I'm feeling a need to eat foreign. Since Asian is too hard to get
ingredients and I'm bored with Italian, let's go Greek. I like
spinach and have never cooked with phylo. A greek
salad can't hurt. Whatchya got.

nb

On Sun, 20 Jun 2010 18:20:26 +0000, notbob wrote:

> I'm feeling a need to eat foreign. Since Asian is too hard to get
> ingredients and I'm bored with Italian, let's go Greek. I like
> spinach and have never cooked with phylo. A greek
> salad can't hurt. Whatchya got.

http://groups.google.com/group/rec.f...ade13fbc98c742

--
Cheers
Chatty Cathy

On 2010-06-20, ChattyCathy > wrote:
> On Sun, 20 Jun 2010 18:20:26 +0000, notbob wrote:
>
>> I'm feeling a need to eat foreign. Since Asian is too hard to get
>> ingredients and I'm bored with Italian, let's go Greek. I like
>> spinach and have never cooked with phylo. A greek
>> salad can't hurt. Whatchya got.
>
> http://groups.google.com/group/rec.f...ade13fbc98c742

Thanks, CC. Not sure I can get dill, but I'll look.

One thing, I jes bought a new high quality pastry brush which should
be perfect for painting butter on phylo.

nb

"notbob" > wrote in message
...
> I'm feeling a need to eat foreign. Since Asian is too hard to get
> ingredients and I'm bored with Italian, let's go Greek. I like
> spinach and have never cooked with phylo. A greek
> salad can't hurt. Whatchya got.
>

I seldom use a formal recipe.

I use spinach (2 pounds no stems cooked till wilted in EEVO then chopped,
eggs (usually 3 or 4), feta (whole 8oz package), chopped dill to taste,
parsley to taste and chopped scallions plus some lemon juice, salt and
pepper. Parmesan makes for a great addition.

Lay down 4-5 full layers of dough in a rectangular glass baking dish and
fold the edges over the sides. Add the spinach mixture then fold the dough
over the mixture. Now lay down 4 or 5 more layers of dough trimmed to fit
the pan. Then using a very sharp knife, cut it into six big squares. Then
bake.

Makes a fabulous dish.

Paul

Paul M. Cook wrote:

>
> I seldom use a formal recipe.
>
> I use spinach (2 pounds no stems cooked till wilted in EEVO then chopped,
> eggs (usually 3 or 4), feta (whole 8oz package), chopped dill to taste,
> parsley to taste and chopped scallions plus some lemon juice, salt and
> pepper. Parmesan makes for a great addition.
>
> Lay down 4-5 full layers of dough in a rectangular glass baking dish and
> fold the edges over the sides. Add the spinach mixture then fold the dough
> over the mixture. Now lay down 4 or 5 more layers of dough trimmed to fit
> the pan. Then using a very sharp knife, cut it into six big squares. Then
> bake.
>
> Makes a fabulous dish.
>


No butter on the dough?

gloria p

On Sun, 20 Jun 2010 18:52:40 GMT, notbob > wrote:

> On 2010-06-20, ChattyCathy > wrote:
> > On Sun, 20 Jun 2010 18:20:26 +0000, notbob wrote:
> >
> >> I'm feeling a need to eat foreign. Since Asian is too hard to get
> >> ingredients and I'm bored with Italian, let's go Greek. I like
> >> spinach and have never cooked with phylo. A greek
> >> salad can't hurt. Whatchya got.
> >
> > http://groups.google.com/group/rec.f...ade13fbc98c742
>
> Thanks, CC. Not sure I can get dill, but I'll look.
>
> One thing, I jes bought a new high quality pastry brush which should
> be perfect for painting butter on phylo.
>
You can get phyllo, but you can't get dill? Huh.

--
Forget the health food. I need all the preservatives I can get.

"gloria.p" > wrote in message
...
> Paul M. Cook wrote:
>
>>
>> I seldom use a formal recipe.
>>
>> I use spinach (2 pounds no stems cooked till wilted in EEVO then chopped,
>> eggs (usually 3 or 4), feta (whole 8oz package), chopped dill to taste,
>> parsley to taste and chopped scallions plus some lemon juice, salt and
>> pepper. Parmesan makes for a great addition.
>>
>> Lay down 4-5 full layers of dough in a rectangular glass baking dish and
>> fold the edges over the sides. Add the spinach mixture then fold the
>> dough over the mixture. Now lay down 4 or 5 more layers of dough trimmed
>> to fit the pan. Then using a very sharp knife, cut it into six big
>> squares. Then bake.
>>
>> Makes a fabulous dish.
>>
>
>
> No butter on the dough?

