Anna Sultana’s Spinach Appetizers, Greek style / Easy Spanakopita

A few days ago we ate out and I enjoyed my favourite - spanakopita.

Spanakopita is like the Maltese recipe Timpana, a savoury filling in puff pastry.

If you leave off the pastry you have another favourite - Imqarrun il-forn.

What would I do if I couldn’t buy a serving of Spanakopita?

I guess I would make Ma’s Spinach Appetizers.

This was one of those recipes she enjoyed on the Greek ship we travelled on when we were immigrating from Malta.

It is a bit of a job to make, as are all good things.

It also is open to variations, as are all good recipes.

If you want to avoid the phyllo sheets you could make

Anna Sultana’s Greek Spinach & Cheese Quiche

Want some starch to serve with the main course? Make either

Anna Sultana’s Roasted Lemon Potatoes and Rice, Greek Style

or

Anna Sultana’s Roasted Lemon Butter Parmesan Potatoes, Greek Style

Hints:

The filling can also be used as a dip. 

You might want to leave the egg out since it won’t get cooked.

Usually a box of phyllo has about 21 sheets.

If you want to just use one box, you could make the rolls with 4 instead of 5 sheets.

To keep the phyllo sheets from drying out while preparing the recipe, place a damp towel over the sheets you aren’t using at the time.

You can make the rolls ahead and freeze them up to 3 months for last minute entertaining.

Place them in a large freezer-weight resealable plastic bags, or wrap them tightly in plastic wrap. 

Remove from them freezer 30 minutes before baking. 

Place on baking sheet and let stand at room temperature about 20 minutes.

Heat the oven to 375º F and bake 25 minutes. 

Filling variations to add...

1/2 teaspoon of nutmeg

1/2 teaspoon each of dried oregano and thyme

1 teaspoon garlic powder

1/2 teaspoon each of garlic, oregano and pepper

1/4 Cup grated parmesan
chopped sundried tomatoes and black olives with a dash of oregano

roasted red peppers

crab meat

diced black olives

Filling variations to substitute...

shredded mozzarella

drained ricotta instead of cream cheese

broccoli with cream cheese and cheddar cheese

Of course you can make variations on the variations.

Shape variations:

You can make individual ones that are shaped like triangles. 

Instructions are inside the filo box.

The filling works well with puff pastry or crescent roll dough.

It won’t be as flaky if you use crescent roll dough.

Have extra spring roll or wonton wrappers? 

The recipe can be used to make about 100.

You could freeze them on a cookie sheet and then placed in freezer-weight resealable plastic bags to store  up to 3 months. 

Bake for 15 minutes at 375º F.

You can also place wonton wrappers in a mini-tart pan, and fill them with some filling.

Bake at 350º F for 18 - 20 minutes. 

You could also use your favourite pastry to make mini quiches with the spinach filling.

                        Spinach Appetizers

Makes 5 logs or 30 servings

Grease well a large cookie sheet.

Place in bowl and thaw

300 grams frozen chopped spinach

Squeeze dry and set aside. 

Cover with a damp towel

25 sheets frozen filo dough 

Let thaw and set aside.

Crumble into a measuring cup enough to make

1 1/2 Cups Feta Cheese, crumbled 

Finely chop

4 green onions (optional)

Have on hand

1/3 cup butter, melted

Place in large bowl 

1 egg 

the drained spinach

the chopped green onions

the crumbled feta cheese

250 grams cream cheese

the chopped green onions

the crumbled feta cheese 

1 teaspoon oregano

1/4 teaspoon pepper

Mix until well blended.

Place a damp dish towel on a flat surface.

Place 2 filo sheets (one on top of the other) on the dish towel.

Brush the top sheet lightly with melted butter.

Top with 1 or 2 more filo sheet(s).

Brush the top sheet lightly with melted butter.

Top with 1 more filo sheet.

Spread 1/5 of the spinach mixture along one short side of the phyllo stack. 

Fold in the long sides of the filo stack.

Roll up from the filled short side to make a log. 

Place the log on the greased cookie sheet.

Brush the top of the log with some of the remaining butter. 

Repeat with remaining filo, filling and melted butter to make four more logs. 

Heat oven to 375º F

With a serrated knife deeply score the phyllo at 1 inch intervals.

Bake 25 minutes, or until golden brown. 

Cool 5 minutes. 

Transfer the rolls to cutting board.

Use the serrated knife to completely cut each log into 6 slices. 

Anna Sultana’s Greek Spinach & Cheese Quiche

My Big Fat Greek Wedding 2 just premiered.

Of course everyone in Winnipeg is cheering for our local celebrity, Nia Vardalos, who wrote and starred in the movie!

