Spanakopita (Greek Spinach Pie)

It's Sunday, and I was going to wait till tomorrow to do another post but I feel like I'm just really prolonging it, and trying to "milk" my last post to get more comment?...or maybe I should have replied on my blog to all? I just don't know which would be the right thing to do. Also...I wish I could just whip-up some cakes, cupcakes, or throw in some various different things to brighten up my blog; but honestly, I don't have the time, or the energy to be so ambitious like that. I don't know how others can do a different post just about every day, and come of with the most amazing things!

When I made my Hungarian Sour Cherry Strudel, I mentioned making Spanakopita, and I finally did make it. You can easily double up on the pastry sheets...they are so, so, thin; will not make one bit of difference to use more. Some recipes call for 6 sheets (bottom and top) with filling in the middle, as for the strudel did, but for the Spanakopita, you can easily use 12 each, bottom and top, because it needs to hold the amazing filling, which I totally adapted from the basic recipe I used.

One important advise when making the Spanakopita. DO NOT use fresh...unless you're willing to break your "food budget!" You would need at least 5 bags of it, which would cost about $3.99 each, as opposed to the chopped frozen spinach; 2- 10oz. frozen chopped spinach, less than $2.00 each, and you get a lot, and I mean, a lot of filling when mixed up with the cheeses, and eggs. If you are making the spinach triangle appetizers, then you probably would need about 2 bags of the fresh spinach, which is more affordable.

This is a classic Greek favorite pie than can be served as an appetizer, or side dish, or even a main dish with a side of salad. The main ingredients of course are; Phyllo (fillo) pastry dough, spinach, and Feta cheese. You can variate the herbs such as mint, parsley, or dill. I used a mixture of fresh mint, and fresh parsley.Also, you can add a different cheese with the Feta... as for the onions, you can use scallions, or a sweet mild onion.

Spanakopita (Greek Spinach Pie)
adapted from All Recipes.com

Ingredients:

3 tablespoons olive oil  I used 1 stick butter 4 ozs=113.4g (melted) 1 large sweet onion, chopped 1 bunch green onions, chopped (omitted that) 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 2- 10 oz. chopped frozen spinach, thawed 1/2 cup chopped fresh parsley a handful of chopped fresh mint No salt needed, just freshly ground pepper, and freshly grated nutmeg added in to the cheeses

2 eggs, lightly beaten 1/2 cup ricotta cheese (omit) use, instead if you like,  1- 8 oz, package Philadelphia Cream Cheese 1 cup crumbled feta cheese 2 cups crumbled feta cheese 8 sheets phyllo dough...(omit this)  24 sheets total...12 for bottom & 12 for top 1/4 cup olive oil

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.I used a 9x11 or 9x13inch is OK to use.
2.	Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3.	In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4.	Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.Bake for at least 45 minutes with the extra sheets. Before you bake the Spanakopita, with a sharp knife, score the pieces but do not cut through (only the top few layers) This makes it easier to cut, when finished baking!

Note: I can't begin to tell you how incredible flaky, and super delicious the Spanakopita was.This is an example how I adapt my recipes. Cannot always remember the ingredients, even though I remember the basic method. It would be nice to see other food bloggers mentioning at least SOME type of source where they got their recipe, or the idea from. Sometimes, when I eat out and a certain type of dish really inspires me, I even ask the chef if he would please just give me an idea of what ingredients are used, and I will create my own. Googling is the best and less troublesome way to get creative with a certain recipe, and make it your own.

Unless you have some old "hand-me-down" recipe from family, I seriously doubt that they mention any source because it's usually handed down to them by a family member, or friend, and those are the best KIND!

Also, I have to be honest with you, I practically given up on my Weight Watchers now...even though I'm still paying for the online program...have gained back 5 lbs of my 15 lbs weight loss over the last month (especially the holidays) ...too ashamed to go for a "weigh-in"...just went back to the gym in one month of absence, not counting points right now...shame, shame. I didn't just fall off the "wagon"...the wagon kind of rolled over me! All-in-all, I feel really good, my cat Prince is still alive (eating me out of house and home)...(although skin and bones)...oh, yes! He even eats from my roasted chicken, as long as it's white meat and cut up in tiny pieces. Poor old little guy, almost 20 now. Just wanted to let you in on the latest!
Have a wonderful Sunday!

Savory Butternut Squash Tart, the best...Ever!