I assumed that was understood. Yes, plenty of butter between layers and on
top. I use a nylon paint brush which I use only for cooking.

Paul

On Sun, 20 Jun 2010 18:20:26 GMT, notbob > wrote:

> I'm feeling a need to eat foreign. Since Asian is too hard to get
> ingredients and I'm bored with Italian, let's go Greek. I like
> spinach and have never cooked with phylo. A greek
> salad can't hurt. Whatchya got.
>

The first thing I think of after Tiropeda is Moussaka. Both are to
taste and there are many recipes on the net. People mention Souvlaki
here on rfc, but I've never eaten it... yes, I've had skewers but not
Greek (every time I think I'm eating Greek, it turns out to be
Turkish). Use oregano (or rosemary), garlic and lemon on your chicken
or lamb for Greek style flavor.




--
Forget the health food. I need all the preservatives I can get.

On 2010-06-20, sf > wrote:

> You can get phyllo, but you can't get dill? Huh.

I'm not real sure about the phyllo dough, either.

nb

notbob wrote:
> I'm feeling a need to eat foreign. Since Asian is too hard to get
> ingredients and I'm bored with Italian, let's go Greek. I like
> spinach and have never cooked with phylo. A greek
> salad can't hurt. Whatchya got.


I love Greek food. Phyllo can be intimidating to some people but don't
be scared off. It is not as tricky as it sounds. You just have to work
quickly and not worry about tearing the phyllo sheets because the
mistakes can be easily covered up and don't really matter.

Make sure to have everything ready to go so you can work quickly. You
can buy frozen phyllo pastry in most major department stores. Defrost in
in the fridge overnight for best results. Have the melted butter and
filling ready to go, and a damp dish cloth to cover the phyllo while you
work.

Open up the package and unfold the phyllo and youwill have a stack of
sheets. Peel off the top sheet and lay in in the pan you are using to
cook the dish, then cover the pile with the damp cloth. Brush the fist
sheet with the butter. Repeat as per the number of sheets you need
before adding your filling.


FWIW, over the years I have made a few dozen dishes with phyllo and the
results have always been wonderful. I have made Baklava a few times,
but since I cannot eat nuts I started making another phyllo dessert dish
called galaktoboureko. Instead of nuts, the filling is a sweet rich
custard.

Another phyllo dish I do uses salmon fillets. Use half sheets of
phyllo, buttering each. Then put a serving size piece of salmon fillet.
Season with salt and pepper, sprinkle on on minced onion, a bit of fresh
dillweed, a little brown sugar and a spoonful of orange juice. Fold the
phyllo around the salmon, butter the top and sprinkle with sesame
seeds and bake.

On Mon, 21 Jun 2010 00:07:08 GMT, notbob > wrote:

> On 2010-06-20, sf > wrote:
>
> > You can get phyllo, but you can't get dill? Huh.
>
> I'm not real sure about the phyllo dough, either.
>
Look in the frozen foods for that and you may not have fresh dill, but
it's always available in the dried herbs and spices section.

--
Forget the health food. I need all the preservatives I can get.

"notbob" > wrote in message
...
> On 2010-06-20, sf > wrote:
>
>> You can get phyllo, but you can't get dill? Huh.
>
> I'm not real sure about the phyllo dough, either.
>

Frozen section near the pie crusts usually. Dill is a weed. Even my
produce deprived stores have it.

Paul

notbob > wrote in :

> On 2010-06-20, ChattyCathy > wrote:
>> On Sun, 20 Jun 2010 18:20:26 +0000, notbob wrote:
>>
>>> I'm feeling a need to eat foreign. Since Asian is too hard to get
>>> ingredients and I'm bored with Italian, let's go Greek. I like
>>> spinach and have never cooked with phylo. A greek
>>> salad can't hurt. Whatchya got.
>>
>> http://groups.google.com/group/rec.f...ade13fbc98c742
>
> Thanks, CC. Not sure I can get dill, but I'll look.
>
> One thing, I jes bought a new high quality pastry brush which should
> be perfect for painting butter on phylo.
>


"a new high quality pastry brush"??? Does it go faster?


