Recipes! ( Archived) (39)

SPANOKOPITA

1lb spinach, 1 large white or golden onion, half a bunch of parsley, 2 large lemons, 10-12 ounces feta cheese, 5-6 medium size eggs, 2 bars of butter (half pound), half a package of phyllo dough (14-16 sheets).

Sort and trim stems off spinach. Wash. Drain and put in large bowl, lightly salt. Pour over and gently toss with all the juice you can squeeze from one of the lemons. Cover and put in fridge. Finely chop the peeled onion, mince fine the fresh parsley. (Should be a huge handful when done). Dab these two ingredients with paper towels until they are just “damp”. Take spinach out, dump onto large breadboard, and chop. It doesn’t have to be fine, nor perfect. Dab same as parsley/onion. (The dish won’t work out if there is too much moisture). Add to large bowl the spinach, onion, parsley, add each egg whole, one at a time, gently mixing in until all eggs are married into greens. Add feta cheese in small crumbled amounts, again to evenly marry all ingredients. Final toss with a full teaspoon of fresh ground pepper and two tablespoons of lemon juice. (Yes, you take out moisture, then put back in moisture-kind of odd, but it works). Melt butter to pouring/brushing liquid. Use a glass 9”x 11” baking dish, oiled well with a few dabs of non-melted butter. Take phyllo leaf, place each one in one at a time, brushing generously and alternating. Four leaves overlapping is about right. Fill with spinach mix-all of it. Top with same pattern of phyllo, very generously Oiling the top leaf. You must work fast with phyllo. Keep leaves between damp (not wet) cloth towels while assembling the casserole. Bake uncovered at 350 pre-heated oven for about 50 minutes, but watch carefully. When the top is golden and glowing It is ready. Remove and let rest for 10 minutes. This is one rad dish, and one of my new cooking successes.

this is actually very tasty

Hello Serene, This is my Sisters Cajun Recipe for Chicken/ Sausage Gumbo...
For Seafood Gumbo, just add seafood instead...

Note: I lived in New Orleans for about 20 years, My Sister live there for over 30 years and is one of the best cooks that I have ever known, (and not just because she is my sister) So this is an Original Cajun Recipe New Orleans Style, ( DO NOT be Fooled by Bootleg Recipes)

Cajun Chicken Sausage Gumbo
Should serve about a Dozen People or ( a Weeks supply for yourself ) Lol
1 cup all purpose flour, 1/2 cup vegetable oil, or olive oil.
Add to a HEAVY Skillet ( helps prevent burning, very important)
put on low fire, steadily stirring Rue (recommends a wooden spoon)
until light or medium brown about 45 minutes
DO NOT BURN, if you burn the Rue, START OVER because it will not be pleasant

Put Rue into a Large stock pot
Add Approx. 6 quarts of water,( little at a time) while stirring to mix well.
Add 1 1/2 chopped onions, and chopped Garlic
Add good amount of Cajun Seasoning, Salt preferably but (optional)
Add any other spices that seem reasonable..(Cayenne Pepper for Hot) and File...

File is a spice usually found in Cajun Dishes...Many are unaware of File
(File is actually pronounced Fee-Lay) (optional but recommended, it helps season, but also thickens up the Juices) File can usually be found in the Larger Supermarkets with the spices.

Add about 2 1/2 Lbs ( 1 Kilo) of thin sliced Smoked Sausage
About 4 Lbs..(2 Kilos) of Chicken...usually legs, thighs, wings (skinned preferably) your choice...
Add Shrimp optional...

Cover Stock pot with lid, Put stove on High until a rolling boil....
Lower to a Medium heat, and simmer Approx. 45 minutes, or until the thickest pieces of meat are done...Stirring occasionally

Cajun Gumbo is served over rice, and potato salad as a side...(Served together in a Large Bowl)
Have Larry taste test it, ( for Quality Assurance.)

im trying this out tomorrow. Sounds yummy, actually.