Spanokopitta
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Cooking time: 60 minutes
for menu Cooking schedule: see below for menu instructions |
I'd never made gnocchi before and was surprised at how easy it is. It's a bit fussy, though and takes about an hour, including resting (the dough, not the cook) and cooking time. If you don't want to make it you can substitute purchased gnocchi or any bite-size pasta. Once the spinach and filo are thawed the Spanokopitta goes together in minutes.
Spanokopitta Time: 30 minutes
This classic Greek pie is similar to a strudel. Made with cooked spinach, feta and herbs; baked to a lovely golden brown; it is a lovely first course. They can be made smaller for finger food and the recipe easily expands to serve more. If filo is frozen (try to get fresh) remember to thaw earlier.
6 oz frozen spinach, thawed and squeezed dry
2 sheets of filo dough You will find it in either the refrigerated or freezer section. If you can get it fresh
(not frozen) wrap it tightly and freeze what you don't use.
4 oz feta cheese
1 tbs dried parsley
1 tbs dried dill (weed)
1 tbs olive oil
Thaw spinach and squeeze dry. Put spinach into a bowl. Add feta, mash it with a fork and mix into spinach. Add herbs. Mix well and divide in half. Remove 1 sheet of pastry and re-wrap the rest. It's important to keep filo covered at all times or it will dry out very quickly. Lay the sheet out flat and brush all over with olive oil. Fold filo in half the long way. Brush top layer with oil. Take one corner of the filo and lightly fold it so that the corner touches the opposite side. Do not actually make the fold. We just want to determine the placement of the spinach. It will form a triangle. Unfold it and place half of the spinach on the half of the triangle that will be the 'bottom'. Now make the fold, taking the corner to the opposite side. Continue to fold over and over, maintaining the triangle, like a flag. (It will make sense when you are doing it) You will end up with a nicely sealed triangle. Brush the top and bottom with olive oil and place on a baking sheet. Repeat with the rest of the spinach. Bake at 400F (200C) for 15 - 20 minutes, until the pastry is golden brown. Remove and put on plates. Garnish with a bit more feta or some olives if you have them.
Scallops Provençal Time: 40 minutes
Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce. You can use either the small (bay) scallops or the larger (sea) scallops in this dish. Just remember to cook them quickly to retain their tenderness. Large scallops can be cut in half. Baking and serving from individual casseroles makes a lovely presentation.
8 oz (250 gr) scallops - out of the shell, thawed if frozen
5 oz (150 gr) shrimp (prawns) - peeled
4 tsp olive oil
2 shallots
4 oz (125gr) mushrooms
1 clove garlic
15oz (450gr) whole tomatoes
1/4 cup white wine
2 tbs tomato paste
1 tsp dried tarragon
1/2 tsp dried thyme
1 tbs balsamic vinegar
Finely chop the shallot and garlic. Open and drain tomatoes. (Reserve juice and save for the stew on Sunday) Roughly chop tomatoes. Clean and slice mushrooms. Heat 2 tsp oil in medium nonstick skillet over medium-high heat. Add scallops and sauté until light brown and opaque, being careful not to crowd. They sometimes have a lot of water in them and you want them sautéed, not steamed. As they brown remove them and put them into 2 individual, shallow casseroles or one larger one. In same pan sauté shrimp until they start to curl and turn opaque. Put into casseroles with scallops. Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms. Sauté until shallots are tender and starting to brown. Add tomatoes, wine, tomato paste and herbs. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Add vinegar to sauce and stir. Spoon sauce over scallops and shrimp. Bake at 400F (200C) for 10 minutes, until heated through. Serve directly from casseroles. If using individual casseroles place them in a baking sheet for easy handling.
Pumpkin Gnocchi Time: 60 minutes
This Gnocchi, made with pumpkin rather than the more traditional potato, is a lovely golden color with the delicate flavor of winter squash. Finished with a simple Brown Butter sauce and sprinkled with a few herbs, it makes a lovely side dish, perfect with more robust meats and seafood.
1 cup pumpkin purée you can freeze the rest - we'll use it in soup at Christmas
1 - 2 cups flour
For the dough: Mix the pumpkin with 1 cup of the flour; using a wooden spoon or large fork to start. As it comes together add more of the flour until it forms a ball and is difficult to work with. Lightly flour a work surface and place the dough on the flour. Knead by hand, adding flour, until dough is not too sticky to work with. If you are using fresh pumpkin purée you will be adding more flour than if using purchased. When you can form the dough into a nice, soft, smooth ball you're done. Cover with a paper towel and let it rest for 10 - 15 minutes.
For the gnocchi: Pinch off a small piece of dough, about the size of a golf ball. On a floured surface, using the flat of your hands, roll it into a cylinder 3/4 - 1" (2cm) thick. Slice off pieces about 1/2" (1.25cm) thick. Lay the pieces on a paper towel. Press the tines of a fork into each piece to flatten slightly and give ridges; dipping the fork into flour first if the cut pieces are sticky. Repeat until all the dough is used.
To cook: Bring a large pot of salted water to a boil over high heat. Add the gnocchi, about 1/3 at a time and cook until they float, 2 - 3 minutes. As soon as they float remove and place in a colander to drain.
The gnocchi can be made to this point at any time. If not using right away, toss with a bit of olive oil to prevent sticking and set aside. Refrigerate if not using within 2 hours.
Pumpkin Gnocchi in Browned Butter Sauce Time: 10 minutes
pumpkin gnocchi
1 1/2 tbs butter
1 tbs olive or truffle oil
1 tsp herbes de Provence
black pepper
salt, fresh sea salt if you have it
Cook gnocchi. Melt butter in nonstick skillet. Cook, undisturbed through the bubbling stage to the brown stage. Watch carefully as it can quickly burn. When light brown add the oil. This slows the browning, preventing it from getting a 'burnt' taste. Add the herbs and lots of pepper - to taste. I used about 1/3 tsp. Mix well, then add gnocchi. Stir-fry quickly to reheat and lightly brown, about 3 - 5 minutes, depending on how cold the gnocchi is and how crunchy you want the outside to be. Remove, sprinkle with sea salt and serve.
Note: if using purchased Gnocchi or pasta, cook according to package directions, then finish the same way, with the butter, oil and herbs.
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Cooking schedule: 60 minutes for menu |
Place spinach, fold |
Cooking for Two? Or more?
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