Not Your YaiYai's Spinach Pie

Another dirty little secret is about to surface: I'm not that crazy about spanakopita.  I enjoy a piece here and there but, considering its privileged place in the Greek culinary canon, it really doesn't blow my hair back.  JetSet Kef, on the other hand, has been known to eat enough spanakopita so as to conjure the dreaded "carb face" in a single sitting.  But I digress.

This year, I stumbled upon this little gem: Picnic Pie, hereafter referred to as "spanakopita on crack" (SOC).  Though I usually try not to serve things on the same day I make them for the first time, I went out on a limb and gave this guy a whirl--and the results were tremendous!  It is an easy-to-follow recipe and comes out like a Greek quiche- enjoy!

Ingredients:

•  2 c flour (regular or gluten free)
• pinch of salt
• 1 tsp basil
• 1/2c butter, diced
• 4-6 TBSP chilled water
  (or substitute the above items with a pre-made savory pie crust)
  -----------
• 4 TBSP olive oil
• 2 medium squash, sliced thinly
• 1 onion, chopped
• 1 garlic clove, minced
• 6 oz fresh spinach, chopped finely
• 4 eggs, beaten
• 1/2c feta
• 1/2c mizithra or Parmesan cheese
• 6 TBSP milk
• 2 c rice, cooked

Assembly:
  
For the pastry
1. Preheat oven to 350. Sift flour and salt into mixing bowl and stir in basil, then throw in the butter and mix by hand or with a dough hook on a standing mixer.  Keep mixing until mixture looks like fine breadcrumbs.  Sprinkle over most of the water and mix, adding more water as required. (I ended up having to use 6 TBSP).  Mold dough into a ball and wrap in plastic wrap. Chill for at least 30 min.

2. Roll out the dough thinly enough so that it fits your 10inch round pan.  Place dough in pan and shape however you want-I do not get fancy. Cover again with plastic and chill for another 30 min.

3. Use a fork to prick holes all over the base of the crust. Bake at 350 for 10-12 minutes, until the pasty is just turning golden.


For the filling
1. Heat olive oil in a skillet and lightly fry zucchini slices (about 2-3 min/side), in as many batches as it takes to keep them in a single layer while frying. When they're done, set them on a paper towel to dry out a bit. Save the 8 prettiest ones and set aside.


2. Add the onion and garlic to the oil and cook until soft and fragrant about 5 min.

3. Combine eggs, spinach, both cheeses, yogurt, milk, and onion mixture.

4. Spread cooked rice in a single, even layer over the bottom of the crust.  Next, layer all but your 8 prettiest zucchini slices over the bottom, in as many even layers as you like.  Finally, spoon the spinach mixture into the crust.  Arrange the pretty zucchini slices on the top however you see fit.

5. Bake at 350 for 30-40 minutes, until center is set and top is lightly browned.  Serve warm or cold, preferably the next day.

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Quite Possibly the World's Best Cookie

Melomakarona. Mel-o-ma-KAI-ron-a. While you're busy saying that mouthful three times fast, I will have already eaten all 60 cookies this recipe makes.  These are far and beyond my favorite cookies on the planet, as evidenced by the sign they earned at Greek Easter 2012:

Like most of my photos, the above really doesn't do these justice, and I also forgot the ground nuts on top this year-- so check this page out for some great photos, the original recipe, plus the inside scoop on THE event of the Orthodox year here in DC.

These are about an intermediate on the difficulty scale-- the dough itself is a one-bowl batter, and the second step is dunking these little pieces of heaven into a hot honey mixture.  The yield is pretty high, so if you're going to attempt 'em, make sure you have someone else to help you eat them... or, you know, not.

Ingredients

For the dough

• 2 cups vegetable oil
• 1 cup sugar
• 1/2 cup cognac
• 1/4 cup orange juice
• 1 tablespoon finely grated orange zest
• 1/2 teaspoon finely grated lemon zest
• 6 to 7 cups flour, or as needed
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves

For the syrup

• 2 cups honey
• 1 cup sugar
• 2 cups water

Assembly

1. Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 or 3 large baking sheets with parchment paper. 

2. For the dough: Combine the oil, sugar, cognac, orange juice and citrus zests in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed to dissolve the sugar.

