ChefUptothePlate

Food, Nutrition and Cooking


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pH(yllo) Balanced

Some of my favorite recipes happen when I am looking to use ingredients I already have on hand. This recipe evolved as I was cooking it.

Phyllo Tart

8 sheets phyllo (filo) dough (buy in the freezer section), thawed

1 large onion, rough chop

8 oz baby bella mushrooms, rough chop

10 oz package, frozen chopped spinach, thawed and drained

6 oz sausages (Italian (sweet or spicy), chicken and apple, chicken and broccoli rabe) of your choice. Slice sausages and cut slices into quarters.*

1/4 cup Parmigiano Reggiano

Olive oil

Preheat oven to 425 degrees F.

Filling: In a large skillet, heat about 2 T oil on medium high. Add onions and saute until they wilt, then add mushrooms and sausages and cook until sausage is cooked through and mushrooms and onions are golden. Add spinach and continue cooking just a few minutes more until all of the liquid is evaporated. Stir in 1/8 cup of the cheese.

Lightly oil an 8″ square baking dish or pie plate. Lay 1/2 the phyllo dough on the bottom of the dish. Note: if phyllo cracks when laying it in or on top of the baking dish, no problem, just piece it together. Top with the filling and spread evenly. Place 1 sheet of the remaining dough on top, sprinkle with a bit of the remaining cheese and repeat this until all the dough is used.

Lightly oil a piece of foil large enough to cover the tart. Press the foil oil side down on the tart and compress the tart. Bake for 20 minutes, remove foil and bake another 20 minutes. Cut into slices and serve.

Serves 2-4 as a main dish or 8-10 as an appetizer

*Firm tofu that has been drained of all liquid can be substituted for sausages.

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Get into the Zone

Spinach and Cottage Cheese Calzones  

serves 4

Preheat oven to 400 degrees F

1 uncooked pizza dough (available in many supermarkets in the dairy section)

1 10 oz package frozen, chopped spinach, thawed and well drained

1 lb. 1% fat cottage cheese, strained to remove any excess liquid (whey)

black pepper to taste

olive oil

1-2 T sesame seeds

 

Divide pizza dough into 8 ~ equal pieces. Flatten each piece into an oval about 4″ x 3″. Place 4 of the dough pieces on a lightly oiled pizza stone or cookie sheet.

Combine spinach, cottage cheese and pepper. Divide equally among the 4 ovals, leaving a 1/4 edge. Top each calzone with a remaining dough oval and seal edges by pressing together. With a pastry brush paint a light layer of olive oil on top of dough and sprinkle with sesame seeds and a small amount of salt if desired. 

Bake at 400 degrees for about 30 minutes, checking after 20 minutes. 

Calzones are ready when the dough is golden brown.  Serve hot. 


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Lots and lots of Matzo

Close your eyes – you will swear you are eating Greek Spinach Pie

Matzo Spinach Pie

20 ounces frozen chopped spinach, thawed and drained

6 sheets of matzo or 8 oz matzo farfel

4 large eggs or 1 cup egg substitute

6 ounces grated Parmesan cheese (Parmigiano Reggiano is best)

1 package (8 oz) farmer cheese

4 ounces crumbed feta cheese

Cooking spray

Preheat the oven to 350 degrees F. Lightly soak the matzo in water to slightly soften, crush and drain thoroughly or use the farfel with a small amount of water added to soften. 

Beat the eggs, add the spinach, matzo and cheeses. Combine thoroughly. Spray a 9 x 13 baking pan with cooking spray. Spread the mixture in the pan and bake for 45 minutes or until the top is golden and firm. Serve hot or at room temperature. Serves 6 as a main dish and 8-10 as a side dish.