Vardalos also wrote and starred in the 2002 film, My Big Fat Greek Wedding.

If you loved that film - and just about everybody did - you’ll love her new movie.

Winnipeg is the sort of town where, if you’ve just met someone, within five minutes of conversation you’re sure to mention someone you both know.

All you have to do is volunteer, or get out the house, and you’ll meet someone who knows someone, who knows someone you both know.

Really, it always happens.

Back in 2012 I posted about when my folks had visited us in 1993.

It was August and Folklorama was in full swing, so we took them to enjoy the show and food at the Greek pavilion in St. Demetrios Greek Orthodox Church.

I’d still swear that Nia Vardalos was one of the performers that night.

So, anyone who went to the Greek pavilion back then could say they’ve seen Nia and, through Folklorama, they’re one degree of separation from Tom Hanks and Rita Wilson.

Ah, Winnipeg… land of the stars!

When we visit the Greek pavilion, and whenever we find a Greek restaurant or place in a food court, I love to get spanakopita.

It is a bit of a job to make as the filling is wrapped in phyllo dough or puff pastry.

To make phyllo nice and crispy you have to smear butter or olive oil over the layers.

I try to keep it to a monthly treat.

The pastry wasn’t a dietary problem when I was younger.

Now… problem.

Okay, let’s think this through…

Adjustments in everything must be made as one gets older.

And adjustments sometimes have to be made to recipes.

In a way spanakopita is like the Maltese recipe Timpana, a macaroni casserole with an layer of puff pastry on top.

For those who are cutting back on carbs there’s a variation which doesn't have the pastry, Imqarrun il-forn.

The basic goodness of spanakopita comes from its filling of spinach and feta cheese.

Okay, focus on the good: spinach and feta cheese, preferable low fat cheese.

It can be done without the pastry.

Hints:

If you’d like to have a meal without doubling up on the quiche, serve with a salad.

All you need to turn a tomato salad into a Greek salad is to add sliced cucumber, a bit of red onion and a few kalamata olives, then dress it with olive oil.

You could top it with some crumbled feta cheese.

A glass of ouzo would be nice, too.

Want to avoid the eggs and dairy?

You can also make a vegan version of quiche, which is usually eaten during the Great Lent and other religious fasts.

It is made with spinach, onions or green onions, and green herbs like dill, parsley or celery, olive oil and a little wheat flour.

The mixture is then oven-baked until crisp. 

You can also use tofu instead of cheese.

This can also be made with less spinach, just top off the vegetable part with leeks, chard and / or sorrel.

These substitutions would also work in a spanakopita.

                        Greek Spinach & Cheese Quiche

Thaw in a bowl
600 grams frozen chopped spinach

Squeeze and drain off the liquid and set the spinach aside. 

Crumble into a measuring cup 

Feta cheese

You need to have 4 Cups of crumbled cheese.

Set  aside.

Preheat oven to 350° F

Place in an 8 inch square pan

2 Tablespoons butter or margarine

Place the pan in the oven to melt the butter, about 2 minutes.

Remove the pan and swirl the butter around to cover the pan’s bottom and sides.

Set aside.

While the pan is in the oven, place in a large mixer bowl  

3 large eggs

Beat until mixed.

Add

1 Cup flour
1 Cup milk
1 teaspoon baking powder 

Beat until blended.

Stir in

the drained spinach

the crumbled feta cheese

1/2 teaspoon nutmeg

1/2 teaspoon pepper
1 Tablespoon dried minced onion (or 2 teaspoons onion powder)

Stir until blended. 

Pour the mixture into the prepared pan.

Bake 35 minutes. 

Remove pan from the oven and let stand 15 minutes.

Cut into squares and serve.

Anna Sultana’s Puffy Brunch Omelet with Berry Compote and Other Fillings

Tomorrow is Easter and I’ve posted brunch recipes that can be prepared the night before and are great for the family:

Anna Sultana’s Baked Cinnamon Bread Brunch

Anna Sultana’s Lost Bread & Berry Compote /

(French Toast)

Anna Sultana’s Frittatas 

(Easy eggs / brunch recipe)

I admit it, most of my recipes are for a crowd.

I’ve been asked to post a few recipes that would work for one, or two.

Good idea.

A puffy omelet is festive, simple and a perfect dish for one, or two.

It can be served with fruit for a brunch or a dessert, or with vegetables for a lunch. 

Hints:

Don’t have time - or berries - to make compote?

No problem.

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

1/4 Cup dark brown sugar

1 can of peach slices, drained

Stir the peaches until they are warmed through and the sugar has melted.

