ALX
09-29-2010, 06:26 PM
Been drizzling 3 straight days and tropical storm Nicole is gonna hit us next 24 hours with 5 inches and hard winds.....Free time in afternoon with no garden work.....
I really dig Chef of Pastry/Desserts cooking by Elinor Klivans
Here is the recipe....Similiar to a greek Spanakopita
http://www.cookstr.com/recipes/greek-three-cheese-spinach-amp-onion-potpie
Plenty of greens in garden....Mustard greens,collards,kale and baby spinach i used in back of pic...Cages are to keep some pesky deer out....They havent walked,jumped over tthem yet....:hail:
http://i600.photobucket.com/albums/tt85/69alex/spinach008.jpg
Wilted the fresh spinach with some of my carmelized red onion and garlic...
http://i600.photobucket.com/albums/tt85/69alex/spinach001.jpg
http://i600.photobucket.com/albums/tt85/69alex/spinach003.jpg
What makes this killer is three cheeses...Monterey jack,feta and Ricotta....Here it is with the 2 beaten eggs...
http://i600.photobucket.com/albums/tt85/69alex/spinach002.jpg
Add spinach,onion and fresh parsley,dill from garden
http://i600.photobucket.com/albums/tt85/69alex/spinach004.jpg
Just build from here...Layer of phyllo dough buttered and layer of filling
http://i600.photobucket.com/albums/tt85/69alex/spinach005.jpg
2 layers phyllo and then another layer filling
http://i600.photobucket.com/albums/tt85/69alex/spinach006.jpg
Lightly score phyllo and butter....I had to run out for a few hours and kept it moist on top(butter) and wrapped...It can be refrigerated overnight etc...
http://i600.photobucket.com/albums/tt85/69alex/spinach007.jpg
350 degree for 45 minutes and rest a little
http://i600.photobucket.com/albums/tt85/69alex/spinach009.jpg
http://i600.photobucket.com/albums/tt85/69alex/spinach010.jpg
These 2 wedges filled me up fine...:thumb: Will be nice with the beef roast i am grill smoking tomorrow if it lasts...
http://i600.photobucket.com/albums/tt85/69alex/spinach011.jpg
The fresh ingredients make this POP...I have done this alot when my spinach is in season...Was thinking maybe salami or extra PP,brisket could be interesting in it....Always good on its own and very filling....:thumb:
I really dig Chef of Pastry/Desserts cooking by Elinor Klivans
Here is the recipe....Similiar to a greek Spanakopita
http://www.cookstr.com/recipes/greek-three-cheese-spinach-amp-onion-potpie
Plenty of greens in garden....Mustard greens,collards,kale and baby spinach i used in back of pic...Cages are to keep some pesky deer out....They havent walked,jumped over tthem yet....:hail:
http://i600.photobucket.com/albums/tt85/69alex/spinach008.jpg
Wilted the fresh spinach with some of my carmelized red onion and garlic...
http://i600.photobucket.com/albums/tt85/69alex/spinach001.jpg
http://i600.photobucket.com/albums/tt85/69alex/spinach003.jpg
What makes this killer is three cheeses...Monterey jack,feta and Ricotta....Here it is with the 2 beaten eggs...
http://i600.photobucket.com/albums/tt85/69alex/spinach002.jpg
Add spinach,onion and fresh parsley,dill from garden
http://i600.photobucket.com/albums/tt85/69alex/spinach004.jpg
Just build from here...Layer of phyllo dough buttered and layer of filling
http://i600.photobucket.com/albums/tt85/69alex/spinach005.jpg
2 layers phyllo and then another layer filling
http://i600.photobucket.com/albums/tt85/69alex/spinach006.jpg
Lightly score phyllo and butter....I had to run out for a few hours and kept it moist on top(butter) and wrapped...It can be refrigerated overnight etc...
http://i600.photobucket.com/albums/tt85/69alex/spinach007.jpg
350 degree for 45 minutes and rest a little
http://i600.photobucket.com/albums/tt85/69alex/spinach009.jpg
http://i600.photobucket.com/albums/tt85/69alex/spinach010.jpg
These 2 wedges filled me up fine...:thumb: Will be nice with the beef roast i am grill smoking tomorrow if it lasts...
http://i600.photobucket.com/albums/tt85/69alex/spinach011.jpg
The fresh ingredients make this POP...I have done this alot when my spinach is in season...Was thinking maybe salami or extra PP,brisket could be interesting in it....Always good on its own and very filling....:thumb: