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.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.