Spinach, Feta, and Fresh Mint Pastries

Filo dough it one of the greatest things, if you ask me.

So flaky, so shapeable to savory or sweet recipes.

I was looking for a most delicious appetizer to serve for a holiday meal, and this was a winner.  

This is pretty much a recipe for Spanakopita, a classic Greek pastry.  I do love Greek food, and these little flaky triangles can be made 3 (yes 3!) days in advance.  (Cover, refrigerate, and bake as directed when ready)

If you've never worked with filo dough before, I must say it requires a bit of patience, understanding, and finesse.  These thinner-than-paper sheets can get the best of you if you're in a rush, so set aside some time and read through the instructions carefully first.

I don't want to scare you off, I actually find filo dough very easy to work with, but some unfamiliar with it and pressed for time... well.. they wind up of that TV show Snapped. 

The secret is lots of butter and keeping the filo dough moist.  When not using the pile of filo dough, you must place a damp rag on top to keep the moisture in.  If you don't the sheets crack and are flaky and IMPOSSIBLE to handle. 

Follow those steps and it'll be a breeze.  

Spinach, Feta, and Fresh Mint Pastries

Makes 30 triangles

1 1/2 lbs spinach, tough stems removed
1 1/2 cups crumbled feta cheese
1/2 cup freshly grated Parmesan or Pecorino cheese
4 eggs, lightly beaten
2 tbsp chopped fresh mint
1/2 tsp nutmeg
1/2 lb filo dough (20 sheets), thawed if frozen
1/2 cup unsalted butter, melted and cooled

In a large stockpot, heat a few drizzles of olive oil over medium heat.  Add the spinach, and saute until wilted.  Pour into a colander and let cool.  Squeeze out as much liquid as you can and place on cutting board.  Chop spinach and place in a large bowl.  Add all cheese, eggs, mint, nutmeg, and salt and pepper to taste.  Mix well. 

Preheat oven to 375.

Lightly butter a baking sheet.  Have the melted and cooled butter in a bowl or pot, and the spinach mixture in a bowl nearby. Cut the filo dough lengthwise into thirds, so you have 3 long strips.  Get a rag moist and cover the filo until ready to use.  Place a large piece of parchment paper on your countertop.  Using a pastry brush, coat the parchment paper with a layer of butter.  Remove one of the 3 stacks of filo dough from underneath the rag.  Place one piece of the paper thin filo dough on your buttered parchment paper.  Use the pastry brush to cover that piece with butter, paying special attention to the edges and corners. Place another sheet of filo directly on top, and coat with butter. In the top corner of the filo sheet, place a teaspoon of the spinach mixture.  Fold one corner over the the filling on the diagonal to form a triangle.  Fold down again, keeping the triangle shape.  Continue folding until you've reached the bottom and you have a triangle shaped pastry.  Place on baking sheet and repeat.  Don't worry if a sheet rips, the butter will reattach it.  

Bake until golden, about 15 minutes.  Can be served hot, warm, or at room temp.

Scalloped Potatoes

Winter Comfort Food

These scalloped potatoes are so quick and easy to prepare.  Perfect accompaniment to hearty meat entrees like pot roast, ham, turkey, and roast chicken.

The perfect accompaniment to a cold winters night, if you ask me.

If you feel daring, add some diced prosciutto, pancetta, or bacon and throw in some chives.

Scalloped Potato Gratin 

Adapted from Tyler Florence's recipe

2 lbs russet potatoes, peeled and cut into 1/8 inch slices
1 1/2 cups heavy cream
2 sprigs thyme
2 garlic cloves, chopped
1/4 cup fresh flat leaf parsley, chopped
1/2 tsp ground nutmeg
1/2 cup freshly grated Parmesan, divided in half
1/4 cup freshly grated swiss cheese
salt and pepper
butter

In a saucepan combine the cream, thyme, and garlic.  Heat until just warm, but do not boil.  Remove thyme stems.

In a bowl, combine half of Parmesan cheese with all of swiss cheese.

Preheat oven to 375.

