Cuisinart TOB-130, Инструкция и книга рецептов

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4. Add the broth. Bring to a str ong simmer and cook partially covered,
stirring occasionally for about 18 to 20 minutes, until almost all the liquid is
absorbed by the couscous and the filling has a creamy consistency . Remove
the pan from the heat, stir in the apricots and pistachios, and cover . Let sit
for 5 minutes.
5. Evenly divide the couscous mixture among the squash halves. Retur n
squash to the oven and bake until just golden on top, about 10 to 12
minutes.
Nutrit ional info rmation per ser vin g:
Ca lo rie s 4 76 ( 16 % f ro m f at) • c arb . 88 g • pro . 1 6g • f at 9 g • s at. fa t 1g
• ch ol. 0 mg • s od . 4 97 mg • c alc .14 9m g • f ib er 1 1g
Spanakopita
Paired with a big Gr eek salad and a glass of white wine,
this is a perfect evening meal.
Makes one 9-inch tart (9 servings)
Filling:
1½ teaspoons olive oil
1 small to medium onion, finely chopped
1 garlic clove, finely chopped
2 scallions, trimmed and finely chopped
½ teaspoon kosher salt, divided
pinch freshly gr ound black pepper
12 to 16 ounces fr esh or frozen spinach (if using fr ozen,
defrost and drain very well over a colander lined with a clean towel)
8 ounces feta, crumbled
¼ cup loosely packed chopped fresh parsley
1 tablespoon chopped, fresh dill
pinch ground nutmeg
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 teaspoon fresh lemon juice
Filo layers:
1 stick (½ cup) unsalted butter, melted and cooled
to room temperatur e
½ package prepar ed filo dough, defrosted,
and cut into a 9 x 9-inch square (keep cover ed with
a damp towel and plastic wrap until ready to use)
1 cup finely ground plain br eadcrumbs