Serve on the French Toast.

Sprinkle with confectioners’ sugar (optional)

Both the quickie and regular compote recipes would work with thinly sliced fresh apples, peaches or pears - or a mixture of the three.

Compote is also good on waffles, pancakes or chicken.

                        Puffy Omelet

Preheat oven to 350° F 

Place in a 9 inch pie pan

2 Tablespoons margarine

Place the pie pan in the oven to melt the margarine.

Remove the pan and swirl the margarine around to cover the pan.

Set aside.

While the pan is in the oven, place in medium bowl  

2 eggs

1/2 teaspoon salt

Beat together.

Add

1/4 Cup flour

Beat until smooth.

Add

1/2 Cup milk

Beat until blended. 

Pour the batter into the pie pan.

Bake 25 minutes. 

Loosen the omelet and place it on a platter.

Spread the filling over the omelet.

Serve as is or fold half over the filling.

Add toppings (optional)

                        Berry Compote Omelet 

Melt in a nonstick skillet over medium heat

3 Tablespoons butter

Add

1/4 Cup light brown sugar

2 Tablespoons lemon juice

Stir until the sugar has melted.

Add

3 Cups berries (blueberries, raspberries, and blackberries or all of one)

Toss gently and cook for 3 minutes, until the berries are warm. 

Spoon over the omelet.

Serve warm.

                        Berry Omelet 

Combine in a small bowl

1 Tablespoon cornstarch

2 Tablespoons orange juice

Place in a medium pot

1 package frozen raspberries or strawberries

Heat over low heat.

Add the cornstarch mixture and stir until thick.

Spoon over the omelet and fold over.

Serve warm.

                        Plum Omelet 

Spread on omelet

1/2 to 3/4 Cup plum jam

Roll up and spoon over the omelet

1/4 Cup sour cream

Sprinkle over the omelet

2 Tablespoons toasted walnuts

2 teaspoons sugar

                        Cherry Omelet 

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

2 1/2 Cups canned cherries, drained

Heat and spoon over the omelet.

Roll up and sprinkle over the omelet

confectioners’ sugar

Serve with 

lemon wedges

                        Apple Omelet 

Combine in a small bowl

1/3 Cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Melt in a nonstick skillet over medium heat

1/3 Cup butter

Add

4 Cups peeled apple slices

Cook 5 minutes.

Sprinkle the sugar / spice mixture over the apples.

Cover and simmer 5 minutes.

Uncover and simmer another 5 minutes.

Spoon over the omelet.

Roll up and sprinkle over the omelet

1 Tablespoon sugar

                        Sour Cream Roll-up

Spread on omelet

1 Cup sour cream

Roll up and spoon over the omelet

1/2 Cup sour cream

Sprinkle over the omelet

confectioners’ sugar

4 Tablespoons chopped walnuts, toasted

                        Spinach Filled Omelet

Wash and tear

2 pounds spinach

Cook gently for 5 minutes. Drain and press out excess liquid.

Cut into small pieces

6 slices bacon

Cook the bacon until browned.

Discard all but 2 Tablespoons drippings.

Add 

1 Tablespoon butter

1/2 Cup minced onions

Cook and stir until tender.

Stir in 

the drained, cooked spinach

2 Tablespoons parsley

3/8 teaspoon nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

Cook and stir to heat through.

Spread on omelet on platter and fold over.

Melt 

1 Tablespoon butter

Drizzle on omelet 

Sprinkle over omelet

1 Tablespoon parsley

Serve warm.

Anna Sultana's Spinach and Ricotta Stuffed Shells with Tomato Sauce, Maltese Style

Hurrah! We’ve made it through January!

On to February and Groundhog Day.

If the groundhog sees its shadow on February 2 it will return to its burrow, and there will be six more weeks of winter. 

If it does not see its shadow, then there will be an early Spring.

Whatever happens on Tuesday, there should be something on the table for dinner.

And even if we’re in for an early Spring, we're just entering February.

A good, hot, stick to the ribs pasta casserole would be enjoyed by the family.

February in Winnipeg is too soon for only a salad.

Hints:

About the mozzarella cheese - you can use either regular or low fat.

You can also use fresh spinach instead of frozen.

Or, if you don’t have it in the house, you can leave the spinach out.

I know… some people don’t think it’s a real dinner if there isn’t meat in it.

You can also use cooked ground chicken or lean ground beef instead of the ricotta.

The stuffing works equally well with manicotti tubes and lasagne noodles.

Just spread the filling on the lasagne noodles, roll them up and place them in the pan. 

The prepared shells in the casserole can also be refrigerated, covered, up to 24 hours. 