Am I the only person that doesn't realize that we are in the fall season?...is it because I live in South Florida?
Well, neither are true. Living in a tropical climate doesn't mean that our temperature does not dip to a comfortable cool in the evening, and early morning. This is the best time of the year. I love fall, and I do miss the changing of the leaves to a gorgeous orange, yellow, and amber colors. I love the pumpkin patches, and the pumpkins sold in all the supermarkets, all the hearty soups, stews, and mostly pumpkin desserts, and savory squash dishes, and tarts...as this one for example!

I'm linking my Savory Butternut Squash Tart to: Full Plate Thursday , 10-27-11
@ Miz Helen's Country Cottage

I didn't want to be the last food blogger to present you with a sweet, or in this case, a savory delectable Butternut Squash Tart...but first, and most important, is the dough, which is used in pies, and for this free-form tart. Very simple, and easy to make; mix the tart ingredients in your food processor...the main thing is, as soon as the dough incorporates, you are ready to wrap it in plastic wrap, pat it down, and chill for at least 1 hour.

Without any further delay, I will let you in on a secret that is not such a secret... "best pie/tart recipe, from my daughter Lora @ Cake Duchess!  >>>> Perfect Pie Crust Recipe

Savory Butternut Squash Tart
My own recipe

1 medium onion, cut in half, and thinly sliced
1/2 small butternut squash, peeled, and
thinly sliced

1 large, or 2 small leaves of fresh oregano,
chopped fine
1 sprig fresh rosemary, peeled off sprig, and chopped fine

(you can use different herbs, such as parsley, thyme,
cilantro, basil, dill...choice is yours, just use 2 kinds to combine.)
4 ounces grated (course grated) aged, or any kind of sharp cheddar=1 cup grated
1 double pie/tart recipe
salt, and pepper
1 large egg beaten with 1 Tbsp. water

2 Tbsp. extra virgin olive oil


Preheat oven to 400 degrees F. In a large bowl, add onions, and the thinly sliced butternut squash.
In a large skillet, saute the onions and the squash, over medium-high heat. Add the salt, and pepper,
the chopped herbs. Saute for about 10 minutes, just to let the onions, and the squash soften a little.
Take it off the heat, and sprinkle, half the grated cheese, stirring carefully.

Roll the single dough into a 14 inch circle, or 2-7 inch rough circles. (picture not shown)

Slide the paper, and tart unto a baking sheet, and spoon the filling,
Spoon the squash mixture unto the crust, leaving a 2 inch border. Sprinkle the rest of the grated cheese, on top. Fold the border of the crust, over the crust mixture in an overlapping pattern, shown on the picture.

Brush the crust with the egg wash. Bake for 20 to 25 minutes, until the crust gets golden brown, the cheese totally melted, and vegetable are tender.
Serve with a salad, if desired. 4 servings.

Related articles

• Butternut Squash Mac & Cheese: My Favorite (thesmartcookiecook.com)

Farm Fresh Eggs...or Egg-Land's Best!

If in doubt...as to make a perfect omelet...simple or filled with your favorite vegetable, ham, or bacon, mine is just a simple sliced sweet onion omelet, for 2 servings, with 4 eggs. Farm fresh eggs?...Well, daughter Lora, her friend, Lauren and her 3 girls, and my grandchildren Gabby and Luca went on a real egg farm...or correctly, chicken farm, to get fresh eggs! To be perfectly honest, Egg-Land's Best is fresh farm eggs. There is no doubt in my mind that they are the best, as far as I'm concerned, and that goes for my family. I want nothing, but the best for them!

I sauteed thick sliced sweet onion, which I love so much, in 2 Tbsp olive oil, and just added salt and pepper right into the skillet, over the onions for more intense flavor.

Scramble the 4 eggs lightly, and just pour over the sauteed...actually caramelized onions. Do not stir, just lift the pan from side to side, and jiggle the eggs, so they spread evenly. With a spatula, you can lift the bottom around the edge a little, after a few minutes.

At this point, you can flip it over to the other side, and just fold over, as it's shown in the top photo!

For an additional delicious version omelet...check out my friend Michael's @Me, My Food and I

also linking this to my friend Linda, @Vittles and Commitals

...and also to Akheela, @ Torviewtoronto

I'm also a fan of Egg-Land's Best on Foodbuzz, and have been cooking and baking with it for a few years now. Every time my daughter and I go to Costco, we buy the 18 carton of these beautiful eggs. I prefer the Extra Large eggs, although there's not too much between the two sizes.

These are the farm fresh eggs that my daughter purchased, all different colors...price? Triple the cost for the dozen farm fresh eggs, compared to a dozen Egg-Land's Best! Mind you...I did not eat even one egg...just wanted them to enjoy it, but come to think of it, I did take one or two from Lora, and it's still in the carton.

