Sunday, February 21, 2010

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.

Saturday, February 20, 2010

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)

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