See other Miscellaneous Articles
Title: I'm Hungry
Source:
[None]
URL Source: http://www.blacksbbq.com/store/blac ... es/edgar_blacks_favorites.aspx
Published: Dec 11, 2013
Author: Edgar Black
Post Date: 2013-12-11 18:02:06 by Lod
Keywords: None
Views: 346
Comments: 5
Order some on line. 
Post Comment Private Reply Ignore Thread
Top • Page Up • Full Thread • Page Down • Bottom/Latest
Begin Trace Mode for Comment # 2.
#1. To: All (#0)
I ordered a pizza.
I had some garlic butter in the fridge (I think I bought it to make garlic bread, don't remenber) and thought I'd try it in my favorite recipe, spanikopita quesadillas: 1 small onion Start toasting pine nuts in small skillet over meduim heat, shaking every couple minutes. Combine egg white, herbs, feta, and lemon juice in good sized salad bowl. Chop a small onion and saute it in olive oil (or garlic butter) in 12 to 14 inch skillet (w/garlic if desired). Cook for 2/3 minutes, or until desired texture. Toss in spinach, reduce heat to medium, cover, 3-5 minutes until spinach is wilted. Chop up and drain, mix with wet ingredients and pine nuts. Wipe skillet, add the rest of the oil or butter and put in tortilla. Pour remaining ingredients over tortlilla and cook for five or so minutes, folding tortilla in half at some point. Flip and continue cooking until desired crispness. Times/methods will vary, do it the way you like. I tried to make real spanikopta one time, the filo dough was just too damned delicate for me to deal with. This tastes just as good.
#3. To: Dakmar (#2)
Dax - that exhausted me, just reading it. I'll look for a crock-pot recipe...lod
Top • Page Up • Full Thread • Page Down • Bottom/Latest
#2. To: Lod (#1)
(Edited)
2 tablespoons olive oil or garlic butter, one for onion, one for tortilla
6 oz bag fresh baby spinach
1 tblsp lemon juice (1/2 lemon squeezed)
1 pinch each dill weed, rosemary - more dill to taste
very small pinch mint - too much and that's all you can taste
10 to 15 pine nuts
12 - 14 inch flour tortilla
1 egg white
1 - 2 oz Feta cheese
1 tblsp garlic (optional - overkill if using garlic butter)
Replies to Comment # 2.
End Trace Mode for Comment # 2.