I talk about food a lot. And other stuff.

But mostly food.
Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts

Friday, December 3, 2010

Hangin' with the raisin girls....

We didn't have any Rice Krispies.
And no one was eating the Corn Flakes I bought to try to have fewer sugar-filled cereals in the house.  
And we had all these marshmallows.

So I made a pan of these:

And I ate at least 2/3 of the pan myself.
And then I learned about these.
Which are clearly too dangerous to make any time soon.  

I can't be trusted.

Sunday, May 9, 2010

Grass below you, Sky above...

Last week I made spinach and goat cheese turnovers for May Day.  They were really delicious - especially the next day topped with a poached egg. (You know how I love a runny egg on ANYTHING!)  This was my first time using phyllo sheets - I really liked it. They're like little homemade spanakopita and, while a little heavy on the prep, once I got into the rhythm of the assembly, they were really easy.  I especially liked the addition of lemon zest and the texture of the whole pine nuts inside.  My 2 1/2 year old son liked brushing the melted butter on the sheets as I folded them up.

Here's the recipe:

May Day Turnovers:


1 TBS Olive oil
1/2 cup diced red onion
2 cloves garlic, minced
2 bunches spinach, chopped
2 oz goat cheese
1/3 cup toasted pine nuts
3 TBS parmesan cheese, grated
1/2 tsp fresh rosemary, minced
1/2 tsp lemon zest
4 frozen phyllo pastry sheets, thawed
1/2 c unsalted butter, melted

Makes 12

Preheat oven to 375F.
Heat oil in a skillet over medium heat.  

Add onion and garlic and saute 5 minutes.

Meanwhile, toast pine nuts on med/low in a dry skillet.

Increase heat to high.  Add spinach and saute until wilted, about 5 minutes.

Drain spinach mixture, pressing on slids to release as much liquid as possible.  Transfer to a bowl and cool completely.  Add goat cheese, pine nuts, parmesan, rosemary and lemon zest.  Season to taste with salt and pepper.

Cut phyllo sheets into three strips each, lengthwise.

Lay one strip on a cutting board and brush with butter.  Place 1 rounded TBS of the filling at one end of the strip.

Starting at one corner, fold pastry over filling, forming a triangle.

Repeat, folding up the length of the pastry (like a flag), and buttering between each fold, as well as at the end.  Set on an ungreased baking sheet (because, really, there's enough butter, don't you think?).

Repeat with the remaining pastry, butter and filling.

Bake at 375F until golden, about 12 minutes.  Cool slightly and serve.

Serve leftovers, slightly warmed in the oven or toaster oven with poached eggs.