Spanakopita

Spanakopita

From: Cuisine at Home, Issue No.75
Makes: 16 servings
Total time: 1 1/2 hours
Nutrition: per serving- 179 cal; 12g fat (4g sat); 50mg chol; 322mg sodium; 13g carbs; 2g fiber; 7g protein.

Ingredients:

• 1 cup diced onion
• 1 cup diced fennel
• 1 cup diced scallions
• 7 tbs extra virgin olive oil
• 1 1/2 lbs frozen chopped spinach, thawed
• 1  cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 eggs beaten
• 1/2 cup grated Parmesan cheese
• 8 oz feta cheese, crumbled
• salt and pepper
• 1 egg yolk
• 1 tbs milk

Instructions:

1. Preheat oven to 350 degrees. Brush bottom of an 8-inch square dish with olive oil.
2. Sweat onion, scallions, and fennel in 3 tbs of olive oil in a large pot over medium heat, covered, until vegetables are translucent, 10-15 minutes.
3. Stir in spinach, parsley, and dill. Cover; allow spinach to warm through.
4. Drain spinach mixture and squeeze dry, in batches, in a towel. Allow mixture to cool. Cut Stack of phyllo sheets into an 8-inch square.
5. Combine spinach mixture, 2 eggs, feta, Parmesan, salt and pepper.
6. Layer 10 sheets of phyllo dough in prepared dish, brushing some of the remaining 4 tbs olive oil lightly over each layer. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.
7. Whisk together egg yolk and milk; brush on top sheet of phyllo. Using a knife, cut evenly spaced 1-inch slits in phyllo layers down to the filling.
8. Bake spanakopita 30-35 minutes. Serve it hot or at room temperature. 

Pasta with Spinach Pesto, Corn, and Beans

Pasta with Spinach Pesto, Corn, and Beans

From: Cuisine at Home, Issue No. 46

Makes 4 cups
Total Time: 45 minutes
Nutrition: Per cup 410 calories; 58% from fat; 27g total fat; 31 carbs; 751mg sodium; 4g fiber

Ingredients:
For the Spinach Pesto -

• 1 cup fresh spinach, packed
• 1/2 cup basil leaves, packed
• 1/4 cup olive oil
• 2 tbs pine nuts, toasted
• 2 tbs fresh lemon juice
• 1 tbs lemon zest, chopped
• 1 clove garlic
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

For the Pasta and Vegetables -

• 1/4 lb pappardelle (A wide, flat pasta. Fettuccine is a fine substitute)
• 2 cups fresh corn kernels
• 1 1/2 cups green beans, trimmed, halved

For the garnish -

• 1 cup tomatoes, seeded, diced
• 1 tbs white wine vinegar
• 1 tbs olive oil
• salt and pepper to taste

To Serve - 

• 1 cup whole milk ricotta 
• Drained pasta and vegetables
• Spinach pesto
• 1/2 cup Parmesan cheese, grated
• Tomato Garnish
• Olive oil, coarse sea salt, and coarsely ground black pepper

Instructions:

1. Process all pesto ingredients in a food processor until paste-like; set aside.
2. Cook pappardelle, corn, and beans in a large pot of boiling, salted water until tender but not mushy, about 7 minutes; drain. (If using another shape pasta, adjust time as package directs. When 7 minutes are left in the cooking pasta, add the vegetables.)
3. Combine ingredients for Tomato Garnish while pasta and vegetables cook.
4. To Assemble-
   Layer components by first placing ricotta in a large bowl; season with salt and pepper. Top with pasta and vegetables. Pour pesto over pasta and toss. Sprinkle with Parmesan and tomatoes, then finish with oil, salt and pepper.