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RECIPES FOR FASTING (NISTISIMA FAGITA)  This thread currently has 6,151 views. Print
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jen
March 15, 2009, 5:54pm Report to Moderator

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SPANAKOPITA WITHOUT CHEESE:

Although the name for this dish is often used for the spinach pie with cheese, traditional spanakopita does not include cheese.

For a taste treat, use mixed greens such as spinach, collard greens, mustard greens, kale, etc.

Prep Time: 20 minutes - Cook Time: 1 hour

Ingredients:

5 pounds of fresh spinach (or mix of spinach and other leafy greens)
1 bunch of fresh dill, finely chopped
1 bunch of fresh parsley, finely chopped
8 spring onions, finely chopped
1 bunch of fennel leaves, finely chopped (or 1 medium leek, finely chopped, or 1 bunch of fresh mint, finely c hopped)
3/4 cup of olive oil
1 pound package of phyllo pastry sheets (approx. 24 sheets)
sea salt
freshly ground pepper
Preparation:

Wash the spinach (and other greens, if using) well in cold water, removing roots and damaged leaves. Chop coarsely and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.

In a large mixing bowl, combine spinach (and greens), dill, parsley, onions, fennel, pepper, and half the oil, and mix well until ingredients are well blended.

Preheat the oven to 350F (175C).

Brush the pan with oil (it can be round, square, or rectangular). When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, brushing each one lightly with olive oil.

Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil except the top sheet. Trim the top phyllo with a scissors, and score the top into serving-size squares.

Brush the top with oil. Wet your hands and shake off the excess water over the top of the pita.

Bake at 350F (175C) for 1 hour on the rack just below the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.

Serving suggestions: This can be served as an appetizer, side dish or snack, or as a main dish served with a salad and crusty bread.






please add your (fasting) recipes  
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jen
March 19, 2009, 4:53pm Report to Moderator

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Seafood Pasta:

Ingredients:

1 tablespoon of chives, finely chopped
1/2 cup of olive oil
1/2 pound of shrimp, cleaned and deveined
1/2 pound of crawfish, cleaned and deveined`
2 large, ripe tomatoes, peeled, cut into small cubes
2 bay leaves
1 tablespoon of parsley, finely chopped
sea salt
freshly ground pepper
2 tablespoons of ouzo (optional)
1 pound of penne pasta
Preparation:

In a large, deep frying pan, heat the olive oil over medium-high heat, add chives and sauté. As soon as the chives soften, add shrimp and crawfish and continue to sauté for 2-3 minutes. Douse (deglaze) with ouzo. Stir in tomatoes, bay leaves, and parsley. Bring to a boil, add salt and pepper, reduce the heat, and cook for 10-12 minutes.

In a large stock pot, boil the penne pasta in plenty of well-salted water according to package directions. When done, drain and toss the pasta with a little olive oil.

Spread pasta on a serving platter, and top with the seafood mixture (remove bay leaves before serving).

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admin
March 20, 2009, 1:15pm Report to Moderator

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That looks delish!
I mean the pasta of course, not the spanakopita...


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