1 box Phyllo dough #4 1 bag frozen chopped spinach ½ lb. feta (crumbled) ½ stick unsalted butter 1 medium size red or yellow onion (small dice) ¼ tsp. salt or you can do without since feta is salted ¼ tsp black pepper ¼ tsp paprika
1. Defrost Phyllo dough and frozen spinach. Once spinach is defrosted, drain extra liquid from bag. 2. Small dice a medium onion. 3. In a large bowl, mix defrosted spinach, crumbled feta, onion, salt, pepper and mix ingredients all together with a spoon. 4. Take muffin tin and spray with cooking spray and set aside. 5. Place butter in a small bowl and melt in the microwave for 1 minute. 6. Open all the phyllo sheets so they are laying flat on the surface. With pastry brush, brush melted butter liberally (about 4 strokes) onto one phyllo sheet. Fold over phyllo from left to right side in half and split folded phyllo in half by hand. It is ok if it is not completely straight. 7. Line muffin tin with the half sheet of phyllo and scoop one tablespoon of spinach mixture and fold over sides of dough. Brush a little butter again on top. 8. Preheat oven to 350 degrees. Bake for about 12-15 minutes or until top is golden brown. Can be served hot or at room temperature.
Yield: 2 cups (serves 4)
1 can garbanzo beans 1 large lemon (4 tbsp) 1 clove garlic ½ cup Tahini 1 tbsp olive oil ¾ tsp cumin ½ tsp salt
1. Open can of garbanzo beans and rinse thoroughly in water. Drain and place whole can in food processor. 2. Squeeze whole lemon into food processor. 3. Rough chop garlic clove and add ½ tsp of salt onto the garlic. Take garlic with salt and add to food processor. 4. Add Tahini, olive oil and cumin spice to all ingredients in food processor. Cover with lid and blend for 1 minute or until pureed to a smooth consistency. 5. Using a spatula, scoop mixture into a bowl and add an extra tablespoon of olive oil on top of mixture and garnish with paprika.
Seasoned Pita Chips
Yield: Serves 4 -5
4 small pita bread (6 inches in diameter) 3 tbsp olive oil ½ tsp garlic powder ½ tsp paprika
Set oven on 300 degrees.
1. In a small bowl, combine olive oil, garlic powder and paprika. 2. Cut pita bread into triangle pieces and place in a large bowl. 3. Drizzle the wet ingredients onto pita bread pieces. 4. With a spoon or bare hands, toss bread to combine ingredients. 5. Spread pita chips onto a flat cookie sheet and bake until golden brown. 6. Cool and serve.
Yield: 4 ¼ cups (serves 4)
1 cup Quinoa 2 cups water 1 bunch curly Parsley (chopped) 3 Scallions (thin slices) 2 medium Tomatoes (small dice) ½ medium red or yellow onion (small dice) ¼ cup Olive oil ½ tsp Salt Pinch of black Pepper ½ juice of large Lemon 1 Romaine lettuce for plating
1. In a saucepan, take 1 cup Quinoa and toast until golden brown at least 5-8 minutes medium to high heat. 2. Once Quinoa is toasted, add 2 cups water and let it boil. Turn down heat to let the quinoa simmer until all the water is dissolved. Let it cool before you add quinoa to other ingredients. 3. In a large bowl, mix diced tomatoes, onions, scallions, salt, pepper, lemon juice, olive oil, and parsley, salt and pepper together with the room cooled quinoa. 4. Serve Tabouleh on Romaine lettuce leaves.