Butter a casserole dish and layer one third of the potato slices in 4 rows so slices are overlapping.  Pour a couple spoonfuls of the warmed cream over top and sprinkle with one third of the cheese mixture.  Arrange another layer of potato slices on top, pour a bit more cream over top, and sprinkle another third of the cheese mixture over top.  Repeat with final layer, using the rest of the cream and cheese mixture. 

Bake uncovered for 40 minutes. Pour the rest of the Parmesan over top of the potatoes, and bake another 10 minutes, until top is golden brown.  Let cool a few minutes before serving.

Gougeres (Cheese Puffs)

Gougeres are a baked savory choux pastry.  In English- basically a French cheese puff.   They are traditionally served cold during wine tastings, or served warm as an appetizer.

I made them as a side for Sunday dinner- Pot Roast with Roasted Grape Tomatoes and Cremini Mushrooms, Scalloped Potatoes, Sauteed Asparagus, and of course, the Gougeres.

They'd be a nice addition to a cheese plate perhaps (yes more cheese!!).  I'd serve them in place of dinner rolls, with soup, with brunch, with breakfast.  I could go on.. 

They are crispy on the outside, with an almost hollow, fluffy interior with an undeniably cheesy taste. 

In fact they taste like Cheez-Its.

EXACTLY like cheez-its.  

I haven't decided if that's a good or bad thing yet. 

This is your basic gougere recipe, but there's endless amounts of variations you can make.  You could use different cheeses, add ingredients like chives, shallots, maybe even prosciutto?!  Maybe a sweet version could be made with the right cheese, a bit of sugar, and diced apples..

In any case, make sure your ingredients are measured and ready-to-go.  This recipe doesn't mess around, when it says add something immediately, do it immediately.  No turning your back to grate cheese here- have it ready, you'll thank me later. 

This recipe makes about 3 dozen.  Make enough that everyone can have at least 3.  You'll want extra though, as every time they walk by the platter of gougeres they'll be popping another in their mouth.

Make extra- these freeze well.  Simply let them cool completely, set them out on a baking sheet and cover with plastic wrap. Place in freezer and once frozen, pop the gougeres into a ziploc bag.  

Gougeres

1 cup all purpose flour

1 cup water

5 large eggs

3/4 cup freshly shredded Gruyere cheese

3/4 cup freshly shredded Parmesan cheese

6 tbsp unsalted butter, cut in small pieces

1 tsp milk

1 tsp fine sea salt

1/8 tsp cayenne pepper

1/4 tsp sweet paprika

Preheat oven to 425. Lightly butter 2 baking sheets.

In a saucepan, combine the water, butter, salt, cayenne, and paprika. Bring to a boil, allowing the butter to melt completely over medium, medium high heat.

Remove pan from heat, and immediately add the entire one cup of flour at once, beating ferociously until completely incorporated. Continue beating until mixture forms a mass in the center of pan, about 1 to 2 minutes longer.

Make a well in the dough and add one egg.  Beat ferociously again until COMPLETELY combined.  Add the next egg, again combine completely, and do the same with the 3rd and 4th eggs, making sure egg is completely combined before adding another.  The 5th egg will be used later.

Beat in the gruyere and one-third of the cheese. until melted and thoroughly blended.  

Using a pastry bag fitted with a 1/2-inch plain tip, or using a Ziploc bag with a small corner cut off, pipe the dough onto the baking sheets about 1 inch in diameter and 1/2 inch high.  Leave 2 inches between each, as they will double in size.

In a small bowl, beat the remaining egg with the milk.  Brush the egg mixture over the top of the gougeres gently, and sprinkle with remaining Parmesan.   Bake 20 minutes, or until gougeres are golden.  Remove from oven (leave oven on) and use a paring knife or other small sharp knife to cut a small slit into the side of each gougere.  Return to oven for 5 minutes to dry out the inside.  Remove from oven and cool on wire racks.  Gougers may be served warm or at room temperature.

Some other favorite recipes:
Double Orange Goat Cheese Cupcakes
Sweet Potato Croquettes