I would like to thank all of you for your kind and caring comments and mostly for your advice for helping ease the pain.

This happened to me last Tuesday, and it has gotten worst after a few days. Not fun, having a pinched nerve, anywhere on your body. I am so glad to have read about some of your similar problems, and thanking you for sharing your experiences with me. Finally, after my most amazing chiropractor, Dr Keith, who is also a Physical Therapist as well, and travels around the globe treating sport stars! Also, I had a massage on the shoulder which did help, but the most therapy that helped was stripping the knot with a gadget (that was so very painful but really helped)...he even suggested that I get it x-rayed and see and orthopedic doctor, but by Saturday, I was starting to be able to actually lift my arm slowly! Now, it is so much better, and I'm getting the use of my right arm back!

Still have not cooked or baked anything, accept my simple easy omelet, and I thought I would share the photos of the egg farm with you. It was so much fun for the kids, and a nice little morning outing on Saturday!
Have a wonderful week!

xoxo

A "No Name egg farm?"...still don't know what name it went with, I just took a photo of the sign...

ENTER HERE AT YOUR OWN RISK  PLEASE KEEP GATE CLOSED

OK that part we did...12 miles from West Palm Beach, near my old stomping grounds neighborhood from where I moved 3 years ago. This small hidden section, is still part of the old country living, and right around the corner is the highway, if you just peek around the corner from this little ranch you will hear, and see the traffic.

There goes the gang...Lola, with the scarf on the right...her older sister Sydney in front of her, grandson Luca in the turquoise shorts, Whitney, twin sister of Lola, and Gabby in orange baseball cap, leading the way...getting ready for new adventures!

Here they spot a Goat...a Billy Goat?...don't know if she gives milk. I remember when I was a kid growing up, I used to drink fresh goat milk...being allergic to cow's milk! Now, you can buy it at the grocery supermarket, expensive, but well worth it!

Now here's a team of chicken, being led by the rooster...eggs can't be too far away!

No! This turkey is not being fattened up for Thanksgiving! She is a "token" old bird...as you can see the long ripply neck...all saggy and wrinkle. From now on you get the idea when someone refers to a "turkey neck"...you wouldn't want to let yourself go, to have one!

Here's Lucy Goosey...well, not necessary her name, just called her that!...and it's actually a duck!

Taking a peek at the little farm shop...Ahh, "the golden eggs!"...well, not really golden, but they are expensive as gold!

 The owner. at the counter, and a list of the items they sell!

You can buy fresh cream, fresh butter...just don't ask the price!...My daughter bought 1 dozen eggs, 1 pound of butter, and fresh cream...3 items for $50. Cash only! Not too shabby for the owners...with a line of people buying the same. Only open 1 day a week!

The famous chicken coupe!

Here are three friends...having their snacks!

Here are another three friends...since they were babies...BFF's ... Sydney, on the left granddaughter Gabby in the
middle, and Sydney's sister Whitney on the right! They have been loyal friend since they can remember!

Ahh! Where's the chicken that laid this beautiful egg?

Grandson Luca waiting for more chickens to pass through!

Perhaps this is the chicken that laid the "golden egg?"...Sydney, (Gabby's BFF since they were babies) got the chance to hold a chicken...you actually have to catch it, to pick it up!

 Lola, Whitney's twin sister...holding that huge old turkey, probably weighing about the same as she does...brave little girl!

Spicy Sautéed Vegetables...and an Amazing Weekend!

It all started Saturday, when my daughter gave me a huge bag of mixed vegetables from our favorite produce market...one of those fabulous deals that her m-in-law discovered, while she was here from Italy. $1.00 for a hug bag of vegetables, all mixed...zucchini, peppers, onions, some iceberg lettuce...a huge bag, no joking. There was absolutely nothing wrong with the veggies, except, they had a few bruises here, and there, and maybe starting to get a bit over ripe on some of the peppers that made the long green peppers turn orange. So, what to do with them?...what is not to do with them, but cook them up, and the best way, is to saute them with the onion, garlic, in some nice fruity extra virgin olive oil, and some great spices...don't forget the red pepper flakes, and freshly ground black pepper, and some nice sea salt, and you got yourself, a FEAST!...well, I prepped up all these great veggies, and took them over to a friends house with all the yummy things that I brought from Lora's to share with her, and her brother who is visiting their mom, from out of state.