Sometimes, when Ma was watching a rerun on TV, she'd make stuffed shells.

She would then place them on cookie pans and put them in the freezer.  

When they were frozen, she'd place them in a plastic bag, seal tightly and freeze.

She could then take as many unthawed stuffed shells as she needed for a quick meal.

She'd place them in a layer of sauce in a casserole, cover them with sauce and bake.

For frozen stuffed shells, an hour in a 350º oven usually did the trick.

An extra sprinkling of shredded mozzarella cheese before baking is also good.

Here are two more stuffed shells recipes:

Anna Sultana’s Meat Stuffed Giant Shells, Maltese Style

Anna Sultana's Ricotta Stuffed Shells, Maltese Style 

You’ll also need Tomato Sauce for this recipe. 

This is a favourite of Ma’s and makes about 4 - 5 cups.

You can make the sauce a few days before stuffing the shells.

Heat in a large heavy pot over medium heat

 2 Tablespoons olive oil

Add

 1 medium onion, minced

 1 garlic clove, minced

Fry a few minutes until golden.

Stir in

 1 small can tomato paste (optional)

 1 Cup water

 1 bay leaf

 1/2 teaspoon dried oregano

 1/2 teaspoon pepper

 1/2 teaspoon salt

 1 Tablespoon sugar

 1 28 to 35 ounce can diced Italian tomatoes, undrained

Simmer uncovered, stirring occasionally, for 1 hour. 

If the sauce becomes too thick, add a little more water.

                        Spinach and Ricotta Stuffed Shells

For the Stuffing

In a bowl combine

500 grams ricotta (about 1 pound)
300 g frozen chopped spinach, thawed, well drained (about 1/2 pound)

1/2 Cup shredded mozzarella cheese

1/4 to 1/2 Cup grated Romano or Parmesan cheese

1/2 teaspoon oregano or basil

1/2 teaspoon pepper

For the Pasta

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

340 grams (about 20) jumbo shells

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the shells and rinse with cold water.

Stuff the shells.

If freezing see above.

If the shells are for tonight's dinner, preheat oven 400 º F

Place a layer of tomato sauce in the bottom of a casserole or a 9 x 13 inch pan.

Place the stuffed shells in the casserole.

Add some sauce over the shells.

Bake, covered, 30 minutes.

Top with

1/2 Cup shredded mozzarella cheese

Bake, uncovered, 10 minutes.

Serve with 

grated Romano or Parmesan cheese

Serve with a salad or a cooked vegetable.

It wouldn’t hurt to have some crusty bread on hand to sop up the sauce.

Anna Sultana’s Stuffed Peppers, Maltese Style

Maltese recipes include quite a few stuffed vegetable recipes.

If something has an indentation, we will fill it.

Maybe it’s a form of nesting.

Maybe it's a type of hoarding.

Maybe it’s a way of making some really good recipes.

Ma had a few Maltese ways of stuffing green peppers.

She had two favourite Bżar Aħdar Mimli recipes, one had pork and one had anchovies.

Over the years Ma picked up some recipes from her co-workers and friends.

Can’t keep a good recipe down.

But, of course, Ma added her own touches.

This recipe calls for red bell peppers, which are ripened green peppers.

Green peppers are less sweet than yellow or orange peppers.
Red bell peppers are the sweetest.

You can use what your family prefers.

If you're shopping at a grocery store, you might find red, yellow and green bell peppers being sold together and called traffic light peppers.

You could pick up a few packs for this recipe.

The kids might enjoy the variety of colour.

Or they might fight over the yellow peppers.

So it goes.

If the kids are in that stage of life, stick to the red peppers.

Yes, they'll outgrow it.

Hint:

It would be a good idea to have tomato sauce on hand, or to make it about 3 hours before you make the stuffed peppers.

Ma’s recipe for tomato sauce will make enough for this recipe.

This is her sauce recipe if you want to use fresh tomatoes.

                       Stuffed Peppers

Serves 6

Grease a 9 x 13 inch baking pan               

Wash

6 red bell peppers

Cut around the stems to remove them.

Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. 

Place the pepper halves on the baking pan.

Place in a large pot

2 pounds lean ground beef or lean ground pork (or lean ground chicken or a mixture)

Fry, stirring occasionally, over medium-high heat for 15 minutes.

Add

4 Cups tomato sauce

2 garlic cloves, chopped finely

1 teaspoons dried basil

1 teaspoons dried oregano

1 teaspoon salt 

1 teaspoon pepper

Simmer 20 minutes.

Add 

1 Cup frozen spinach, thawed and squeezed dry with paper towel

4 Tablespoons grated Parmesan cheese

Stir until everything is well combined.

