Wednesday, October 28, 2009
inspired by Peter, Ivy and Tyler Florence
1 medium onion, finely chopped
8 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 1/2 pounds frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flake
2 large eggs
8 ounces feta, crumbled
1 cup ricotta
3 tablespoons chives, very finely chopped
3 tablespoons dried oregano
1 stick (8 tablespoons) unsalted butter
1 tablespoon canola oil
1/2 lb frozen phyllo sheets, thawed (my package had two 1/2 pound rolls, each with 20 9-inch x 14-inch sheets)
In large skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Add onions and garlic and saute, stirring occasionally, until softened, about 4 minutes. Let cool and then transfer to large bowl. Add the spinach, salt, pepper and red pepper flake.
In medium bowl, combine eggs, feta and ricotta and beat well to blend. Pour the egg and cheese mixture into the bowl with the spinach and mix well.
Combine chives and oregano in small bowl and set aside.
Melt butter in microwave or small saucepan.
Preheat oven to 350 degrees.
Brush one tablespoon canola oil and a dab of melted butter on the bottom of a 9-inch x 13-inch pan.
Carefully unroll the phyllo. Make sure you have a damp towel ready to lay back down on top of the stack as you remove each sheet. If not, the dough will easily become brittle and dry (read: frustrating).
Place one layer of phyllo on the bottom of the pan. Brush with butter and sprinkle with the chives and oregano. Repeat, using 10 sheets of phyllo total, brushing each layer with the butter as you go. The chives and oregano should be added every other layer.
After 10 sheets, pour the spinach cheese mixture into the pan, spreading it in an even layer across the dough.
Continue placing the remaining 10 layers of phyllo on top of the filling, again brushing each layer, keeping the remaining sheets damp, and seasoning with the chive-oregano mixture every other sheet. Make sure the top is buttered and add a dash of kosher salt and ground pepper if you desire. Score the top few layers of dough (preferably in a more logical manner than I did).
Bake in oven for 45 minutes or until golden brown. Let cool for 10 to 15 minutes. Cut into squares and enjoy!
Truly a pie for spinach lovers and truly a recipe that is mine. I wrote it along the way, foodstuffs getting all over the notebook. A total blend of everything I had ever read about spanakopita. Currently, I have still not had it outside of my home, where it is made just the way I want it.
Friday, October 23, 2009
Baked Pork Chops with Parmesan-Sage Crust
adapted slightly from bon appétit, February 2001
1 1/2 cups fresh breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
2 to 3 tablespoons minced fresh sage leaves
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons butter
2 tablespoons olive oil
Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 145°F, about 20 minutes. Let rest for 5 minutes to finish cooking.
Transfer pork chops to plates. Garnish with lemon wedges and serve.
Love these so, so much. So easy, so damn good and they smell amazing while cooking. I've also tried them with chops half as thick, cutting down on the cooking time a bit.