Spanikopita

spanakopita

Gourmet | November 2002

Spinach and Feta Phyllo Triangles Active time: 45 min Start to finish: 1 1/2 hr Makes 30 pastries. 1 stick (1/2 cup) plus 1 tablespoon unsalted butter 1 lb baby spinach 1/2 lb feta, crumbled (scant 2 cups) 1/2 teaspoon freshly grated nutmeg 10 (17- by 12-inch) phyllo sheets, thawed if frozen Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.Preheat oven to 375°F. Melt remaining 1 stick butter in a small saucepan, then cool. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. Cooks' note:
• Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. Cooks' note:
• Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.

Seafood Paella

Seafood Paella
Bon Appétit | February 2000
6 to 8 servings

Ingredients:

1 tablespoon olive oil

5 bacon slices, chopped

1 3 1/2-pound whole chicken, cut into 8 pieces (I used chorizo instead)

2 cups chopped onions (about 2 medium)
4 garlic cloves, minced (per some of the reviews, almost doubled this)
2 cups long-grain white rice (I used risotto, or arobio)
1 7-ounce jar roasted sliced pimientos with juice (I used roasted red peppers)
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth

1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings (skipped)
1 dozen clams, scrubbed (skipped)
1 dozen mussels, scrubbed, debearded (skipped)
Added 1lb of sea scallops cut into chunks – could use bay probably too
1 cup frozen green peas, thawed

Lemon wedges

Preparation:

Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.

Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.

Add chopped onions and garlic to pot and sauté until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.

Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
Per many of the reviews, I would not add the seafood until 10-15 minutes left in the cooktime.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.


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Jerk Shrimp Recipe

Here's the recipe for our jerk shrimp entree

Jerk Shrimp with Cilantro Lime Rice (from Whole Foods.com)
Serves 6
24 large shrimp, peeled, tail on (I used 2 1/2 pounds of shrimp for our group)
1 pineapple, peeled, cut in 1/2-inch slices
2 tablespoons fresh lime juice
2 tablespoons minced cilantro (used slightly more cilantro)
2 cups jasmine rice, cooked

Marinade
1/2 cup orange juice
3 green onions, sliced
1 cup white onion, 1/4-inch dice
1 jalapeño, seeded
1/4 cup tamari
3/4 cup white vinegar
1 1/2 teaspoons cayenne pepper
1/4 cup organic extra virgin olive oil
2 small cloves, garlic
3/4 teaspoon cinnamon
1 teaspoon allspice
3/4 teaspoon ground sage
1 tablespoon dry thyme
2 tablespoons brown sugar

Purée marinade ingredients. Marinate shrimp in refrigerator for 4 hours.
Skewer shrimp and pineapple on metal skewers.
When fire is hot, place pineapple on grill, cover, cook 5 minutes. Turn over, move to the outer edges of grill.
Place shrimp in center of grill, cook 3 minutes, covered, on each side. Remove ingredients from grill.
Stir lime juice and cilantro into cooked jasmine rice.

Nutrition Info
Per Serving: 380 calories, 8g fat (1g sat), 11g protein, 68g carbohydrates, 45mg cholesterol, 490mg sodiumExchanges: 2 bread, 2 lean meat, 21/2 vegetable, 1 fruit

Guavo and Manchengo Phyllo Pouches

GUAVA AND MANCHEGO PHYLLO POUCHES WITH PASSION FRUIT SYRUP

This is an intriguing mix of sweet and savory. Sharp white cheddar is a good substitute for Manchego cheese. (Servings: Makes 6)

Ingredients
1 cup 1/4- to 1/3-inch cubes guava paste* (about 7 ounces)
1 cup 1/4- to 1/3-inch cubes Manchego cheese (about 4 ounces)
1/2 cup sliced almonds, toasted
1/2 teaspoon vanilla extract

9 tablespoons sugar
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
9 12x8-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
Passion Fruit Syrup

Preparation
Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.

Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)

Preheat oven to 350°F. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.

*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.

Salad: Arugula with Parmesan

Simple but tasty. I added a little more salt and pepper and a little more lemon than the recipe called for - Molly

The Barefoot Contessa's Arugula With Parmesan

6 servings

10 min prep - (took me longer, but still under 30 min - MW)

Change to: servings US Metric

1/2	lb fresh arugula
lemon vinaigrette
1/4	cup fresh lemon juice
1/2	cup olive oil
1/2	teaspoon kosher salt
1/4	teaspoon fresh ground black pepper
1/4	lb parmigiano-reggiano cheese

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1. Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
2. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
3. Toss well and place the salad on individual plates.
4. With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

Appetizer - Ina Garten Roasted Eggplant Spread

Roasted Eggplant Spread
serves 6 to 8
Serve this alongside other Mediterranean specialties, such as hummus, pita bread, Greek olives, feta cheese, and stuffed grape leaves.

1 medium eggplant, peeled
2 red bell peppers, seeded
1red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with toasted pita triangles or crackers