Spanakopita (Spinach and Feta pie)

This is a fairly simple recipe, which I've varied a little. The most labor-intensive part is working with the phyllo dough, and I'll give you some options for that at the end of this post. It's definitely not something I make just to snack on at home, it's party/dinner guest food.

You need:

1 stick butter
1 lb thawed and drained frozen spinach
1/2 lb feta, crumbled (scant 2 cups)
1/2 teaspoon freshly grated nutmeg
1/2 an onion, chopped
Salt, to taste
10 (17- by 12-inch) phyllo sheets, thawed if frozen

Instructions:

• Mix together the spinach, chopped onion, nutmeg, feta, and salt
  

Now, here is where it becomes more complicated. You need to keep the phyllo sheets moist, but not wet, a very slightly damp towel helps, with a layer of plastic wrap under it.

Assembly option 1 (for finger food):

• Take 1 phyllo sheet and brush with melted butter
• Top with another phyllo sheet and brush with more butter
• Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips
• Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle
• Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter.
• Repeat until out of phyllo

Assembly option 2 (as a main dish):

• Take 1 phyllo sheet and brush with melted butter
• Repeat with another phyllo sheet until you have a stack of 10 or so sheets
• Place stack of buttered sheets and place in a lasagna dish
• Top with spinach mixture
• Make another stack of 10 buttered sheets and place on top, being sure to brush top with butter

Bake either method in 375 degree oven for 20-25 minutes or until golden brown, then cool. If you use the triangle method, you can freeze the uncooked triangles and bake later (without thawing first).

Easy Spinach Lasagna

I'm not sure that this recipe ever had an official origin, at this point, I just make it from memory. It does have traditional elements, though.

You Need:

1 package "no boil" lasagna noodles (I've been told you can bake regular lasagna noodles without boiling them, but why risk it?)
1 large can Hunt's tomato sauce (no, I'm not kidding. This sauce is really simple, not too sweet, and doesn't over-complicate the flavors in the lasagna)
1 package of frozen spinach, thawed and squeezed dry in a colander
1 large tub of ricotta cheese (skim or low fat is fine in this case)
1 package shredded mixed Italian cheeses
1 egg
1 tsp nutmeg
Grated parmesan cheese
Salt and pepper to taste

The Plan:

• Beat the egg lightly with a fork
• Add egg, ricotta, spinach, nutmeg, salt and pepper to a bowl and mix until combined and spinach is evenly distributed
• Put a thin layer of sauce into the bottom of a 9x13 inch casserole dish
• Place a layer of the no boil noodles on top of the sauce
• Spread a layer of of the ricotta/spinach mixture on top of the noodles
• Sprinkle this with some of the grated Italian cheeses
• Top with sauce, another layer of noodles, more ricotta, more shredded cheese
• Repeat until you run out of room in the dish.
• The very last layer should be a layer of noodles topped with tomato sauce, shredded cheese, and a generous sprinkling of parmesan
• Bake at 350 for up to 90 minutes (or until the cheese is melted, the sauce is bubbly and the noodles are tender)
• After removing from oven, let rest for up to 30 minutes, as it will be molten hot =)

Serve with salad and you have a complete meal.