Tagliatelle with Spinach, Mascarpone, & Parmesan

This week is the April Potluck at I Heart Cooking Clubs.  Even though the featured chef is Yotam Ottolenghi, for the potluck participants are able to choose a recipe from any of the eight previously featured chefs that the club has cooked.   Since Ottolenghi is the first chef that I've been cooking with for the club I wanted to branch out and try cooking something from one of the past chefs.  I decided to cook something from Jamie Oliver.  I saw this recipe and it looked so simple and easy, just the kind of recipe I needed this week!  This was so easy to make.  Taste-wise it was okay.  The kids ate it without complaint and my daughter even asked to take some for lunch the next day.  I felt it was kind of plain and needed something.  I have a bunch of Italian sausage in the freezer that I think when crumbled and browned would have gone really well in this dish.  Although I wasn't wowed by this dish, I was glad to have made something by Jamie Oliver and will be trying some of his other recipes out!

Tagliatelle with Spinach, Mascarpone, & Parmesan
recipe adapted from jamieoliver.com

Ingredients:
1 lb. fettuccini
olive oil
2 tablespoons butter
2 cloves garlic, peeled and sliced
baby spinach, washed thoroughly
sea salt
freshly ground black pepper
1/2 cup heavy cream
2/3 cup mascarpone cheese
2 handfuls Parmesan cheese, freshly grated

Directions:
Boil a large pot of water,  add pasta, and cook according to package directions. Meanwhile heat a frying pan over medium heat. Add a drizzle of olive oil, the butter, and garlic. When the butter melts, add the spinach and heat until wilted, approximately five minutes.  Season with salt and pepper to taste then add the heavy cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together.  

Family Rating: 1 thumb up.

IHCC: Green Gazpacho

This week the I Heart Cooking Clubs theme was "Loving the Leaf."  Participants had to cook an Ottolenghi recipe featuring or using a leafy green.  I again referred to his cookbook Plenty and found this recipe for Green Gazpacho.  This soup has many green veggies in it including baby spinach!  To be honest, I'm not a huge soup eater.  I don't mind a cup of soup, but something has to be served with it.  To me, soup is not a meal!  I also knew that my kids would most likely not enjoy this, so I had to have a back-up.  I ended up making Hawaiian Pizza Grilled Cheese Sandwiches to go with this (see tomorrow's post!).  Yes, the two don't really compliment each other.  But I saw the sandwich recipe and knew it would be quick and easy to put together.  This recipe wasn't difficult to make, it just requires a lot of chopping.  I ended up adapting the recipe a bit, mainly in amounts of ingredients, substitutions (sherry and cider vinegar in place of sherry vinegar, and I didn't make the homemade croutons).  I probably should have used the immersion blender because I was really pushing the limits with my regular blender.  I had to spoon some of the soup out to add the rest of the ice and water!  I made the kids have 5 bites of the soup (to get in their veggies!) but they didn't like it.  Honestly, I have to admit that my husband and I weren't huge fans of this soup either.  He said it tasted more like a sauce than a soup.  I kind of felt like I was drinking a more liqueified pesto!  The original recipe called for 4 cloves of garlic!  I like garlic, but cut it down to two cloves.  Still, the garlic seemed to overwhelm the soup.  I should have used the whole jalapeno to add a little more heat and next time (although I won't be making this again!) I would use less walnuts.  I thought 1 1/2 cups was a bit much when I was pouring them into the blender!  They added a funny texture to the soup that I didn't enjoy.  Well, I can't expect all of Ottolenghi's recipes to be winners.  There's always next week!   

Green Gazpacho
recipe slightly adapted from Plenty:  Vibrant Vegetable Recipes from London's Ottolenghi

Ingredients:
1 green pepper, deseeded
1 1/2 cucumbers, peeled
3 slices stale white bread, crusts removed
1/2 jalapeno pepper
2 garlic cloves
1 tsp sugar
1 1/2 cups walnuts, lightly toasted
4 cups baby spinach
1 cup basil leaves
2 Tbsp parsley
2 Tbsp sherry
2 Tbsp cider vinegar
3/4 cup olive oil
3 Tbsp Greek yogurt
about 2 cups water
6 ice cubes
2 tsp salt
pepper

Directions:
Roughly chop up the pepper, cucumbers, bread, jalapeno, and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, sherry, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper. Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.

Lastly, add the remaining ice and pulse once or twice, just to crush it a little.


Family Rating: So-so.

Tofu Ramen Soup with Spinach

This past month's supper club theme was "Asian."  We've previously done Korean and Thai themed dinners.  But "Asian" is so broad!  I wasn't sure what I was making until I saw this recipe in the latest edition of Every Day with Rachael Ray.  I thought an appetizer soup would fit nicely.  Ramen is definitely asian and I love tofu.  This dish was soooo easy to put together.  And cost-wise, this dish was super cheap to make as well.  This was a tasty soup but you MUST make and add the chili oil to really get a great depth of flavor!  This is super-easy to make a vegetarian soup by replacing the chicken broth with vegetable broth.  We all enjoyed this soup and it was a great start to a really tasty meal!

