Spinach Pie

2 lbs fresh or 2 l0oz. pkgs froz. chopped spinach, thawed.
1/4 c chopped onion or leeks, 1/2 c chopped parsley, 1/2 c chopped dill ( aneth
) 1/2 lb crumbled feta, salt and pepper, a dash of nutmeg, 3 egg yolks, 1/2 lb
olive oil 12 phylo pastry leaves

Wash spinach well, drain, squeeze water, & chop fine. Brown onions in oil.
In large bowl, mix spinach, parsley, onion, S & P, nutmeg, cheese, and beaten
egg yolks.

Grease a 13 1/2"x 9" 2 inch baking pan with olive oil 6 pastry sheets, one on
top of the other. Make sure you brush the phyllo well oil, so they dont stick
toeach other. Pour cheese mixture over bottom stack of phyllo (pastry sheets)
and spread evenly. Cover with the remaining phyllo, brushing again with oil
generously. Brush the top with the rest of oil. Bake in preheated 375 degree
oven for 45 mins. When golden brown, remove from oven, cool, and cut into
squares.
Makes 24 squares.


MESHOUIYA (ROASTED VEGETABLES)

All colours bell peppers seeded and cut in two,1 fennel cut in two, 3-4 onions
cut in two, 4 parsnips, peeled and cut into 1-inch diagonals, 1 head of garlic,
broken into cloves, 2 teaspoons chopped parsley, 2 teaspoons chopped cappers, 5
tablespoons olive oil the juice of 1/2 lemon, 2 teaspoons salt, freshly ground
pepper several pinches of dried thyme and and fresh basil chopped

Place all of the vegetables in a large ceramic bowl and pour over them with
olive oil and thyme. Preheat the oven to 425 degrees. Place them in the oven
and roast for about 45 minutes stirring and turning them often to keep them from
sticking. (You can grill the vegetables and it's better !).
Remove from the oven when they are tender and browned, and put them in a large
bowl. Then with with the olive oil, lemon, basil, parsley and cappers make a
sauce add S&P and pour the vegetables. It's a summer salad (cold) but I like it
hot in winter.

BABA GANOUSH (eggplant dip)

1 medium eggplant, 1/4 cup fresh parsley leaves finely chopped, 3 tablespoons
fresh lemon juice, 3 tablespoons tahini (smooth paste ground from hulled sesame
seeds), 2 cloves garlic, finely chopped , some toursi ( vegetables pickled in
vinegar) finely chopped, a dash of hot chili powder, a dash of cumin powder

Broil the whole eggplant, turning it about every 5 minutes, until it is charred
all over. This should take about 20 minutes. Carefully remove the eggplant from
the oven and cut it in half. Scoop out the innards and throw out the skin. Let
cool.

Place the eggplant, aromatic plants and spices, tahini dissolved in lemon
juice, and garlic in a food processor and process add the toursi. Allow the
mixture to sit about an hour and a half in the fridge. Serve as a dip, with pita
bread.

al the cook-y ;-{)
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