maintaining stainless steel p52
towel bar hardware p77
table set-up p182
RECIPES
cake p211
spinach dill pie p224
Spinach Dill Pie
serve warm or at room temperature..
10 oz. spinach, well washed, tough stems removed
1 Tbsp. unsalted butter
1 onion, diced into 1/4 inch pieces
2 cloves garlic, minced
1 c. low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 Tbsp. finely chopped fresh flat-leaf parsley
1/4 c. chopped fresh dill
1 c. grated parmesan cheese (about 2 oz.)
1/4 tsp. cumin
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
8 sheets phyllo dough, thawed
cooking spray
1. preheat oven to 375. roughly chop spinach leaves; set aside. heat butter in a nonstick skillet over medium heat. add onion and garlic; cook until tender, about 3 minutes. add spinach; cook until wilted and bright green, about 2 minutes. transfer mixture to a colander to cool and drain. when mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
2. in a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, parmesan, cumin, salt, and pepper. stir in cooled spinach mixture; set aside.
3. dampen a large kitchen towel with water; squeeze dry. unroll phyllo; place on work surface. cover with plastic wrap and then the kitchen towel. lightly coat a 9-inch pyrex pie plate with cooking spray. remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. coat lightly with cookig spray. repeat with 7 more sheets of phyllo, spraying between each layer. trim edges with scissors, leaving a slight overhang.
4. spoon filling into the dish, spreading it evenly. bake until golden brown and filling is set, about 1 hour. cool for at least 15 minutes before cutting into wedges.
-fondue (chocolate, cheese, mushroom, tomato) p162
-jalepeno poppers p167
-spinach salad p226
-creamed spinach p226
-banana nut french toast p236
-warm mustard and olive oil sauce (for asparagus) p248
-grilled cheese with grainy mustard p248
#102 May '02
IDEAS
cookbook helper p84
"bookmark, pencil holder, and evnelope to collect notes and recipes.."
garden p202
table set
-hibiscus info p56
RECIPES
Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto p250
-cheese straws p265
-eggplant parmigiana p178
No comments:
Post a Comment