 BTW, the awesome picture shown below was photographed by fellow supper club member Ashley (I forgot my camera!).  She also writes a food blog Big Flavors from a Tiny Kitchen.  She has been writing her blog for years and has tasty recipes and beautiful photographs!  Definitely take a minute and check it out! 

Tofu Ramen Soup with Spinach
recipe from Every Day with Rachael Ray

Ingredients:
1/2 cup vegetable oil
2 tablespoons crushed red pepper
2 tablespoons thinly sliced garlic
6 cups sodium-free chicken broth
1/2 pound cremini mushrooms, stems discarded and caps chopped into 1/4-inch pieces
1 bunch scallions, thinly sliced
1/4 cup soy sauce
1 1/2 tablespoons sugar
3/4 ounce unpeeled fresh ginger, cut into 2 or 3 large slices
4 ounces fresh spinach, chopped
1/2 pound firm silken tofu, cut into 3/4-inch cubes
3 3 ounce packages instant ramen (noodles only)
Salt

Directions:
1.In a small saucepan, heat the oil, crushed red pepper and garlic over medium-high heat until the garlic sizzles. Lower the heat to low and cook, stirring, until the garlic turns golden, about 3 minutes. Turn off the heat and let the mixture sit for at least 30 minutes. Strain the chile oil into a bowl, discarding the solids.

2.Meanwhile, bring a medium pot of water to a boil. In another medium pot, mix the chicken broth, mushrooms, scallions, soy sauce, sugar and ginger. Cover and simmer over high heat for 8 minutes. Lower the heat, cover and simmer until the mushrooms are soft, about 5 minutes. Turn off the heat; discard the ginger. Stir in the spinach, then the tofu. Cover to keep warm.

3.Add the ramen to the boiling water, breaking up the noodles. Cook until tender, 3 minutes. Drain, then stir the noodles into the soup. Season with salt.

4.Divide the soup among bowls. Drizzle each with some of the chili oil.

Mommy & Daddy Rating: 1 1/2 thumbs up.

This post is being shared at:
Foodtastic Friday @ Not Your Ordinary Recipes
Tasty Thursdays @ The Mandatory Mooch
Showcase Your Talent Thursday @ What's Cooking Love?
Full Plate Thursday @ Miz Helen's Country Cottage
Fabulous Fridays @ Real Housemoms
Saturday Show and Tell @ Cheerios and Lattes
Strut Your Stuff Saturday @ Six Sisters' Stuff

Baked Orzo with Chorizo and Spinach

I had some leftover chorizo that I wanted to use up.  When I saw this recipe I knew I wanted to try it.  This was really easy to prep and then cooks in the oven for 25 minutes.  It was a perfect weeknight meal for a cold winter's night.  The kids picked out what they wanted to eat (chorizo, yes, spinach and mushrooms, no) but did try one bite of everything.  My husband and I really liked this dish!  I could have halved it so we didn't have as many leftovers as we did, but it was eaten up for lunches throughout the week.  I would definitely make this dish again!

Baked Orzo with Chorizo and Spinach
recipe from Mary Ellen's Cooking Creations

Ingredients:
4 cups chicken broth
1 pound orzo pasta
Chorizo; I used 2 links, each was about 6 inches long.
1 onion, chopped
2 cloves garlic, finely chopped
8 ounces mushrooms, chopped
1 cup white wine
1/2 cup heavy cream
1 c shredded cheeses - I used a mix of mozzarella, Parmesan, and asiago
More Parmesan cheese, for the topping, about 1/4 c
6 oz fresh spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs

Directions
Preheat the oven to 400 degrees F. Grease a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, heat 2 tbsp olive oil over medium heat in a medium skillet. Crumble the chorizo into the pan and cook until browned, about 8 minutes. Add the onions and garlic, saute 3 minutes. Add the mushrooms, saute 2 minutes.  Add the wine, stirring to scrape up all the brown bits. Let simmer until reduced by half, about 5 minutes. Add the sausage mixture to the orzo in the large bowl. Stir.  Add the cheeses, stir. Pour in the cream and stir to combine everything.

Pour the mixture into greased baking dish. Sprinkle with bread crumbs and Parmesan cheese.

Bake uncovered until golden, about 25 minutes. I turned on the broiler for the last minute or two.

Family Rating: 2 thumbs up.

