Puff Pastry Spinach & Cheese Pie (Spanakopita) (Lahanopita)

Spanakopita makes a wonderful side dish at a family meal and it also makes a perfect appetizer for parties. In this video, Eva shows us her take on the traditional Greek dish. Instead of using phyllo, Eva uses puff pastry, which you can find in the frozen section of your local grocery store. It is a lot easier to use and makes a delicious spanakopita.

1 package of frozen spinach
1 cup of chopped green onions
½ cup of chopped red onions
½ cup of chopped dill
½ cup of chopped parsley
1 cup of feta cheese
1 cup of ricotta cheese
Pepper to taste
3 eggs
1 package of puff pastry
Flour to work the dough
1/3 cup of butter melted
About 2 tablespoons of milk

Preheat the oven to 325 degrees.

Allow the frozen spinach to defrost and squeeze out all the excess water. Coarsely chop the spinach and place it in a large bowl. Finely chop the green onions, red onions, dill, and parsley and add this to the spinach. Add the feta cheese, ricotta cheese, and eggs to the mixture and season with freshly ground pepper. Using your hands, mix all of the ingredients together.

Allow the puff pastry to defrost and separate it into two equal parts. Flatten the pastry with a rolling pin (the same way you would with pizza dough) to fit the size of a medium size pan. Butter the pan and lay out half of the puff pastry on the pan. Brush some melted butter on the dough and add the spinach mixture on top.

With your fingers, lightly dampen the top edge of the pan with a little water.

Place the second half of the puff pastry on top of the spinach and cheese mixture. Fold in the edges. Use a fork to help you fold in the edges. Butter the top layer with butter and brush a little bit of milk on top as well.

Cut the dough into squares (but don’t push your knife all the way down, just pierce the top layer).
Allow it to bake in the oven for 1 hour. Afterward allow the spanakopita to cool for a few minutes before you serve.

Enjoy!

Kalo Pasxa! (Happy Easter)

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We are Greek Orthodox and this weekend is our Easter. For those that celebrate we say Xristos Anesti (Christ has Risen). We’ll be back next week with a new video! Take care.

Asian Style Corn Noodle Soup Fusion

This soup is a twist on traditional corn soup. It is very common to see soups like this on restaurant menus in India. Instead of just salt and pepper, we will also use grated ginger and green chilli. In addition to this, we will add some noodles, to give the soup a heartier feel. I am choosing to use vermicelli noodles, however, you may also use Asian style dinner noodles. This is a great dish to pick you up after a long day!

Ingredients

  • 9 cups water
  • 1 cup milk
  • 2 ½ cup peaches and cream corn kernels
  • 1 heaping tbsp salt
  • ¾ tsp grated ginger
  • ½ tsp grated green chilli
  • 1 ½ tbsp corn starch
  • pinch black pepper
  • 3 spirals vermicelli noodles

Directions

  1. Using a food processor or chopper, blend the corn kernels. You can buy a bag of frozen corn kernels from the grocery store. If you cannot find peaches and cream corn kernels, any will do, but peaches and cream would be better because of its natural sweetness.
  2. Boil the water.
  3. Once boiling, add the blended corn, ginger, green chilli and salt. Keep the stove on high until boiling, once boiling turn the stove down to medium and allow it to simmer for 10 minutes.
  4. In a bowl, mix the milk and cornstarch. Ensure that no lumps remain.
  5. Add in the milk and cornstarch mixture.
  6. Turn the stove on high and until the soup is boiling. Now turn the stove down back to medium and allow it to simmer for another 10 minutes.
  7. Add the pepper and noodles. Using your hands crush each spiral as you add it in.
  8. Mix and allow the soup to simmer on medium for another 10 minutes. Be sure to stir occasionally so that the noodles do not stick.

Enjoy!