Mediterranean Easter Menu part 2.

28 Mar

Hello everyone,

Here are a few more recipes I am making for Easter, I hope you give then a try!

Gypsy Spinach Pie:

Pastry for 2 crust pie 9-inch pie pan, home-made or store-bought, your choice.***

1 (1lb) bag frozen spinach, thawed and squeezed dry

2 tblsp. olive oil

2 tblsp. unsalted butter

2 bunches green onions, chopped

1/4 tsp. ground nutmeg

1/8 tsp. cayenne pepper

Salt and black pepper to taste

1/4 cup pine nuts, toasted

1/2 cup raisins, soaked in warm water for 10 minutes

1/2 cup chopped fresh parsley

1/2 cup fresh dill, chopped

1 cup (4%fat) cottage cheese

4 hard-cooked eggs, cooled, peeled, and sliced

1/4 toasted bread crumbs

oil for brushing top crust

Preheat oven to 375 degrees. Roll out pastry for pan and place in the refrigerator. In a large skillet over medium-heat, heat  the oil and butter. Saute the onions until soft, add the nutmeg, sat, pepper, cayenne pepper, pine nuts, raisins, parsley, dill, and spinach. Cook for 1 minute, then add the cottage cheese to heat through. Sprinkle the bread crumbs in a layer on bottom of crust. then put in the spinach mixture, top with sliced eggs. Place top crust on pie crimp the edges and decorate with pastry leaves if desired, brush with olive oil and cut a few steam vents. Bake for 45-50 minutes until top of pie is golden brown and juice is bubbling. Let rest for 10 minutes before slicing.

Note: I used Julia Child’s pie crust recipe, it’s very flaky and tastes great!! From the baking book (Baking With Julia), but you can use whatever pastry you like…

Stuffed Eggplant

3 baby globe eggplants, or 6 slender asian eggplants

1/2 cup plus 2 tblsp. olive oil

2 tblsp. butter

1 large onion, chopped

4 garlic cloves, minced

2 tblsp. fresh rosemary

1/4 cup chopped fresh parsley

2 (15.5oz) cans diced tomatoes, drained

salt and pepper to taste

1/2 cup water

Cut the eggplants in half, and carefully scoop out the flesh leaving 1/2 inch shell. Dice the pulp and set aside. Salt the eggplants let sit flesh side down in a colander for 1 hour. Preheat the oven to 350 degrees. Warm the 1/4 cup olive oil and butter and saute the onion until soft about 10 minutes. Add the diced eggplant, garlic, salt, pepper, rosemary, tomatoes, and eggplant, and simmer for 5 minutes or until most of the juices have been absorbed.  Heat 2 tblsp. olive oil and in a large saute pan, over medium-high heat. Cook the eggplant shells turning a few times, to soften them. Place in a baking dish and spoon the eggplant mixture into each shell. Pour in the 1/4 cup water around the eggplant. Cover with foil and bake for about 45 minutes, until eggplant is very tender.

Asparagus and Red Potatoes, with Almonds and Herbs

24 small new red potatoes, cut into chunks, about 3lbs.

1/4 cup. olive oil plus 2tblsp.

2 tblsp. unsalted butter

salt and pepper to taste

2lbs. asparagus, washed and ends removed, and cut into 1-inch pieces

4 garlic cloves, minced

1 bunch green onions, chopped

1/2 cup sliced almonds, toasted

1/4 cup fresh mint, chopped

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1 tblsp. fresh thyme, finely chopped

1 tblsp. fresh rosemary, finely chopped

Heat oven to 400 degrees. Coat the potatoes with the 2 tblsp. olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until fork tender. Meanwhile heat the 1/4 olive oil and butter over medium-high heat, and cook the onions until soft then add the asparagus and cook for 2-3 minutes until crisp tender. Then add the garlic, and all the herbs. Toss in the cooked potatoes, and almonds and heat through. Salt and pepper to taste.

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Posted by on March 28, 2010 in Easter Menu


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