The Italiano

Happy New Year! The final filo post of the year is a simple little bite size morsel, just perfect as a nibble for your end of year cocktail party!

Here's what's you'll need~ 

• Cherry tomatoes 
• Buffalo mozzarella(fresh, in brine) 
• Fresh basil
• Balsamic glaze or reduction 
• Fresh cracked pepper 
• Sea salt

. . . and of course filo sheets and butter or olive oil.

First cut your tomatoes in half. I would also suggest cutting the ends off as it makes it easier to stack the other bits on top. Cut the mozzarella and basil into small pieces as well.

Brush 5-6 sheets of filo with butter or olive oil. Then cut the sheets into 15 squares. Dot each middle with a drop of balsamic followed by the tomato, then the basil, the cheese and finally a dash of black pepper and a sprinkle of salt.

To fold them, pinch the straights sides as if you are going to fold the square in half, making the corners almost meet.

Then rotate it 45 degrees and pinch the other straight sides so that the corners are pointing up like and open box. It helps to press down a little as you pinch the sides to keep the bottom flat.

I suggest baking them close together so that they keep their shape. 350-375F should be sufficient heat and they are done when golden brown and the cheese is all melty!

Serve warm! If you can't find fresh basil, a small dollop of pesto would work too. 

Wishing you all the best for 2013!!! x

Spanakopita (Part I)

Ok, so this isn't my end all, be all recipe for spanakopita . . . it was actually quite tasty, but I think I can do better, especially since some of the experimentation was based on what was in the cupboards! I'd say it feeds 4-6 people (should you decide to make it).

Here's what you'll need.

• 1 Onion (medium-large-ish)
• 1 Package of spinach (10oz frozen and chopped)
• 2 Eggs
• 4 Tbsp Greek yogurt
• 4 Tbsp grated parmesan 
• 4 oz Feta
• Salt
• Pepper
• Dry dill
• Nutmeg
• Fresh basil (small handful, chopped)
• Olive oil

First I chopped and sauteed the onion in some olive oil over a medium heat.

While the onion was sauteing, in a separate bowl, I whisked the eggs adding the yogurt, salt and pepper (to taste). The spinach should be thawed and drained of most of its liquid (you can rush this process in the microwave if necessary). After the onions became translucent I add the spinach, dill and nutmeg to the pan and cooked for a few more minutes to remove more of the moisture from the spinach (you what the mixture quite dry).

I set the spinach mixture aside to cool. Next I prepared the filo. I alternated brushing with butter and olive oil to make it a bit healthier and was quite happy with how it tasted.

Second? Third? I don't know what step I'm on, but anyway . . . after the filo was ready (10 layers or more) I decided I would try to roll the filling in the filo like a large strudel (oh yeah, first . . . when the spinach was cool, I added it to the bowl with the eggs/yogurt mixture and mixed in the two cheeses and basil!).

This "strudel" construction seemed like a good idea . . . however, there was a bit too much filling, so I turned it over and put the open side down in a small casserole dish. I brushed the top with olive oil and sprinkled it with fresh cracked pepper and sea salt.

I baked it at 350F, but I think it would be better at a slightly higher temperature. As my Dad would say when he's being facetious, "it was edible!"