Chef Joeys Spanakopita Casserole Dairy Free Recipes

Steps:

• Preheat oven to 350°F.
• Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
• Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender - about 10 minutes. Remove from heat.
• Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
• Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.

Steps:

• Remove the puff pastry from its package and let it thaw for at least 40 minutes.
• Cut up your potato and add enough water to cover. Boil until fork tender.
• In the mean time, melt the coconut oil in a large saute pan.
• Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
• Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
• Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
• Shred the cheese and add the eggs and combine well and set aside.
• Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
• Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
• Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
• Remove the greens from the freezer if they're still in there.
• Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
• Salt and pepper the potatoes.
• The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
• Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
• Bake in a 350'F oven for 40 minutes.
• When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
• Serve hot.
• Bon Appetit!

Steps:

• Place oven rack in center of the oven and preheat to 400 degrees F.
• Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
• On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

Steps:

• Preheat oven to 350'F. Put rack in the middle of the oven.
• On a lightly floured surface, roll out one sheet of puff pastry and put it into a 9 inch pie pan. I wish I had a square pie pan, it would be easier to use, but a round one works OK.
• Put the rolled out puff pastry into your pie pan leaving the edges hang over a little because the pastry will shrink.
• Poke holes "all over" the puff pastry and bake for 20 minutes. Let cool and prepare your ingredients.
• In a non-stick saute pan cook the celery and green onions until slightly soft, add the mushrooms and saute for about 3 more minutes. Set this aside.
• Chop up your herbs and grate your cheese.
• Whisk up the eggs and add the milk and salt and pepper. Give it a good stir. At this point I mixed the sauteed veggies to the egg milk mixture and gave it another good stir.
• Once the puff pastry shell is cooked remove it from the oven -- leaving the oven on.
• Take 1/2 the blue cheese and sprinkle it onto the bottom of the puff pastry crust. The other half will go on top. Then sprinkle the the Monterrey jack cheese on the bottom and up the sides of the puff pastry. If you don't use it all save what you have left for the top.
• Add the veggie, egg/milk mixture into the puff pastry crust. Sprinkle with the fresh herbs and sprinkle the rest of the cheese you have left on top.
• Bake for 40-45 minutes.
• Bon Appetit!

Steps:

• Preheat the oven to 350°F.
• Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.
• Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.
• Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.
• Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.