14
1. Put the oil in a lar
ge skillet set over medium heat. Add the onion, garlic
and scallions, and a pinch each of the salt and pepper. Sauté until onion is
translucent and softened. Add the spinach, a little at a time, and sauté until
bright and wilted. Remove and cool to room temperatur
e.
2. Once the spinach mixtur
e has cooled, transfer to a large mixing bowl with
the remaining filling ingr
edients and mix until combined.
3. Brush a 9-inch squar
e baking pan generously with the melted butter
. Fit
one filo sheet into the pan, brush generously with melted butter
, and then
sprinkle with about 1 tablespoon of the breadcrumbs. Repeat to make eight
layers.
4. T
op the eighth layer with all of the spinach filling and smooth using a spatula
or spoon to make it level. T op with one piece of filo, brush gener
ously with
melted butter and top with 1 tablespoon of the breadcrumbs. Repeat with
the remaining pieces of filo in the same manner
. Brush the top layer with
butter only. Using a sharp knife, scor
e the top to make nine even squares.
5. Pr
eheat oven on Bake at 350°F with the rack in the lower position. Bake for
1 hour, until the top is well br
owned. Allow to cool slightly before serving.
Nutrit
ional
info
rmation
per ser
vin
g:
Ca
lo
rie
s 3
26 (
54
% f
ro
m f
at) • c
arb
. 28g • p
ro
. 1
0g • f
at 2
0g • s
at.
fa
t 11g
• ch
ol. 9
0m
g • s
od
. 6
79
mg • c
alc
. 20
0m
g • fib
er 2g
T wice-Baked Potatoes
Here we give you the groundwork for the classic twice-baked potato,
but you can top them with just about anything from shredded cheese
and chopped broccoli to salsa and sliced avocado.
Makes 6 servings
6
medium russet potatoes, scrubbed
1
tablespoon olive oil
¼
cup whole milk
½
stick (4 tablespoons) unsalted butter
¼
cup crème fraîche
¾
teaspoon kosher salt
½
teaspoon freshly gr
ound black pepper
2
tablespoons chopped fresh chives
1.
Preheat oven on Convection Bake at 400°F with the rack in the upper
position.
2.
With the tines of a fork, evenly prick each potato 6 to 8 times. Divide the
oil evenly over the potatoes and rub into the skins. Place potatoes directly
on the rack and bake for 40 to 45 minutes until cooked through. Remove
and set aside until potatoes are cool enough to handle. Reduce oven
temperature to 350°F and move the rack to the middle flipped position. Line
the baking pan with foil and set aside.
3.
Slice off the top quarter of each potato and scoop out the cooked flesh into
a large bowl, leaving an
1
⁄
8
-inch-thick border of shell.
4.
T o the potato flesh, add the milk and butter
. Using a potato masher, mix
together until smooth. Add the crème fraîche, salt, pepper and chives.
Continue to mash until completely combined. Divide the potato mixture
evenly to fill all the shells.
