SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH AND MATZOH PIE (PASSOVER)
This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.
Provided by blucoat
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
- Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
- Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
- Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
- Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
Nutrition Facts : Calories 296.9, Fat 16.9, SaturatedFat 6.9, Cholesterol 106.3, Sodium 580.4, Carbohydrate 19.3, Fiber 2.6, Sugar 6.8, Protein 18.1
CATALAN-STYLE FRESH SARDINE ESCABECHE
Steps:
- Whisk together matzo meal and 1/2 teaspoon each of salt and pepper. Pat fish dry and season with 1/2 teaspoon salt. Dredge in matzo meal to lightly coat, shaking off excess.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry fish in 3 batches, turning if necessary, until just cooked through, about 1 minute for sardines or 2 to 3 minutes for mackerel. Transfer with a slotted spoon to shallow dish.
- Reduce heat to medium and cook garlic in oil remaining in skillet until it just turns golden, about 30 seconds. Add onion and carrot and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add paprika and oregano and cook, stirring, 1 minute. Add wine, vinegar, cinnamon stick, zests, and 1 1/4 teaspoons salt and simmer, uncovered, 15 minutes. Cool sauce to room temperature, then pour over fish and marinate, chilled, at least 12 hours.
- Bring to room temperature before serving and season with salt if necessary.
- What to drink:
- Yarden Galilee Cabernet Sauvignon '05
MATZOH VEGETABLE STUFFING
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Provided by Melissa Roberts
Categories Egg Mushroom Side Bake Sauté Passover Thanksgiving Dinner Fennel Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings (side dish)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle.
- Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
- Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
- Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
- Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
SPINACH AND MATZOH PIE GOURMET | APRIL 2008 BY MELISSA ROBERTS
Steps:
- Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta. Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.
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- Heat a non-stick pan. Add onion and cook until translucent, about 3 minutes. Add the garlic and spinach and cook, stirring, until hot. Then add 1/2 of the Tofutti and 1/4 cup milk, stir until well blended, and remove from heat.
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