Source: Ecological Cooking
Date tried: February 2, 2018
Yield: 4 servings
Time needed: about 15 minutes
Very quick to make and to be served immediately. I discovered this is a love it or hate it salad. The ingredient making a difference is the sesame oil. I love it, my daughter hates it. The other intriguing frill is that the dressing is heated, and poured on hot, slightly wilting the spinach—hence the name. Anyway, it gets a two-thumbs up from me for taste as well as ease of preparation.
I never cease to enjoy the delights of Indian cookery. Prior to beginning this dish I took time to prepare the brown onion paste and the spinach purée from scratch. I steamed the spinach for the purée to avoid too much water and that worked very well. The onion paste is simply browned onion slices puréed with a very little water.
I also reversed the order of the instructions and browned the chicken pieces first thing, so they would be ready to add to the spinach with no delay. And I really appreciated the result. Excellent!
I have never come across a dip like this and I am still not sure if I love it or hate it. It is an insight on how to make a dip without sour cream. Most of the time goes into prepping the vegetables for the food processor. Once everything is peeled, quartered, crushed, chopped, and grated, it takes only a few minutes to combine. But remember to allow an hour to chill the finished product before serving.
Source: The Parkdale Potluck Cookbook
Date tried: December 8, 2012
Yield: About 4 dozen
Time needed: approximately 45 minutes unless you have a helper.
This is a great little snack. I like the fact that the light phyllo pastry does not overwhelm the spinach-feta filling, but lets it shine through. They are wonderful morsels of good taste. For me, the only drawback is that I find the assembly process too finicky and time-consuming if I am working alone. But as long as someone else is making them, these get a thumbs up from me.