3. Sift together the flour, baking soda, baking powder, cinnamon and cloves on a large piece of wax paper. Reduce the mixer speed to low and slowly add the flour mixture to the bowl until a very soft dough forms.

4. Remove the bowl from the mixer. Use a wooden spoon or spatula to mix in flour as needed until the dough is quite stiff; you should be able to take pinches of it and roll them into walnut-size balls. The balls can be smooth or coarsely shaped. Place them 1 inch apart on the baking sheets. 

5. Bake 2 sheets at a time for a total of 25 minutes; about halfway through the baking, rotate the sheets top to bottom and front to back. The cookies will be barely browned and firm to the touch. Keep them on their baking sheets. Repeat to use all the dough.

6. For the syrup: Combine the honey, sugar and water in a large saucepan over high heat. Bring to a boil, stirring until the sugar has dissolved, then cook for 5 minutes, using a slotted spoon to skim off and discard the foam that forms on the top. Cook for a few minutes; the syrup will thicken slightly and deepen in color. Reduce the heat to the lowest possible setting to keep the syrup warm. 

7. Place a wire rack on a baking sheet. Lay a large piece of wax paper on the counter for the finished cookies. Spread the crushed walnuts on a large shallow plate and sprinkle with the cinnamon, stirring to combine. 

8. Place 6 or 7 of the cookies at a time in the saucepan; allow them to sit long enough (2 to 3 minutes) to absorb some of the syrup, turning them as needed to coat evenly. Use a slotted spoon to transfer the cookies to the rack for a minute or two, then transfer them to the walnut mixture; roll to coat evenly, then transfer to the wax paper to cool completely. Repeat to coat all the cookies; place the cookies in small paper baking cups. If desired, sprinkle any remaining nut mixture on top of the cookies.

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John Steinbeck, on Falling in Love

On a nearly-winter's day in 1958, John Steinbeck received a letter from his teenage son.  From it, Steinbeck learned that his son had fallen desperately in love with a young woman he attended boarding school with.  Below is the thoughtful response Steinbeck composed that afternoon, full of advice worth considering. 

 ---

New York
November 10, 1958
Dear Thom:

We had your letter this morning. I will answer it from my point of view and of course Elaine will from hers.

First -- if you are in love -- that's a good thing -- that's about the best thing that can happen to anyone. Don't let anyone make it small or light to you.

Second -- There are several kinds of love. One is a selfish, mean, grasping, egotistical thing which uses love for self-importance. This is the ugly and crippling kind. The other is an outpouring of everything good in you -- of kindness and consideration and respect -- not only the social respect of manners but the greater respect which is recognition of another person as unique and valuable. The first kind can make you sick and small and weak but the second can release in you strength, and courage and goodness and even wisdom you didn't know you had.

You say this is not puppy love. If you feel so deeply -- of course it isn't puppy love.

But I don't think you were asking me what you feel. You know better than anyone. What you wanted me to help you with is what to do about it -- and that I can tell you.

Glory in it for one thing and be very glad and grateful for it.

The object of love is the best and most beautiful. Try to live up to it.

If you love someone -- there is no possible harm in saying so -- only you must remember that some people are very shy and sometimes the saying must take that shyness into consideration.

Girls have a way of knowing or feeling what you feel, but they usually like to hear it also.

It sometimes happens that what you feel is not returned for one reason or another -- but that does not make your feeling less valuable and good.

Lastly, I know your feeling because I have it and I'm glad you have it.

We will be glad to meet Susan. She will be very welcome. But Elaine will make all such arrangements because that is her province and she will be very glad to. She knows about love too and maybe she can give you more help than I can.

And don't worry about losing. If it is right, it happens -- The main thing is not to hurry. Nothing good gets away.

Love,

Fa

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Baklava to Beat the Rainy-Day Blues

After two days of rain, I'm fantasizing about being back in Lindos with the Family Kef.

Instead, I'll revisit some Greek Easter glory-- baklava.  Surprisingly easy to make, this gooey treat is one of my favorites to bake and eat.  This recipe comes from JetSet Kef's grad school classmate and has become a yearly addition to the Greek Easter table.

