Day 8: Spanikopita and Chevre and Mushroom Puffs

8 12 2009

Spanikopita

It seems every cuisine has some great vegetarian offerings. Today we go Greek with a  little Spanikopita. I’ve added some mushroom and chevre puffs for as  little variety as well. These make delicious hors d’ouvres if you are entertaining as well. You can place either filling in the phyllo or puff pastry if you prefer to work with just one type of dough. If you happen to have a local wine shop, try these with some Greek wine, there are some reasonable and excellent choices from the home of Dionysus.

Spanikopita

  • 10 sheets phyllo dough
  • 20 oz baby spinach
  • 4 oz pine nuts
  • 1 tsp nutmeg
  • 8 oz Feta cheese crumbled
  • 2 sprigs rosemary
  • 8 ounces melted butter

Preheat the oven to 400 degrees F. Heat some olive oil over medium in a large saucepan. Add the spinach and the nutmeg and cook until reduced and most of the liquid has evaporated. In a small pan lightly toast the pine nuts. Melt the butter over low heat with the rosemary sprigs. Once the spinach is done, allow to cool. Then place in a sieve or colander and press to remove as much moisture as possible. Toss the cheese, nuts and spinach together and season with salt and pepper. Cut phyllo in half long ways and cover with a damp paper towel. Brush a piece of phyllo with butter and lay out long ways in front of you. Place about 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle, like folding a flag, brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan in a preheated 400 degree oven for 15 minutes or until golden brown and crispy.

Spinach and Feta Spanikopita

 

 

 

 

 

 

 

Chevre and Mushroom Puffs

  • 6 oz fresh, small mushrooms (white or cremini), keep whole
  • 6 oz chevre
  • 1 tbsp shallot, finely minced
  • 1 tbsp garlic, finely minced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper
  • 1 (10 by 9.5-inch) piece of packaged puff pastry
  • Melted butter

 Preheat the oven to 400 degrees F. Heat the olive oil over medium high heat until smoking. Add the mushrooms and cook until browned. Add the garlic and shallot. Pour the vinegar around the edge of the pan’s cooking surface and cook until evaporated. Transfer to a bowl and cool. Add the chevre, salt and pepper. Flour a flat working surface. Lay out the puff pastry on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Place a mushroom and cheese in the middle of the puff pastry and fold over into a triangle. Pinch the edges together. Brush with melted butter and bake for 15 minutes.

Mushroom and Chevre Puffs

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2 responses

8 12 2009
Rebecca

looks fab

9 12 2009
whatscookingwithdoc

Thanks Rebecca!

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