Everything in here is vegan!)

Frosting
4 oz cream cheese (substitute)
4 tbs butter (margarine or other substitute)
1 - 2 tsp vanilla
powdered sugar

In a stand mixer or a bowl with a hand mixer, beat cream cheese and butter until smooth.  Add the vanilla and powdered sugar until you reach desired sweetness and/or texture.  If you're not a vegan, then, by all means, use the regular ingredients, but here's a recipe that's easily made with substitutions!

Without the frosting, these are really just muffins... shhhh don't tell anyone!