Tuesday, February 28, 2012

feta and spinach themed recipes

1) I've made two delicious dishes going on instinct this week. I'm going to try to tell you how to make them, too. Please bear with me. Most of the measurements are approximations from my memory, use your judgement about how much of one thing or the other you might like to eat.

Spinach and Feta Stuffed Portobello Mushroom 
(this is essentially the filling for spanikopita, but put in a mushroom and baked)
Serves: 1
1 Tblspoon Olive Oil
1 Small to Medium Onion, diced
2 Garlic Cloves, diced
About 2 Large Handfuls of fresh baby spinach (cooks down to about a cup)
1 Beaten Egg
As much feta as you want
1 large portobello mushroom cap, stem and gills removed

1. Preheat oven to 400 degrees.
2. Add onion to a heated skillet with olive oil, cook on low-medium heat until onion is translucent.
3. Add garlic and spinach. You may have to add the spinach in batches, but it will cook down significantly. 
4. Once spinach is fully cooked (all soggy and so so much less than you thought it would be), stir in the beaten egg and cook on low until egg is no longer clear. 
5. Add feta. I used about two tablespoons, but it's up to you how cheesy you want it. 
6. Place the mushroom on a baking sheet with the bottom facing up, spoon the spinach mixture onto it. 
7. Bake about 15 minutes, or until the cheese has melted and the mushroom underneath is tender (use fork or knife to poke it). 
Note: I didn't add any salt in this recipe, because the feta is so salty. You may want to add some - taste the spinach mixture before using it. 

Greek Polenta Bake
Serves: 4-6
  • 2 1/4 cups water
  • 1 cup milk
  • 1 tablespoon butter
  • 1 cup fine yellow cornmeal
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 1 Tablespoon olive oil
  • 1 small to medium onion, sliced in strips
  • 1 cup canned whole tomatoes, sliced as you add them*
  • 1 Bay Leaf
  • 1 Teaspoon oregano
  • 1 Teaspoon rosemary
  • 1 cup cooked chickpeas (either canned or precooked)
  • 3 garlic cloves, chopped roughly
  • 2 Generous handfuls of fresh baby spinach (cooks down to about 1 cup)
  • 1 cup mixed Greek olives, chopped roughly
  • As much feta cheese as you want

  • 1. Preheat oven to 450 degrees F. Grease an 8x8 inch baking dish.
  • 2.Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the cornmeal and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in parmesan cheese; season with salt and pepper to taste. Transfer to the baking dish.
  • 3. Bake the polenta until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • 4. While the polenta is baking, saute the onions in olive oil on medium-low heat, until tender.
  • 5. Add tomatoes, spices, and chickpeas. Cook on low heat until the onions are fully cooked and the spices have ad a chance to mix in (about 5 minutes). 
  • 6. Add spinach and garlic (again, maybe in batches) and stir until spinach is fully cooked.
  • 7. Add olives and cheese, stir until evenly distributed.
  • 8. Spoon the mixture over the baked polenta, spreading it evenly.
  • 9. Bake until the mixture is bubbling and the cheese is melted, about 15 minutes. 
  • *My host mother in NI told me to always use whole canned tomatoes, never crushed or diced. So I do what she said. 

2. This panel discussing the movie "the Help."

3. They just keep coming. 

4. Today these mini-daffodils were on sale at Wegmans for ninety nine cents! And they fit in my car's cupholder!

1 comment:

  1. I made spanakopita egg rolls for lunch last week. It was delicious. Essentially the same thing you did with the mushrooms, except folded into egg roll wrappers and fried up. They were still good reheated, which was something I wasn't expecting but was a blessing for a late-night snack.