Yummy Salad

From Eleni Franklin

Romaine lettuce hearts (3)

1/2 C Feta Cheese

2 C Pecans

2 Granny Smith apples

1/2 C dried cranberries

Prepare Pecans (2 C)

1/2 C sugar

3T water

1t salt

1/2t cayenne pepper

Bring to boil (2 minutes). Add pecans & stir a couple of times. Put on cookie sheet (separate as much as possible). Bake at 350 for 12-13 minutes.

Dressing - blend in blender until smooth & refrigerate

1-3 garlic cloves

2 spring onions

1t salt

1t sugar

1/2t curry

1/2t black pepper

1/4 C Balsamic vinegar

1/4 rice vinegar

1/2 olive oil

Tear apart lettuce leaves. Toss in cheese, apples & cranberries. Drizzle dressing. Last minute, toss prepared pecans on top.

SPANAKOPITA (Spinach Pie)

By Eleni Franklin

1 # filo (about 12 - 15 sheets)

2 packages (10 oz ea) frozen spinach or 1# fresh

2 sticks butter, melted

1 # onions, finely chopped

1/2 C chopped parsley

1/2 C chopped dill

1 tsp salt

1/2 tsp pepper

6 eggs, beaten

1 # cheese; feta (crumbled finely), hoop, or cottage (I combine all three)

PREPARATION:

Thaw spinach; squeeze out all excess liquid. Lightly sauté onion.  Add onion, parsley, dill, salt, pepper, cheese(s) & eggs to spinach. Mix thoroughly. Lightly brush bottom of 9"x13" (or 15") pan with melted butter. Lay gently 7 (approx.) sheets of filo, brushing w/melted butter between each layer. Pour in spinach mixture & spread evenly. Place remaining 7 layers of filo on top, brushing with melted butter between layers.

Tuck in all edges. Brush top generously with butter. Score top sheet (2 1/2" x 2").  Bake at 350 F for 45 minutes until golden brown.   Remove from oven & cool 1/2 hr. Cut into serving pieces.  YIELD: 20 servings