Spanakopita love! A lighter version of the traditional Greek pie!
An authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
- 1 (10-ounce) package fresh spinach, coarsely chopped
- 1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
- 1/4 cup 1% low-fat cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons olive oil
- 1 1/2 cups chopped green onions
- 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large egg whites, lightly beaten
- Remaining ingredients:
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 large egg white
- 5 sheets frozen phyllo dough, thawed
- Preheat oven to 350°.
- To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
- Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
- Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
- Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden.
Enjoy with no guilt!
Love gyros, but it has too many calories for you? Or maybe you can’t have one when you really want it? Well, try out this chicken gyros – low calories recipe and let us know what you think! Who said that real taste and low calories cannot be combined?
Let’s get started!
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 3/4 teaspoon garlic , minced- divided use
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried oregano
- 1/2 lb boneless skinless chicken breast , cut into 1/2 inch strips
- 1/2 cup cucumber , chopped
- 1/3 cup nonfat yogurt, plain or 1/3 cup low-fat yogurt
- 1/4 teaspoon dill weed
- 2 gyrobread or 2 pita bread
- 1/2 small red onion , thinly sliced
Combine lemon juice, oil, 1/2 t of the garlic, mustard and oregano in a gallon zip top plastic bag.2
Add chicken and seal bag.3
Turn bag and gently move chicken around to distribute marinade evenly.4
Refrigerate at least 1 hour.5
In a small bowl combine cucumber, yogurt, dill and remaining garlic. Cover and refrigerate until serving. (NOTE: Cucumbers have a lot of moisture in them so if you want your sauce to be less runny really drain them well and squeeze the water out if you want.).6
Drain chicken, discarding marinade.7
In a large nonstick skillet saute the chicken for 7-8 minutes or until juices run clear.8
Spoon half the chicken on each pita and top with cucumber mixture and sliced onion.9
Lettuce and tomato may be added if you like.10
Fold in half and enjoy.
- 1 big lobster
- 2 large onions chopped
- 4 whole cloves
- 1 tsp cinammon
- 1/2 cup of olive oil
- 1 can of tomatoes
- 1 tbs tomato paste
- 1 small glass of wine
- 1/2 bunch of parsley chopped
- 1/2 pack spaghetti
METHOD Fill half way a large pot with water and bring to a boil. Add lobster and let cook for half hour. Take lobster out of pot and set aside. Keep water aside as well. Remove shells and cut meat in small pieces. Heat oil and saute onions and parsley. Add lobster and stir. Add wine, tomatoes and paste. Add cloves, pepper and cinammon. Simmer until all water is absorbed. Bring the water, where the lobster was cooked, to a boil. Add spaghetti and stir every 5 minutes. Let the spaghetti cook and then drain. Place butter in pot and let it melt. Add some salt. Saute spaghetti and remove from heat . Use a large bowl to mix spaghetti with lobster sauce. Sprinkle with parsley.
This is the one noodle dish to master and to love, over all the others (including the best that Italy has to offer). It’s so addictive that it alone would keep Thai cuisine alive, were we ever to become too jaded for our own good and eschewed everything else.
Pad Thai is a splendid lesson in how the simple, and bland, rice stick (a.k.a. rice vermicelli) can evolve in the culinary hands of a tasteful culture. The result is so harmonious, so perfect in every way that it would be hard to imagine it without even one of its vast symphony of flavors and ingredients. Though daunting at first (so many ingredients), it is actually relatively easy to concoct. The only caveat is that one cannot stint on the oil content, although it appears excessive. Too little oil, the noodles will stick and you’ll have a mess in your wok. I’ve gotten away with 5 tbsp instead of the full 1/2 cup but I had to work awfully fast to avoid the sticking. This one is a treat; give it its full due and it’ll pay back in memorable pleasure.
Serves 4 as a noodle course or 2 as a main course
8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz skinless, boneless chicken breast
4 oz fried tofu
6 tbsp roasted unsalted peanuts
3 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
1/2 cup vegetable oil
1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies
Strips of red pepper
Fresh coriander leaves
Wedges of lime
1. Soak noodles in plenty of cold water for at least 1 hour.
2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.
3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.
4. Slice the fried tofu into 3/4-inch cubes. Reserve.
5. Blend or process peanuts into coarse meal. Reserve.
6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.
7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.
8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.
9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.
l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.