--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer to
harrass rich women than motorcycle gangs."

notbob wrote:
> I'm feeling a need to eat foreign. Since Asian is too hard to get
> ingredients and I'm bored with Italian, let's go Greek. I like
> spinach and have never cooked with phylo. A greek
> salad can't hurt. Whatchya got.
>
> nb

Greek yogurt (I prefer whole milk, unflavored), and add nuts (pieces,
walnuts, almonds, etc.), plus honey to sweeten. It's a delightful
desert, and sometimes when I haven't had quite enough dinner, I'll have
a big bowl of it because it's pretty good for you. I prefer maple
syrup to honey for sweetener, and use whole, dry-roasted, unsalted
almonds because they're what I keep around for other purposes.

-S-

"notbob" > ha scritto nel messaggio news:KZsTn.32984

> I'm feeling a need to eat foreign. Since Asian is too hard to get>
> ingredients and I'm bored with Italian,

I guarantee you have not yet scraped the surface of Italian food.
Turta

2 cups or 360 g of Italian rice, such as arborio or carnarola
abundant boiling and salted water

1 onion chopped fine
1 leek chopped fine (or a similar amount of chopped shallot)
2 tablespoons extra virgin olive oil
4 tablespoons butter
12 ounces or 350 g cooked spinach
grated nutmeg
5 eggs, beaten
1.5 ounce or 40 grams Parmigiano or other hard grating cheese, grated
1 tablespoon more of butter

preheat the oven to 180°C or 360°F

butter really well an 8" springform pan

Cook the spinach. Once cooked and drained, chop it on a cutting board with
a knife.

Heat the salted water and then toss in the rice and cook until just al
dente. This will cook again, so make sure it is really al dente!

While the rice cooks, in a very large frying pan heat the oil and the first
butter and then sauté¨ the onion and leek or shallot until it just starts to
turn golden. Add the chopped spinach and mix it in well. Grate some nutmeg
over it. Add the cooked rice, stirring it in very well, then stir in the 5
beaten eggs. mixing really well. Taste and correct for salt.

Scrape the mixture into the buttered springform pan, smoothing the top with
your spoon or spatula. Cover the top with the grated cheese, then cut flakes
of butter over that from that last 1 tablespoon.

Put it into the hot oven and cook for 1 hour, when the top should be really
golden. Run a knife around the edge to be sure it is free of the side, then
release the spring and remove the sides.

On 2010-06-21, Giusi > wrote:

> Turta
>
> 2 cups or 360 g of Italian rice, such as arborio or carnarola
> abundant boiling and salted water

Part of MY problem with Italian food is I'm neither a big rice nor
pasta fan. Not real big on tomatoes, either. I truly LOVE gelato and
espresso, though. Great wine, too.

nb

"notbob" > ha scritto nel messaggio
...
> On 2010-06-21, Giusi > wrote:
>
>> Turta
>>
>> 2 cups or 360 g of Italian rice, such as arborio or carnarola
>> abundant boiling and salted water
>
> Part of MY problem with Italian food is I'm neither a big rice nor
> pasta fan. Not real big on tomatoes, either. I truly LOVE gelato and
> espresso, though. Great wine, too.

Maybe it helps that we eat it but we eat other things at the same meal. It
doesn't have to be our everything.

On Mon, 21 Jun 2010 09:58:49 +0200, "Giusi" >
wrote:

> I guarantee you have not yet scraped the surface of Italian food.
> Turta
<recipe snipped>

Yum! What do you usually serve with that?

--
Forget the health food. I need all the preservatives I can get.

In article >,
"Giusi" > wrote:

> > I'm feeling a need to eat foreign. Since Asian is too hard to get>
> > ingredients and I'm bored with Italian,
>
> I guarantee you have not yet scraped the surface of Italian food.
> Turta

So what do you feel "defines" Italian food? :-)
Not being ornery, I'm just curious.

That recipe sounds fantastic and I've saved it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine