Recipes

Servings: 10 count (extra large)
1/4 cup olive oil
1 cup onion
3 chopped scallions, white and green parts
2 (10 ounce) boxes frozen chopped spinach, or 2 pounds raw spinach, destemmed, cooked down and chopped
4 large eggs, lightly beaten
3 Tbsp bread crumbs
1 tsp nutmeg
3 Tbsp grated parmesan
2 tsp kosher salt
1 tsp fresh ground black pepper
1.5 Tbsp pine nuts toasted
12 ounces feta Cheese, crumbled
40 sheets (1 box) frozen phyllo dough, defrosted
3/4 pound (3 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs
+ Heat the olive oil in a saute pan and add the onions
+ When softening add scallions
+ Cook for 5 minutes or until soft
+ Squeeze most of the water out of the spinach
+ Place spinach in a large bowl
+ Add everything except the eggs, phyllo, feta, butter and second batch of bread crumbs
+ Mix well
+ Add feta and eggs
+ Mix gently
+ Brush a sheet of phyllo with melted butter and sprinkle with breadcrumbs
+ Repeat for 5 total sheets, no breadcrumbs on top layer
+ Cut sheets in half length wise
+ Spoon 1/3 cup of the spinach mixture on one corner of sheets
+ Fold into a triangle
+ Freeze or bake
+ Bake at 375 for 30 minutes
+ Serve with tzatziki

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Note: must be prepared in advance. Keeps for up to two weeks
1-1/2 Tbsp granulated yeast (about 1-1/2 packets)
1-1/2 Tbsp kosher salt
6-1/2 cups all-purpose flour, plus extra for dusting dough
3 cups water
Cornmeal
+ Grab in large plastic resealable container with a lid
+ Mix yeast and salt into 3 cups lukewarm (about 105 degrees) water
+ Stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead
+ Cover with towel (not with an airtight lid)
+ Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours
+ Apply container cover and refrigerate for up to 2 weeks but at least 3 hours
--------------------------------------
+ When ready to bake:
+ Preheat oven to 450F (230c),
+ Sprinkle a little flour on your hands
+ With a serrated knife cut enough dough for your needs
+ Sprinkle down a layer of corn meal on insulated cookie sheet
+ Sprinkle a little flour on dough
+ Place dough on prepared cookie sheet and let rest, uncovered, for 20-40 minutes
+ Using a serrated knife create 1/4 inch deep cuts in tic-tac-toe pattern
+ Place in oven a oven safe container on pan on bottom rack with a cup of water in it. (optional but it can help prevent dry crust)
+ Pour 1 cup hot tap water into container
+ Bake until crust is well-browned and firm to the touch, about 30 minutes
+ Remove from oven to a wire rack to cool.

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