simmit:
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From CI:
Spinach Dip with Feta, Lemon, and Oregano
Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic.
Makes about 1 1/2 cups
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/4 teaspoon ground black pepper
2 tablespoons fresh oregano leaves
2 ounces feta cheese , crumbled (about 1/2 cup)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
table salt
1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, pepper, oregano, feta cheese, and lemon juice and zest until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and adjust seasoning with salt; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)
Spinach, Leek, and Feta Phyllo Triangles
To keep phyllo sheets from drying out, cover them with either plastic wrap or two dish towels. Place a dry towel directly over the phyllo, then cover the dry towel with a damp towel.
Makes 3 to 4 dozen small phyllo triangles
2 tablespoons olive oil
1 large leek , white part only, washed thoroughly and chopped fine
10 ounces frozen chopped spinach , thawed and squeezed dry
1/4 cup minced fresh parsley leaves
3 tablespoons minced fresh dill
1/2 cup feta cheese (about 2 1/2 ounces), crumbled
1 large egg
1/4 teaspoon fresh grated nutmeg
Table salt and ground black pepper
1 pound phyllo , thawed
4 tablespoons unsalted butter , melted
1. Heat oil in large skillet over medium heat. Add leek; cook until softened, 6 to 8 minutes.
2. Meanwhile, mix spinach, parsley, dill, feta, and egg in medium bowl. Add cooked leek and season with nutmeg, salt, and pepper. Cover and refrigerate until ready to use.
3. Preheat oven to 375 degrees. Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter; top with second sheet. Cut these sheets lengthwise to make two 6-inch wide double layer strips, then fold each strip in half lengthwise and brush the tops. Place two rounded teaspoons of filling on the bottom left-hand corner. Fold up the phyllo to form a right angle triangle. Continue folding up and over, flag-folding style, to end of strip.
4. Brush triangles with butter and place seam side down on an ungreased baking sheet. Bake until golden, about 15 to 18 minutes.
