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SPINACH AND PHYLLO PIE
10 oz
fresh spinach or frozen
300 g
spinach, defrosted and
well-drained
8 oz
Feta cheese
240 g
2
eggs
2
1
⁄
2
cup
milk or cream
125 ml
1
tbsp flour
15
ml
1
⁄
2
tsp
nutmeg
2 ml
dash ground pepper
1
clove garlic, minced
1
4
sheets phyllo pastry,
4
defrosted
2
tbsp butter,
melted
30
ml
2
tsp
sesame
seeds
10
ml
Wash spinach and remove leaves from stalks. Cut
leaves finely and place into a 3-quart (3 L) casserole
dish. Cover and cook at
P7
3 - 5 minutes. Drain well.
Crumble in Feta cheese.
To Bake:
Place Oven Rack on Ceramic Tray. Preheat
oven to
400˚F (200˚C)
. In a small bowl, beat eggs
lightly and combine with cream, flour, nutmeg,
pepper and garlic. Place spinach and cheese into a
9" (23 cm) pie plate and add egg mixture. Lay one
sheet of phyllo over top of spinach mixture. Brush
with melted butter and repeat method with remaining
sheets of phyllo, brushing with butter between each
layer of phyllo. Trim off excess phyllo around edges
and press down at the sides of dish. Brush with
butter and sprinkle with sesame seeds. With a sharp
knife, cut a diamond pattern in top of pastry. Bake at
400˚F (200˚C)
for 15 - 20 minutes.
Makes: 4 - 6 servings
VEGETABLES AND SIDE DISHES
SESAME BROCCOLI AND
CAULIFLOWER
2
tbsp oil
30
ml
1
tbsp sesame
seeds
15
ml
1
⁄
2
bunch broccoli, cut into
1
⁄
2
flowerettes
1
small head cauliflower,
1
cut into flowerettes
1
tbsp soy
sauce
15
ml
1
⁄
4
tsp
ginger
1 ml
To Microwave:
Place oil and sesame seeds in a
2
1
⁄
2
-quart (2.5 L) casserole. Cook at
P7
4 minutes.
Add broccoli and cauliflower. Mix soy sauce and
ginger. Pour over vegetables, stir well. Cover with
plastic wrap. Cook at
P7
6 - 7 minutes, stir once.
Let stand, covered, 5 minutes.
Makes: 4 servings
GREEN BEANS AMANDINE
1
⁄
4
cup
slivered almonds
60 ml
1
⁄
4
cup
butter or margarine
60 ml
1 lb
fresh green beans, cut
500 g
into
1
1
⁄
2
" (4 cm) pieces
1
⁄
4
cup
water
60 ml
1
⁄
2
tsp
salt
2 ml
dash ground nutmeg,
optional
To Microwave:
Combine almonds and butter in a
2-cup (500 ml) glass measuring cup. Cook at
P7
1 - 2 minutes, or until almonds are lightly browned,
reserve. Combine beans and water in a 1-quart
(1 L) casserole. Cook, covered with lid at
P7
4 - 6 minutes, or until beans are tender, stir once.
Add remaining ingredients and almonds and butter.
Let stand, covered, 3 minutes before serving.
Makes: 4 servings
Spinach And Phyllo Pie