I'm linking this to Tuesday Night Supper Club # 40... Christy @Fudge Ripple

Also made some pork ribs, marinated in Worcestershire sauce, paprika, cumin, black pepper, and garlic powder, and baked to perfection, in a 375 degree F. oven for about 1 1/2 hrs. till tender. (These were also the ribs my daughter gave me that were in her freezer from my son, who is the on-again, off-again vegetarian.) Lora did not want to deal with these because she said it's been in the freezer too long. Yea, right!!! ...since December?...so that makes it 5 months?...still like fresh, no freezer burns, so why not cook them up. They were so tender, fall off the bone, delicious!...So that's what you do for your friends...you share!...and you cook for them.

These sweet potatoes are my friend Dianne's creation. She cuts them in half, drizzles a little olive oil on them and sprinkles them with cinnamon, and adds bits of garlic...encloses the potatoes in aluminum foil and bakes it in the toaster oven on 350 degrees, F. till tender, which is at least 1 hr. or longer.

Saffron Risotto with Shrimp, Zucchini, and Peas....recipe, on this page

This is Lora's creation, and she makes this just about once a week. She does not post it on her blog because her blog is mostly about cakes, and desserts. She does not like leftovers, as a rule, unless it's spaghetti, and meatballs, lasagne, or pizza leftovers and I get her leftovers to share with friends...and truly this is gourmet, and yummy, even reheated. Just add a few drops of water, and heat on top of the stove. Now, on to the next fabulous things!

So, here it is...still Saturday afternoon, and I'm at home on the beach...inside, just "chilling"...and my daughter calling me and asking me what I'm doing...
I tell her, I'm waiting for 2 packages. One from Christine @Christine's Pantry, for the amazing and generous giveaway gift that I one, and also for Gina's@SPcookie queen yummy Cranberry and Chocolate Chunk Cookies that I bid on for Becky's Bake Sale @ Baking and Cooking, A Tale of Two Loves for the American Cancer Society.
Lora tells me, "why don't you go down to the pool, or the beach and just sit and relax, or go swimming, to exercize your bad ankle"...which is healing so well, by the way! So I did go down, and I'm glad I did, before deciding to go to my friends house to cook dinner for us.
This is at 4:00PM and the sky, the ocean is exactly the way it looks on the photo...and even clearer, and prettier.

I started to take a walk in the sand, and the water, up to my ankles, which really was a nice therapy for my ankle.
When you walk by yourself, you get immersed into your thoughts and as for me, I get a lot of that, thinking, and thanking God how fortunate I am to have such a beautiful family, who cares about me...friends that I can visit...now that I'm a lot better and can walk without "hobbling" around, and my true love and passion is to cook, which does not take a lot of my time, and "thrifting" to use up all the things that can be converted into fabulous meals.

As you can see the palm trees in the background, are from the same scene, I used for my blog template at sunset.
This is about 1 mile from my condo, it's a golf course, behind the trees. Now, it's about 6:00PM...time to check my mail, and head on over to my friend's house.

The packages were left downstairs in the mail room by
my mailbox, on the shelf...hoping that it wasn't there on
Friday already, because it had cookies in one of the boxes. Don't you just get so excited when your receive
a package?...Well I was right, I received two packages.

I opened the box first...
from Gina, that had the delicious mouthwatering Cranberry and Chocolate Chunk Cookies,
with a weet personalized card, and it truly touched my heart to be so blessed to have such wonderful friends.

I could not resist but took a bite of one of the cookies.
She had them wrapped so nice with layers of waxed paper, and in a Ziploc plastic containers. (2)...one I gave to Lora, and tied with a pretty black and white ribbon. So sweet, so caring!!!

Here's my second gift...from Christine.
The most exciting, and amazing little pot that does so much, The All purpose...multi and versatile pot, I've ever seen. So beautiful, sturdy, and truly a great quality of shiny stainless steel. She also included a personalized note, I really feel so blessed and so happy...I actually felt this was a perfect Mother's Day gift.

Now you see what I mean?...The Vented Multi-Pot
I own such great pots and pans, gadgets galore, but never have I owned anything so versatile as this. Christine has such a good heart to do her own giveaway.
Such a generous sweet person, I truly appreciate it!

This awesome little pot even has the measurement on the inside with the American and the Metric measurement, as well.

Thank you Gina...and thank you Christine!

Please visit their blog and check for yourself all the wonderful things you will find on their blogs. I have recently met Christine, and have followed her blog immediately, and I'm truly glad I did. As for Gina, I met her about the time I started my blog, which is almost a year ago.
Check out their blog, and say Hi...and don't forget to follow!
Will catch up on the rest of the weekend activities. Mother's Day was so wonderful....I hope all the mommies, and grandmothers had the best day...ever, and hope you enjoyed your special day...with lots of love, and laughter!