You will need:
- 1 lb lean ground beef
- 1 cup chopped onion
- 1 box frozen spinach, thawed and squeezed dry
- 1/4 cup chopped fresh Italian parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) diced tomatoes with Italian-style herbs, undrained
- 12 sheets frozen phyllo (filo), thawed
- 6 tablespoons butter or margarine, melted
- 1/4 cup Italian style bread crumbs
- 1 cup crumbled feta cheese
- Heat oven to 350 degrees.
- Spray a 9 inch pie plate with cooking spray.
- In a 10 inch skillet, cook beef and onion over medium-high heat, stirring frequently, then drain.
- Stir in spinach, parsley, salt, pepper, and all but 1/2 cup of the tomatoes.
- Cook and stir until hot and set aside.
- Cover phyllo sheets with damp paper towel.
- Arrange the sheets, layering 3 at a time, in an "X" shape and then in a "plus" shape to create a spoke pattern on your work surface, brushing each with butter and sprinkling with 1 teaspoon of the bread crumbs as it is added.
- Transfer all the layers of the phyllo to a pie plate, gently easing dough down the sides of the pie plate and allowing excess dough to hang over edge.
- Place beef mixture in the pie plate and top with feta cheese.
- Fold overhanging phyllo up and over the filling, leaving 2 to 3 inches of the center of the filling uncovered.
- Spoon the remaining 1/2 cup of tomatoes in the center.
- Brush the phyllo with butter.
- Bake 40 to 50 minutes or until golden brown.
- Let stand 5 minutes before serving.
Mediterranean Shrimp with Bulgar
You will need:
- 2 cups water
- 1 cup uncooked bulgur wheat
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1/4 cup dry white wine or nonalcoholic wine
- 2 cans diced tomatoes with basil, oregano and garlic, undrained
- 3 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 pound uncooked small (30 to 40 count) shrimp, peeled, deveined
- 1/2 cup crumbled feta cheese
- In a 2 quart saucepan, heat water to boiling.
- Add bulgur, then reduce heat to low.
- Cover and simmer about 12 minutes or until the water is absorbed.
- Meanwhile, in a 12 inch skillet, heat oil over medium heat.
- Add the onion and cook about 4 minutes, stirring occasionally, until tender.
- Stir in the wine and cook for 1 minute, stirring frequently.
- Stir tomatoes, 1 and 1/2 tablespoons of the parsley, the capers, black pepper and red pepper flakes into onion and cook 3 minutes.
- Stir in shrimp.
- Cover and cook 4 to 5 minutes or until the shrimp are pink.
- Stir the cooked bulgur into shrimp mixture and sprinkle with cheese.
- Cover and cook for 2 more minutes.
- Sprinkle with remaining 1 and 1/2 tablespoons parsley.
Pictured Above: Mediterranean Shrimp
Pictured Above: Spanakopita Pie
Enjoy both of these recipes and I will see you all soon. I will keep you updated with the bounce back of Massachusetts. For now, have a great evening and I will see you as soon as I can. Good night!