Ingredients:

1 lb Walnuts - Finely Chopped 1/2 C. Sugar 2 tsp Cinnamon 1.5 C. Butter (3 sticks), Melted 1 Package Frozen Phyllo Dough (16 oz) Thawed

1 C. Sugar 1 C. Water 1 Tbsp Lemon Juice 1 C. Honey (Net weight 12 oz.) 1/2 tsp Vanilla

Assembly:

1. Preheat the oven to 300 degrees.
2. Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
3. Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter.
4. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
5. Spread 1 cup of the walnut mixture.
6. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half.
7. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. 
8. Spread 1 cup of the walnut mixture.
9. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
10. Layer the remaining half sheets on top -- butter each layer.
11. Brush the top with the remaining butter.
12. Trim the edges of extra dough off.
13. Cut halfway through the layers using the diagram to the right. DO NOT cut corner to corner--it weakens the structural integrity of the baklava!
14. Bake 1 hour or until golden brown.
15. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
16. Cook sauce over a medium heat, stirring occasionally for 15 minutes.
17. Remove from heat, add the honey and vanilla, and stir until well blended.
18. Remove the baklava from the oven and finish cutting through the layers.
19. Pour the sauce over the hot baklava.
20. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator--you don't have to do this, but it lets the honey soak in more)

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Greek Easter Run Down Part 1: Tsoureki, Honey-Cheese Pistachio Tart, And Beet Salad

This was the scene in my kitchen at about 3:30pm on Sunday:

By this point, I had been cooking for about 24 hours, my feet were swollen to the size of Pluto, and pretty much every usable inch of space of my kitchen was holding a plate full of food.  I had just gotten off the phone with JetSet Kef, who had had perfectly executed his Greek dinner feast, and the stress was building.


I'll be the first to admit it--hosting things makes me a little crazy.  While I find cooking for others to be just about the most enjoyable task on the planet, the time between finishing cooking and serving guests is about as fun for me as waiting on line at the DMV.  The second the last dish comes out of the oven, every flaw in the meal becomes magnified in my head, and I get a little panicky-- what if no one likes the food? what if no one has fun? what if no one even bothers to come?  I start picturing myself like Jan Brady the time that no one came to her birthday party-- that b wasn't even Greek!


The good news is, Greek Easter 2012 came off without much incident (that dumb friggin dog eating some of my pastitsio not withstanding).  The bad news is that I am still exhausted from the weekend so it's taking me forever to get the recipes up.  Today, I link you to the dishes I made that are already on this blog:

Tsoureki, a bread that will                                              Quickly becoming my favorite dessert
 blow your hair back                                                              ever--Honey Goat Cheese Tart

                                          Beet and Yogurt salad--and no, I still haven't
                                                     taken a better picture

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Greek Easter 2012 Preview

The table, still missing a few dishes

Peep-shaped butter dish, courtesy of Mama Kef.

Sadly, I did not make the cheese. I did make the jam.

I also made a gluten-free version of this- yum and a half.

Spanakopita

The 10 lb pastitsio.

Many, many thanks to everyone who came out and made it a Greek Easter to remember. And the biggest thanks to our host, KefiKathleen, who saved us all from my cramped apartment and provided us with a beautiful outdoor space to enjoy a beautiful spring night.

I'll post specific stories and recipes in the weeks coming, including reports from Beirut, where JetSet Kef held his own Greek Easter feast.

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The Marathon Begins

The first spanakopita of Greek Easter 2012 has just gone into the oven, which gives me a second to pause and think about why I spend an entire weekend every year covered in olive oil and spinach.

There are two main reasons that keep me looking forward to this time each year.  The first is that Orthodox Easter is usually 1-2 weeks behind Roman Easter, which reminds us that Jesus was, in fact, a socialist and that he ascribed to the more relaxed lifestyle of the Southern Mediterranean and took his sweet time rising from the dead (I mean, wouldn't you?). The second (and more legit) reason I so look forward to Greek Easter is that it brings back all the Keftastic memories of the times my family was less scattered across this green earth.

As a kid, we would squeeze into the Camry (JetSet Kef on the driver's side with his GameBoy, BabyKef in the middle annoying the living bejesus out of her siblings, and yours truly trying desperately not to get car sick on the passenger's side) and drive to New Jersey.  There, we would find a diner that had been transformed from a bustling business to an inviting living room--the tables were rearranged to accommodate what seemed like every Greek in New Jersey, and for that one day, traditional Greek music played louder than the Whitney Houston coming from the juke boxes.  It was always nice to see my grandfather's friends and eat something other than the diner's famous "Chicken in a Basket"--but what I REALLY looked forward to was what we called "the red egg game."

