My Big Fat Greek Dinner
Last night I set about making my televised food preparation premiere, shooting a test pilot for a series of online videos that are intended to pair with my weekly web food column for the newspaper.
While the results of the film shoot were debatable, the Greek-themed dinner was decidedly a success. First off, Dan made a great greek salad with Kalamata olives and feta and a lovely light vinaigrette. The substance of dinner was slightly more complex.
I also made my own version of the classic mediterranean dishes braised Chicken Marbella and baked Spanakopita, both of which use the authentic flavors of Greek cuisine. If I had been really on the ball I would have made whole baked fish crusted in sea salt, but alas, I'll have to leave that recipe development up to Shosh because of my allergic restrictions.
2 tablespoons olive oil
1 onion, chopped
1/2 cup chopped green onions
2 tablespoons powdered garlic
2 pounds spinach
2 eggs, lightly beaten
12 ounces crumbled feta
1 tablespoon ground coriander
1/2 teaspoon nutmeg
1/2 pound unsalted butter
1 pound phyllo pastry sheets
1/2 cup grated Parmesan
1. Thaw frozen spinach or saute fresh spinach. Place in colander and wring dry. This is a very important step. Pre-thaw the phyllo dough in the refrigerator.
2. Heat olive oil in a skillet and place over medium heat. Saute onions, coriander and garlic for 3 minutes until translucent soft.
3. Add the spinach, season with salt and pepper.
4. Remove from heat and set aside to cool. This prevents the phyllo from becoming soggy.
5. In a bowl, beat the eggs with feta, green onions and nutmeg. Fold in the cooled spinach mixture until well blended.
6. Preheat oven to 350 degrees.
7. Brush a 9" x12" baking dish with some melted butter. Unroll the phyllo dough and lay a sheet flat on the bottom. Brush the sheet with melted butter and repeat several times.
Take care to keep the phyllo covered with a damp towel to prevent it from drying out and becoming brittle.
8. Spoon half of the filling atop the phyllo dough,
While the results of the film shoot were debatable, the Greek-themed dinner was decidedly a success. First off, Dan made a great greek salad with Kalamata olives and feta and a lovely light vinaigrette. The substance of dinner was slightly more complex.
I also made my own version of the classic mediterranean dishes braised Chicken Marbella and baked Spanakopita, both of which use the authentic flavors of Greek cuisine. If I had been really on the ball I would have made whole baked fish crusted in sea salt, but alas, I'll have to leave that recipe development up to Shosh because of my allergic restrictions.
2 tablespoons olive oil
1 onion, chopped
1/2 cup chopped green onions
2 tablespoons powdered garlic
2 pounds spinach
2 eggs, lightly beaten
12 ounces crumbled feta
1 tablespoon ground coriander
1/2 teaspoon nutmeg
1/2 pound unsalted butter
1 pound phyllo pastry sheets
1/2 cup grated Parmesan
1. Thaw frozen spinach or saute fresh spinach. Place in colander and wring dry. This is a very important step. Pre-thaw the phyllo dough in the refrigerator.
2. Heat olive oil in a skillet and place over medium heat. Saute onions, coriander and garlic for 3 minutes until translucent soft.
3. Add the spinach, season with salt and pepper.
4. Remove from heat and set aside to cool. This prevents the phyllo from becoming soggy.
5. In a bowl, beat the eggs with feta, green onions and nutmeg. Fold in the cooled spinach mixture until well blended.
6. Preheat oven to 350 degrees.
7. Brush a 9" x12" baking dish with some melted butter. Unroll the phyllo dough and lay a sheet flat on the bottom. Brush the sheet with melted butter and repeat several times.
Take care to keep the phyllo covered with a damp towel to prevent it from drying out and becoming brittle.
8. Spoon half of the filling atop the phyllo dough,
1 Comments:
what happened to pulling it out of the oven and taking a bite?? a crucial step in the food tv genre!
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