13
4. Add the broth. Bring to a strong 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. Return
squash to the oven and bake until just golden on top, about 10 to 12
minutes.
Nutritional information per serving:
Calories 476 (16% from fat) • carb. 88g • pro. 16g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 497mg • calc.149mg • fiber 11g
Spanakopita
Paired with a big Greek 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 ground black pepper
12 to 16 ounces fresh or frozen spinach (if using frozen,
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 temperature
½
package prepared filo dough, defrosted,
and cut into a 9 x 9-inch square (keep covered with
a damp towel and plastic wrap until ready to use)
1
cup finely ground plain breadcrumbs
