Spinach Sun-Dried Tomatoes Feta Pie

Last weekend, I went to a potluck and I was in charge to bring appetizers. After changing my mind several time on what exactly to bring, I set my mind on spanakopita (greek spinach pie). Happy with my choice, I realize just before I start preparing my mise en place that I did not have dill and parsley on hand. As I was too lazy to go to the grocery store, I look in my fridge to know what could go in a spinach pie.

That is where I found sun-dried tomatoes and fresh basil. That was perfect for me. And I believe that sounded perfect for everyone at the potluck because they loved my pie! :)



By the way, don't be put off to use phyllo dough in your cooking because it seems so hard to work with. That was only my second time I cooked with it and I did not have so many problems (and I am not recognized to be a handy person. Not at all).

Ingredients

• 14 sheets of phyllo dough, thawed
  
• 284g baby spinach; stems removed, steamed and chopped
  
• 125 mL sun-dried tomatoes, chopped
  
• 750 mL feta, chopped
  
• 90 mL fresh basil, chopped
  
• 3 eggs, lightly beaten
  
• pepper to taste
  
• 100 mL butter, melted
  

Instructions
1. Preheat the oven to 350 F degrees.
2. Mix the feta, the spinach, the sun-dried tomatoes, the fresh basil, the eggs and the pepper in a large bowl.
3. Grease a 8 X 8 inch or 9 X 9 inch baking pan.
4. Brush the top of a phyllo sheet with butter and place it at the bottom of the pan*.
5. Brush the top of another phyllo sheet with butter and place it on the top of the phyllo sheet in the baking pan*.
6. Repeat set 5 five times.
7. Spread evenly the feta mixture over the phyllo sheets.
8. Brush the top of a phyllo sheet with butter and place it over the feta mixture.
9. Brush the top of another phyllo sheet with butter and place it on the top of the phyllo sheet situated over the feta mixture*.
10. Repeat step 9 five times*.
11. Bake the pie in the oven for 50 to 60 minutes.

Makes 16 small squares.

*You might need to cut the phyllo sheets to adjust them to the size of your pan.

Apple Lemon Curd Ricotta Pancakes

As a first way to bake with lemon curd, I made Apple Lemon Curd Ricotta pancakes. Where is my idea from? I have been on a huge apple kick lately and I was curious to try ricotta pancakes.

I used this Blueberry Ricotta Pancake recipe as a base for my recipe. I substituted the blueberries for caramelized apples and I added 125 mL of lemon curd to the recipe. My pancakes were moist with a nice lemon flavor. However, I would have like the apple flavor to come out more than it did. Maybe I should have chopped my apple in bigger pieces.

Ingredients

• 4 eggs, separated
  
• 315 mL ricotta
  
• 190 mL milk
  
• 125 mL Lemon Curd (homemade or store bought)
  
• 255 mL whole wheat flour
  
• 5 mL baking poweder
  
• 2.5 mL salt
  
• 300 mL apple; peeled, cored and chopped
  
• 120 mL sugar
  
• 90 mL butter
  
• 2 mL cardomon
  

Instructions
1. Mix the eggs yolks, the ricotta, the milk and the lemon curd in a large bowl.
2. Add the flour, the baking powder and the salt. Mix well.
3. Whisk the egg whites to a soft peak in another large bowl.
3. Add a third of the egg whites to the flour mixture and stir in to loosen the mixture.
4. Fold in the remaining egg whites.
5. Heat 15 mL of the butter in a medium saucepan over medium heat.
6. Add the apple pieces, cover the pan and cook until the apple pieces are caramelized (stirring occasionally).
7. Add the apple pieces to the batter and stir in.
8. Melt a bit of butter in a small pan.
9. Add a ladle of the batter to the pan.
10. Cook on one side until the pancake bubbles a bit.
11. Turn over and cook on the other side.
12. Repeat step 9-11 until there is no batter left (you might need to add a bit more of butter if the pan becomes dry).
13. Serve the pancakes with your favorite topping.

Makes 7 to 10 pancakes (depending on the size you make them).

Lemon Curd

Lemon curd, also known as lemon cheese in the UK, is a tart, sweet rich spread. In the 19 and 20th century, it was traditionally served during the afternoon tea with bread or scones in England.

To make it, I used this Lemon Curd recipe. I used lemons at room temperature because they give more juice than if they were chilled. I did not use bottled lemon juice to make my lemon curd as it is not a good substitute for fresh lemon juice.

To avoid the eggs from curding, I followed the recommendation from the Joy of Baking and I use a double-boiler instead of using only a saucepan.. But honestly, I was so afraid to get scrambled eggs when I was making my lemon curd that I was constantly whisking it. And I think the soreness of my arm was worth it because I did not even get one tiny piece of cooked eggs in my curd. I got a thick lemon curd with a great balance of sweetness and tartness. I also did not feel the need to strain it before I used it because I could not see any lumps.

You will soon know what I will be doing with it! :)

Ingredients

• 125 mL fresh lemon juice, pulp removed (by straining the juice)
  
• 125 mL sugar
  
• 10 mL fresh lemon zest, finely grated
  
• 3 eggs
  
• 90 mL butter, cut into small bites
  

Instructions
1. Whisk together the lemon juice, the sugar, the lemon zest and the eggs in the inner saucepan of a double boiler.
2. Add water in the larger saucepan of the double boiler and bring to a boil over medium-low heat.
3. Place the inner saucepan on the top of the larger saucepan.
4. Add the butter and stir constantly, until the mixture is thick (If I recall well, it took me about 10 to 15 minutes).
5. Transfer the lemon curd in a bowl.
6. Let chill for about one hour to overnight.

Makes 300 mL.

Source: Joy of Baking, Wise Geek, Wikipedia