I grew up eating this style of cookie. Granted my grandma made some darn good, and probably the best oatmeal cookies that I have ever eaten, but my dad of all people turned me on to these chocolate no bake cookies. I remember watching him…
Search Results: pita
Who does not love phlyllo dough (filo dough)? Seriously. Paper thin sheets of unleavened flour dough, typically brushed with butter or olive oil, and baked until golden brown. You could figure out so many ways to make some dishes just out of that. I am exploring the whole phyllo dough experience lately, and granted, I made some killer baklava back in the the day, but I wanted to do something Greek this weekend, only due to the fact that I was not able to attend the annual Greek Fest held in Milwaukee, Wisconsin. I could not get Greek chicken off of my mind, as well as baklava, so I decided to take things into my own hands and get down and make spanakopita.
Say that three times. Spanakopita. My kids had fun trying to say it as they watched me make this really simple, yet super delicious dish. Spanokopita reminds me a lot like baklava, however it is so much more savory as it includes feta, spinach, and parsley.
This takes about 20 minutes to prepare, and about 25 minutes to bake, and on your table in no time.
- 1/2 pound of phyllo dough, thawed
- 1/3 cup of oil
- 3 cloves of garlic, sliced
- generous pinch of salt
- generous pinch of pepper
- 1/4 cup of flat leaf parsley, finely chopped
- 12 oz bag of fresh spinach
- 1 bunch of green onions, ends and tips tossed, sliced
- 1/4 cup of red onion, diced
- 10 oz great feta cheese, crumbled
- 2 eggs, beaten
- 12 tbsp butter, melted
Begin my making a garlic oil. This is easy, as you will bring your olive oil to medium heat in a pan, adding your garlic, and let cook until a light golden brown, being careful not to burn it. Remove the garlic with a slotted spoon, and let the oil sit in the pan. Next, add roughly a tablespoon of the olive oil to a deep skillet and bring to a medium to high heat. Add half of your spinach to the skillet. Cook this until it wilts, approximately 1 minute. Remove the wilted spinach to a strainer to remove as much water from the spinach as possible. Repeat this process with the rest of the spinach.
Next, bring the remaining oil back to heat and add in your scallions and red onion, cooking just until soft. Add in your parsley, and spinach, mixing well. Remove from the skillet and place in a small bowl to let cool.
To a larger bowl, beat your eggs, and add the feta cheese, mixing until nice and creamy. Toss in the cooled spinach mixture, and combine.
Preheat your oven to 350 degrees. As the oven preheats, melt your butter.
To a large baking pan, use your pastry brush, and lightly coat the pan with some melted butter. Open your phyllo dough, and cover with a towel as it can harden on you if you do not move quickly. You will lightly butter each top of the phyllo, adding six pieces on the bottom, remembering to lightly brush butter on each sheet. Once you have six down, spread the spinach and cheese mixture evenly over the top. Repeat your process with six more sheets. Add more spinach and cheese to the top, and place eight buttered sheets on top.
Bake for approximately 25-28 minutes, until you have a great golden brown color. Remove and let this cool and set before your slice into it.
Trust me on this one, it is really good. Creamy, flaky, and just watching my wife it it, really comforting. I hope you enjoy.
Let me begin by saying this sandwich is packed with some really great spice, balanced out by a yogurt blend that will blow your mind. Chicken marinated overnight, pulsed and formed into patties, grilled, packed in a warm pita, and stuffed with cucumbers and cilantro?…
As you probably know, I am a fan of all sorts of ethnic cuisines, probably more so than the standard American foods (granted my last meal will be fried chicken, mashed potatoes and gravy, and sweet corn), and that is saying a lot as I do love great American food. I could, and probably get away with it, eat some different ethnic food on a daily basis whether that be Greek, Italian, Mexican, Thai, or Filipino. You name it, I’m in. Lately, however, I am really craving Indian food. Maybe it is that simple, yet complex, notion of lentils cooked down in a curry gravy only to be swiped through with delicious warm naan bread, or maybe it is something like chicken tikka masala served alongside some rice, and well these Indian style red onions. It’s the simple things that get me.
It was years ago when I fell in love with Indian food, or Pakistani food for that matter. These platters would arrive and there would always, or most likely, be a small mound of simple red onions on the platter and I often scooted those to the side. That is until recently. I dabbled in them and low and behold those onions were definitely not there for garnish, they were there to boost the dish and cut through some of the richness of the dish. Not only that but they exploded in flavor, and that really intrigued me. Intrigued me so much I think about serving them along side most meals.
After dissecting the ingredients, I thought I would offer them up to my family during a recent hummus, grilled chicken, and pita party at the dinner table. I think they liked them. I know my wife did, all of the kids tried them, and I was eating them like chips alongside the rest of the meal.
These Indian style red onions are much like those trendy pickled red onions you are starting to see on like every burger nowadays (something I made back in 2009), but a bit more simple to make (believe it or not) and to me, loaded with more flavor. Addicting if you will.
Let’s get started.
- 1/2 red onion, thinly sliced into 1/4 inch slices
- 1 lemon, juiced
- 1/2 tsp chaat masala (find at your local Indian store)
- generous pinch of salt
- 1/2 tsp cayenne pepper
That’s it. Your only challenge, and a minor one at that is to get the chaat masala. You can Google it and make your own, but it is a lot easier to buy the store bought. Chaat masala is essentially a blend of Indian spices including cumin, coriander, ginger, dried mango powder, hing, and some chili powder, among other spices. The flavor profile is incredible to say the least.
Soak the onions in cold water for about 20 minutes, then strain the water.
Add the onions, lemon juice, salt, chaat masala, and cayenne pepper to a bowl. Stir well. Cover and let them marinade for about 1 hour until you are ready to serve.
Soaking the onions takes that ‘bite’ out of the onions which is great in my opinion and you are not walking around after eating them with onion breath. Serve the onions alongside your meal and dabble in there, grabbing a few and include them after some bites. Talk about snap, crackle, and pop! These Indian style onions are sure to please and go really, really well alongside grilled meats, or heck even a bowl of great hummus, pita, and olives. Feel free to cover and refrigerate any leftovers for about a week. Hope you enjoy!