Spanakopita with Feta

Spanakopita with Feta

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound good- quality feta cheese, crumbled
1 - 2 eggs, lightly beaten
2 sticks unsalted butter, melted
1 lb. filo pastry sheets

Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3x11-inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1-inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes or until golden and crisp. Serve hot.

Recipe adapted from the Food Network

The "almost famous" Zucchini Pie

Zucchini Pie

3 medium sized zucchini, unpeeled and grated
4 large eggs
1 cup Bisquick
1/2 cup good quality grated Parmesan cheese (Don't skimp on the quality of the cheese. It really does make all the difference in how this tastes.)
1/2 cup vegetable oil
1 large onion, chopped
1 tablespoon dried parsley flakes
Salt and pepper, to taste

Preheat oven to 400 degrees.
Spray a 9.5-inch deep dish pie plate with cooking spray. (You can also use 2 9-inch regular pie plates. Just reduce the cooking time to 35-45 minutes)
In a large bowl, combine all of the ingredients mixing well to combine. Pour into the prepared pie plate. Bake for 50 - 60 minutes or until a toothpick inserted into the middle comes out clean.
Enjoy warm or at room temperature.

Artichoke Fritatta with Romano Cheese

Artichoke Fritatta with Romano Cheese

1/2 cup grated Romano cheese, plus 2 or 3 tablespoons
2 tablespoons chopped parsley
6 oz. pancetta, diced
2 tablespoons olive oil
1 cup onion, chopped
1 13.75 oz. can artichoke hearts, drained and roughly chopped
2 garlic cloves, pushed thru a press
1 - 6 oz. ball fresh mozzarella cheese, cubed
8 eggs
Salt and fresh ground pepper, to taste

Preheat oven to 350 degrees.
Place an oven-proof skillet on medium-high heat and cook the pancetta, stirring occasionally, until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. Wipe out the skillet with paper towels.
Add 1 tablespoon of the olive oil to the skillet. Add the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the artichokes and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Transfer mixture to a bowl and add the pancetta and mozzarella and allow to cool slightly. In a medium bowl, add the eggs and beat lightly. Stir in 1/2 cup Romano cheese. Add the artichoke mixture to the egg mixture.
Place the skillet over medium heat. Add 2 teaspoons of the olive oil. Add the egg-artichoke mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.
Place fritatta in the oven and cook for about 10 minutes or until fully set.
Carefully slide the frittata onto a plate. Sprinkle with some extra Romano and the parsley and serve.

Easy Crab and Swiss Quiche

Easy Crab and Swiss Quiche

1 9-inch partially baked pie crust
1 tablespoon unsalted butter
1 large shallot, minced
1 cup crabmeat, picked over for shells
1 tablespoon flour
1 1/2 cups shredded Swiss cheese,divided
3 eggs
1 cup half and half
1/2 teaspoon salt
Dash white pepper
Dash nutmeg
Parsley flakes

Saute shallots in butter until tender, about 3 minutes. Remove from heat and mix in the crabmeat and flour; set aside. Sprinkle 3/4 of a cup of the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, half and half, salt, pepper, nutmeg and parsley until mixed. Pour into crust. Bake for 25 to 30 minutes at 350 degrees.

Bacon and Cheddar Quiche

Bacon and Cheddar Quiche

Dough for 1 pie crust or a pre-baked pie shell
8 strips bacon, cooked crispy and crumbled
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon dried leaf thyme
1/2 cup frozen, chopped onions, thawed
1/8 teaspoon ground pepper
1 1/2 cups shredded sharp Cheddar cheese, divided

If using dough, place dough in a 9-inch pie plate. Trim edges if necessary, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake crust at 375 degrees for 10 minutes.
In a small bowl, whisk together the eggs, milk, thyme, onions and season with the ground pepper. Add 1/2 cup of the cheese and mix. Pour into the baked crust. Crumble bacon over the top then sprinkle with the Cheddar cheese. Bake at 375degrees for about 30 minutes or until quiche filling is set and top is lightly browned.

Onion, Jack and Bacon Tart

Onion, Jack and Bacon Tart

5 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground white pepper
Generous pinch of salt
Generous pinch of ground nutmeg
3/4 pack cup shredded Monterrey Jack cheese
1 package pie crust dough

Preheat oven to 400°F. Roll out dough on lightly floured work surface. Transfer to a 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling but maintain oven temperature.
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, white pepper, salt and nutmeg in small bowl to blend. Spread the onions over bottom of the baked crust; sprinkle the bacon over the onions, then the cheese. Pour in the cream mixture.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack for 10 minutes. Remove pan sides. Serve warm or at room temperature.

Mushroom and Bacon Pie

Yeah.....this is just awesome.













Mushroom and Bacon Pie

4 cloves garlic, peeled
1 teaspoon canola oil
6 strips Applewood smoked bacon, cut into 1/2 inch pieces
1 lb. sliced fresh mushrooms
1/2 cup sweet onions, chopped
3 eggs
1 - 8 oz. package cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded sharp white cheddar cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon paprika
1 sheet refrigerated pie crust

Preheat oven to 425 degrees. Place garlic on a double layer of foil, drizzle with oil, wrap and bake until soft, 15 to 20 minutes. Remove and cool. Lower oven heat to 375 degrees. In a large skillet, cook bacon until crispy. Remove and place on a paper towel, reserving 2 tablespoons of the drippings. Add the mushrooms and onions and cook in the drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Stir in salt, pepper, mushroom mixture and softened garlic. Unroll pastry sheet in a 9-inch pie plate, trim and flute the edges. Fill with cheddar cheese and bacon, Pour egg mixture over the cheddar and bacon. Sprinkle with Parmesan cheese and paprika. Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

Spaghetti Pie

This is a great way to use leftover spaghetti.

Spaghetti Pie

1/2 cup mozzarella cheese, cubed
1 cup grated good-quality Parmigiano-Reggiano cheese
1 cup grated good-quality Pecorino Romano cheese
1 tablespoon chopped fresh parsley
8 large eggs
1/2 lb. cooked spaghetti, cooled
2 tablespoons olive oil
Ground pepper, to taste

Combine cheeses. parsley, pepper and eggs in a large bowl. Mix well. Add spaghetti to the cheese mixture and stir making sure the mixture coats the spaghetti strands. Heat the oil in a large skillet or cast-iron skillet over medium-high heat. Add the spaghetti mixture patting it down in the pan with the back of a wooden spoon. When the edges begin to brown, reduce heat to medium-low and cook for 10 more minutes. Flip the spaghetti pie in the skillet and cook about 10 more minutes, shaking the pan often to prevent sticking. Cut into wedges and serve.

Footnote - You can flip the pie easily by sliding it onto a plate, placing the skillet over the plate and then flipping the pie back into the skillet, cooked side up.