Spanaki Psimeno Recipes

Steps:

• Heat oven to 425 degrees F.
• Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with a touch of extra-virgin olive oil and sprinkle it with oregano. Bake dough 10 minutes.
• While the pizza dough bakes, heat a tablespoon of extra-virgin olive oil (1 turn of the pan) in a large nonstick skillet over medium to medium-high heat. Add butter to the warm oil, then the chicken or turkey. Lightly brown the meat 3 to 4 minutes, then add the chopped red onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles.
• Once the pizza has cooked 10 minutes, remove dough and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella or provolone, roasted peppers and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp.
• Remove pizza from oven, top with chopped parsley or arugula, cucumbers and hot peppers and serve.

Steps:

• In heavy 8-inch saucepan, quickly saute garlic in oil over medium heat.
• Add shrimp and tarragon.
• Cook, covered, 4-5 minutes, tossing once.
• Add wine; cook, uncovered, a few seconds before adding olives, lemon juice, and tomatoes.
• Cook a few minutes more to soften tomatoes, and mix in cheese and pepper.
• Spoon onto 4 warmed ramekins. Sprinkle with scallionsand serve with brown rice or sourdough bread.

Steps:

• Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
• Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
• Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
• Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Steps:

• Preheat the oven to 180C, 350F, gas mark 4 and grease a shallow ovenproof dish.
• Heat half the butter in a large frying pan and sauté half the spinach for 3-5 minutes, stirring constantly; drain in a colander, and press down with the back of a spoon so that most of the liquid is forced out; set aside and repeat with the remaining butter and spinach.
• Place the drained spinach in a large mixing bowl together with the chopped dill, and Feta cheese.
• In another bowl, beat together the eggs, flour and pepper; then add to the spinach mix well.
• Spread the spinach mixture evenly in the greased dish and cover with the slices of Gruyere cheese; bake for 30 minutes until cheese is melted and the spinach mixture has set; serve hot.

Steps:

• Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
• Preheat the broiler.
• Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
• Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.

Steps:

• In a deep pan heat oil and gently fry onion and leek (if used) until soft.
• Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
• Cook for 5 minutes, stirring frequently.
• Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
• Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
• Remove from heat.
• Leave tightly covered and allow to stand at least 1/2 an hour before serving.
• Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.