Last week, I was supposed to make this watercress salad with feta cheese. I made it once and didn't make it again, so I had a ton of feta cheese left over and wanted to get rid of it (since I let the watercress go bad). I saw this Spanakopita recipe and decided to give it a try. Growing up in Syracuse, I was actually able to try a lot of Greek cuisine because of the large Greek population, so even though I've never made Spanakopita, I was pretty familiar with it.
I also wanted a salad this week, but I wasn't sure what. I saw this Cobb Salad recipe and wanted to try it because of the fried chicken in the original recipe. I went to Whole Foods, and apparently they do not have pre-cooked fried chicken. So I just made it without the chicken. It's still very good, and with all the protein, it's not like I'm going to be hungry afterwards.
1 box of fettuccine
2 large eggs
3/4 cup grated Parmesan cheese
4 slices bacon, diced
4 garlic cloves, minced
1 pack of frozen peas, thawed
Kosher salt and freshly ground black pepper, to taste
- Boil pasta, drain and set aside
- In a small bowl, whisk together eggs and Parmesan; set aside.
- Cook bacon, let cool and chop. Reserve excess fat.
- Saute minced garlic in the bacon fat. Add in pasta, bacon, and peas.
- Stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper to taste.
- Serve immediately
1/2 16 oz package of frozen Phyllo Dough
1 teaspoon olive oil
1/2 cup diced onion
1 10 oz package frozen spinach, thawed
4 garlic cloves
5 oz crumbled feta cheese
½ cup cottage cheese
1/4 teaspoon salt.
1/4 cup butter, melted
- Preheat oven to 400 degrees Fahrenheit. Spray baking sheet with non-stick spray.
- Heat oil in a large skillet. Add diced onions and garlic. Cook until onions are translucent. Add spinach and cook until heated through. Remove and let cool slightly.
- In a bowl combine spinach mixture, cottage cheese, feta, Italian seasoning, nutmeg and salt (I just eyed the last three ingredients)
- To assemble tart, lay two phyllo sheets vertically on baking sheet. Brush with melted butter. Take two more phyllo sheets and turn them so that they are at the 11:00 and 5:00 positions. Continue to arrange phyllo sheets in a clockwork fashion. Butter the tops of each new pair of phyllo dough as you go. When all the sheets have been used, place spinach mixture in the center and spread out into a circle. Carefully fold each section of the phyllo over spinach mixture; butter each section as you go along.
- Bake for 25-30 minutes, or until edges are golden and center is set.
2 heads of green lettuce, washed and torn into small pieces
6 strips crispy bacon, chopped
4 cups of cherry tomatoes
1.5 cups blue cheese crumbles
4 hard boiled eggs
For the Vinaigrette:
1 shallot, minced
2 teaspoons grainy mustard
¼ cup olive oil
¼ cup red wine vinegar
salt and pepper to taste
- Arrange lettuce at bottom of bowl, place tomatoes, bacon, blue cheese, and eggs on top of lettuce
- For the vinaigrette, in a food process, combine the shallot, mustard, and the oil and vinegar and the salt and pepper.
- Toss and serve immediately. Makes enough for 4-6 people.