You can read more about the game here-- I gotta go get the spanakopita out of the oven.  I leave you with a picture of my grandfather on one of his happiest days, when my brother convened the first KefiFamily Greek Easter in years.  We'll miss my grandfather this year, but I know he is watching with approval and ranting about Barack Obama the Communist from Heaven. Σας αγαπάμε, παππού!

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Easily the Best Thing to Come From the Internet Since This Blog

See more hilarity from Hil: http://textsfromhillaryclinton.tumblr.com/

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The Strangest Piece of Delicious Pie

I have some good news, and I have some bad news.  The good news is that I'm back in action, with the heavy weight of that horrible HESI exam lifted off my shoulders.  The bad news is that I replaced it immediately with the weight of some bona fide Greek goodness around my hips.  So like I said--good news and good news.

It's been a minute since I've actually written about something Greek on this Greek-gastronomy-inspired blog--that pathetic trend ends here.  With the Big Fat Greek Easter extravaganza (not to be confused with The Extravaganza) a mere NINE DAYS away, I've kicked into full-on YaiYai mode.  The phyllo is thawing, the spinach is flying, and the Sakis is blaring.  From this frenzy, the Honeyed Greek Yogurt Tart was born.

 

The strange step-child of Greece's most famous culinary contributions--nutty baklava dripping with honey and rich, creamy yogurt--this tart left me speechless, then had me reaching for more.  I'll be honest: the first taste brought the word "... interesting" to mind.  But then I left it sit overnight and the flavors just came together in a surprising and semi-addicting kind of way.  And by "semi-addicting," I mean that I ate all of it except one piece. So, there's that.

This is definitely a Greek dessert: it's thick, creamy, and best with some honey.  The crust is TO DIE FOR (go ahead and try to tell me something better than nuts and butter), and the savory goat cheese balanced by the berries and honey will melt in your mouth.  It may not become your go-to dish, but it is definitely a change of taste and I hope you enjoy it as much as I do.

Honeyed Greek Yogurt Tart

Ingredients

• 1/2 cup pistachios, unsalted and shelled. My grocery store called them Filberts--who knew?
• 1 stick unsalted butter, softened
• 1/2 cup sugar
• 1/2 tsp extract of your choice--I would have used almond or orange but I didn't have any of either, so I used Godiva Liquor, which worked great.
• 1/2 tsp salt
• 1-1/4 cups flour (I used gluten-free and it worked great)
• 8-10 oz soft goat cheese*
• 2 cups Greek yogurt (you know the drill- Fage is best, but buy what works for your wallet!)
• juice of one lime
• zest of one lime
• 1/2 cup confectioners’ sugar
• Honey
• Raspberries, Strawberries, or Blueberries for garnish
  * I used 9 oz and found the taste of goat's cheese too much just a tad too strong, but I loved the consistency. 8 oz might taste better, but 10 oz might make a better texture--choose your own adventure. The second time I made this, I got 8 oz of Trade Joe's goat cheese with honey and it made a big difference.
  

Assembly 

1. To make the crust, grind up the pistachios. I used  my food processor, but you can put them in a ziplock bag and crush them with a rolling pin/wine bottle/can of tomato sauce.  In a separate bowl, cream the butter and sugar together.  Add the extract, then the nuts, the flour, and finally the salt. 
2. Put the nut mixture into a pan -- a fluted tart pan with removable sides would be best (if you don't have that, a fluted tart pan with non-removable sides or a 9-inch metal cake tin would be suitable runners up). Spread the crust throughout the dish and all the way up the sides, pushing down enough so that there is room for the filling.  Chill it in the fridge for about 30 minutes.
3. Preheat the oven to 300.  Poke fork holes all over the crust.  Bake the crust for about 30-40 minutes. You'll know its done when the crust is golden brown. 
4. To make the filling, beat the goat cheese, yogurt, lime juice, and lime zest together.  Add the confectioner's sugar and beat until smooth. 
5. Scrape filling into the crust. Use a flat spatula to smooth.  Swirl honey onto the top of the tart--be generous but not absurd.  Chill in fridge at least three hours before serving, overnight if possible.   Garnish with berries and more honey if people feel so inclined.

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