Spanakopita

Spanakopita

Spanakopita is a greek dish – Spana meaning spinach and kopita as in Pita or pie The light phyllo dough is used to make the pie crust and I have tried to remain true to tradition. The only addition to the recipe was I added a few pine nutsThis is a simple, healthy and delicious meal which can be executed in as little as 20 minutes for prep time and and baking time of 20 minutes Ingredients2 pack of frozen chopped spinach1tbsp of pine-nutsOne 4-ounce carton of feta cheese1 dry red chili for seasoning – if desired3-4 tsp of olive oil PreparationRemove phyllo dough from freezer and place in fridge 2-3 hrs hours before preparing this dishSet oven at 400 degrees FThaw the spinach and season with chili and salt and cook for a couple of minutes with about a tsp of oilThrow in your pine nuts (you can sub with walnuts or almonds or avoid nuts if that is preferable)Keep readyPrepare your pan by greasing the bottom with olive oilRoll out the phyllo dough and place 6-8 sheets dribbling scant amounts of oil every two layers to keep it from drying out- you could also keep a damp towel and dab the dough if you think it is drying outNext layer with the spinach, followed by the feta cheeseAdd 6-8 more layers of dough again dampening them with oil/damp clothBake for about 15-20 mins depending on the efficiency of your ovenRemove when the phyllo dough is crisp and golden brownEnjoy with a side...
Baklava and 200th Post

Baklava and 200th Post

Nine months of starting this blog and a two month break in between Now Serving has reached another milestone, the 200th post. Truly a labor of Love. Distractions galore since summer started – family visits galore and more in the offing – all good but the kids at home, time just vanishes and before i know it I am at the end of the day not having accomplished much towards my passion – my garden, my kiddos, and some new wonderful friendships, pool, Women’s 4 miler (yep I am trying to do that too) bunion issues (those are painful) summer school for my daughter, the pick-ups, dance which I still doing intermittently – see in how many ways a woman can be distracted?! But its all good! It all good! I just have to discipline myself to blog twice a week like I’ve been doing – All the blogging marathons with Valli did me a world of good, by way of teaching me some discipline, really! Anyway, I am sitting last week starting at my checkerboard cake pan and thinking, Aha – I’ll make a sweet & savory cake with the zucchinis out of my garden and beets –I made the cake alright and it was quite yummy – but the moment they got cooked the colors blended and there went my idea of this white and pink cake L  But I am not a giver upper! I still needed a good idea for my 200th post – it had to be sweet. My husband comes home on Friday and tells me that one of his post-docs made some...
Olive Houmous

Olive Houmous

I am following up on my pita post with a totally yummy Olive Houmous! In the picture – Mother’s Day Daisies From My Daughter A funny tale behind this wonderfully delicious dish –  So last year, some of my family decided to go to an island resort in Greece – While I did read some about Greece and the food options for vegetarians, I was well aware that meat was the mainstay for Greeks. But the romantic notions of fresh Greek Salad and Houmous and yogurt were very uplifting. Then we get there and this resort was kinda isolated – a 45 minute boat ride to the biggest island/tourist resort, Hydra. Not a soul there knew what the heck we were asking for when we tried to order Houmous – Not a soul knew the heck how to talk in English either – There I was playing a game of Pictionary, drawing with all my might and gesticulating verily to make them understand until one other customer at the café said, Ah whomoosh! In rapid Greek, he explained to them what I was talking about and I could tell light bulbs were coming on brightly and their broad smiles made me realize what a dummy I was asking for a Lebanese/Turkish dish in Greece and expecting them to understand! While we never got to eat houmous, we did eat a lot of unbelievably thick and sluggish yogurt, which seemed to me made purely of fat, like the fresh churned butter (vennai) that we do have on Gokulashtami in India. I have mentioned to you Bobbi’s humus which is sold...
Papaya Spring Rolls (pitakis) & Papágiapita

Papaya Spring Rolls (pitakis) & Papágiapita

GLOSSARY of my Papayaic version of the Greek Spanakopita. Spanako in greek is Spinach Pita – in Greek refers to pie or pastry crust Pitakis are mini pies or folded triangular like a samosa or rolled like a spring roll. My first instinct was to name this dis Papitapita as papita in Hindi means Papaya … but I did think perhaps it was a bit corny so decided to go follow the straight and narrow path to title it. Went grocery shopping and the green semi-ripe papaya was calling out to me – not often do I see it in the store and this seemed like a perfect opportunity to try something new and different…. I’ve tried the Greek Spanakopita when we visited Greece last spring – But I did find that the Feta (pronounced) ) fay-tha to be quite dense and the Fay-tha we got with salads were thick, chunky SLABS not the piddly sprinkle that we get at restaurants here (no offense meant, since when it comes to Mozarella, no other country can be quite as generous with it.  My mission, as I’ve expressed many times now, is to take a dish and experiment with it and see if I can make a healthier version of it, using new veggies/ flour and substituting cheese with something else like a few nuts for instance – I must say that this turned out to be far more exciting and tasty than I’d anticipated. Ingredients 1 large papaya – skinned and grated ( Pick one green on the outside to indicate that it is not fully ripe) 2-4 green chilies...