Preheat oven to 450º  

Scoop about 1/2 cup of the meat mixture into each pepper half.

Have on hand 1/2 Cup grated Parmesan cheese.

Sprinkle over each pepper half

About 1 Tablespoon grated Parmesan cheese

Bake about 30 minutes, until cheese is melted, and lightly golden brown.

Serve on a bed of rice or with pasta.

Have some extra sauce and cheese for everyone to add to the rice or pasta.

Roasted potatoes would also go well with the green peppers.

Allspice (whole berry or ground) - Margaret Ullrich

Allspice!  

A spice for all seasonings!

Just so you know... allspice is not a blend.

It's a fruit.

Just like a berry.

Really.

In 1493 Christopher Columbus discovered allspice in the West Indies.

It's the berry of the West Indian tree Pimenta dioica of the myrtle family.

Lucky for us.

It looks like a dark peppercorn.

It has a mildly pungent flavor.

And it goes with just about everything.

Whole allspice is a handy thing to have...

  Add 2 or 3 to the peppercorns in your peppermill for extra flavor.

  Drop 1 or 2 along with a strip of orange peel to hot tea.

  Add 6, more or less, to the pot when making soup stock.

The addition of a few allspice berries will give a flavor boost to pickling liquids, marinades, meat gravies and poaching liquid for fish.

Speaking of pickling...

If you don't want to buy bags of spices, buy a bag of pickling spices.

A few favorites are in there, including allspice.

So, if you want to have an assortment of spices, get pickled.

If you've bought a bag of whole allspice, you can have the best of both worlds.

As explained earlier, allspice can be ground in a pepper mill (or blender) 

or bruised by crushing in a pestle to release the flavor.

And the joys of ground allspice...

  Add a pinch to cherry pie filling.

  Stir into creamed or buttered spinach.

  Add to tomato sauces.

  Add to chocolate cake and puddings, as well as hot chocolate.

  Add to other baked goods, especially fruit cakes, pies and puddings.

  Sprinkle on beets, squash or other yellow vegetables.

  Add a dash to chili or tomato sauce, and to green tomato pickles.

  Allspice complements the flavor of lamb and adds a flavor touch to meat casseroles.

Allspice is quite assertive, so use it cautiously.

But do use it!

Carmela Soprano's Cannelloni (Pasta with spinach / veal / pork filling)

Back to the Cannelloni in the Fit for a Bride chapter of Carmela's 

Entertaining with the Sopranos.

This makes a grand first course.

Especially for a big holiday dinner.

The Cannelloni can be prepared up to a day ahead.

Leaving you free to prepare other - fussier - stuff.

Just cover with plastic wrap and refrigerate.

On to the Cannelloni... 

Take the Bechamel Sauce out of the fridge.

Or make some.  Now.

                             

                              Cannelloni 

FILLING

Cook

2 10-ounces packages frozen chopped spinach 

Drain and squeeze dry.

Heat a large skillet over medium heat.

Add

1 pound ground veal

8 ounces Italian-style pork sausage, casings removed

1 large garlic clove, minced

Cook, stirring frequently, until the meat is no longer pink.

Spoon off the excess fat.

Stir in 

cooked spinach

1 Cup of the Bechamel Sauce

salt and pepper to taste

Remove from heat.

Stir in 

1 Cup grated Parmesan cheese (Parmigiano-Reggiano)

On a table have a large bowl of cold water.

Spread a few large towels (not terry cloth) on the table.

Bring to a boil a large pot of salted water.

Add, a few at a time, from

1 1/2 pounds fresh lasagna sheets, cut into 4-inch squares

Cook less than a minute (they should be underdone).

Remove and place in the cold water until cool enough to handle.

Place the cooked squared flat on the towels.

Prepare the remaining pasta in the same way.

Preheat oven to 350º

Oil 2   11 x 8 x 2 inch baking dishes

TO ASSEMBLE

Spread a thin layer of sauce in each baking dish.

Leaving 1/2 inch space on one side, place some of the filling in each square.

Starting at the filled side, roll up each square.

Place the rolls seam side down in the baking dishes.

Spoon the remaining sauce over the pasta.

Sprinkle with

1/2 Cup grated Parmesan cheese (Parmigiano-Reggiano)

Bake 30 minutes (longer if it's been refrigerated) or until the sauce is 

bubbling and the top has browned.

Serve hot.

Would I make Cannelloni again?

Oh, yeah.

With ground chicken.

My local grocers don't carry veal.

I'm making a dinner, not searching for the Holy Grail.

Another recipe down.  Three more to go.