This post is shared at:
Full Plate Thursday @ Miz Helen's Country
Showcase Your Talent Thursday @ What's Cooking, Love?
Food-Spectacluar Friday @ Not Your Ordinary Recipes
Foodie Friday @ Simple Living and Eating

Saag Paneer

This month's supper club theme was Indian.  I LOVE Indian but rarely cook it.  The ingredient list for most recipes is usually a mile long and I just don't have the time or patience.  But oh how I love to eat it!  About once a month or so I suggest to my husband that we go to the local Indian restaurant for their buffet lunch.  I love being able to try a whole bunch of different and new things, rather than stick to what I know and like (which I'd do if I was only able to order one thing).  So after much deliberation and searching for a recipe that didn't have a gazillion ingredients I decided to make Saag Paneer.  This wasn't a new dish for me since I've eaten and have enjoyed it many times before.  This was my first recipe from Aarti Sequeira though.  I watched her win The Next Food Network Star but never tried anything of hers until now. I'm so glad that I did.  I found the recipe to be very easy to follow....although the cheese took a VERY long time to make.  With the stirring of the milk and the draining, and pressing I think it took over an hour plus.  Then I had to make the actual saag.  Luckily, I had most of the day free to spend doing this.  And I'm glad that I got the chance to make homemade paneer.  However, if I ever find paneer in a specialty market (though I've never seen it before) I would definitely pick it up for a dish like this!  I think the paneer could have pressed for even more than the 20 minutes but I didn't have the time.  It ended up crumbling once it got put in the spinach mixture.  Overall though this was tasty and everyone at supper club enjoyed it. 

Saag Paneer
recipe from foodnetwork.com, courtesy of Aarti Sequeira

Ingredients:
1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
1/2 teaspoon store-bought or homemade garam masala, recipe follows
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth

Directions:
In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

*Cook's Note: Paneer is very easy to make at home, and my recipe is quick, easy, and delicious. I also think homemade has a better texture than anything store-bought. If you'd like to buy it, this cheese is available in better supermarkets as well as specialty Asian markets.

Paneer: Homemade Indian Cheese:
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

Directions:Line a large colander with a large double layer of cheesecloth, and set it in your sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!

*Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Yield: Makes 12 ounces of cheese.

Mommy & Daddy Rating: 2 thumbs up!

Three Cheese White Pizza with Spinach

Here is another pizza recipe.  This was made a couple of weeks ago. Pizza is made almost every week in our house.....but I don't want to over-do it with the pizza postings!  This is another vegetarian based pizza.  One that I knew the kids wouldn't like since they don't eat spinach. This was made during a week of other recipes that used ricotta.  I hate buying the big container of ricotta for one recipe and then throwing the rest out. I've tried to become more resourceful with ingredients and my cooking throughout the week.  Overall, this wasn't bad.....I don't think any pizza can be!  It wasn't one of our favorites but my husband and I did enjoy it.

Three Cheese White Pizza with Spinach
recipe from Cooking Light, June 2012

Ingredients:
1 pound refrigerated fresh pizza dough
2 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
6 cups fresh baby spinach
1 cup part-skim ricotta cheese
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
2 ounces pecorino Romano cheese, grated (about 1/2 cup)
3 tablespoons 2% reduced-fat milk
1 garlic clove, minced

Directions:
1. Remove the dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Preheat pizza stone in oven to 450°
3. Combine 1 1/2 tablespoons olive oil and sliced garlic in a large skillet. Heat over medium-high heat 1 1/2 minutes or until the garlic begins to sizzle. Add 6 cups spinach; sauté 2 minutes or until spinach wilts. Set aside.

4. Combine cheeses, milk, and minced garlic in a bowl.

5. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Place dough on pizza stone. Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned. Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer crust with remaining 1 1/2 teaspoons oil. Cut into 6 large slices.

Family Rating: 1 thumb up.

Spinach, Strawberry, and Hearts of Palm Salad

For the barbecue I didn't want to make a garden salad.  There were several guys and salad just doesn't seem like "man" food.  I'm not so sure Spinach Strawberry salad does either but this was the one that I ended up making.  I've made Spinach Strawberry Salad before and the family has enjoyed it.  I had a can of Hearts of Palm in my cabinet that I had bought intending to make a recipe and then I never did.  When I saw that I could use them in this recipe I was happy.  I honestly didn't know what a heart of palm was to tell you.  But according to Wikipedia, hearts of palm are the vegetables harvested from the inner core of certain budding palm trees like the coconut tree, Acai palm, and sabal. The flavor and texture remind me of a canned artichoke.  They added a nice flavor and texture to the salad and was definitely a "different" addition. 

Spinach, Strawberry, and Hearts of Palm Salad
recipe slightly adapted from foodnetwork.com courtesy of Paula Deen

Ingredients:
1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds baby spinach, washed
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced

Directions:
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, and strawberries. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Family Rating: 1 1/2 thumbs up.

Meatless Monday: Spinach and Potato Pizza

In the past I have joined a couple of different gyms.  Due to moving and/or rare use I ended up ending those memberships.  For the past couple of months I have been trying to get in shape on my own via exercise DVDs.  However, I'm really not disciplined enough and lacked motivation to really see any improvements.  This past week I ended up joining a local gym.  It's not one of the nation-wide chains and I feel like we're paying a fortune for me to go.   However, it's really close to the house, they have a pool, tennis courts, and tons of exercise classes.  They even have a women's only room with weight and exercise machines. Even with the cost, my husband has been very supportive of my decision.  I'm not going to diet on a program but I'm hoping to cook a little healthier for the family. 

Pizza is pretty much a weekly dinner menu staple in our house.  I love finding new pizza recipes.  When I saw this one in All You magazine I thought it sounded like a good vegeterian pizza.  My husband ended making this one for us.  It was quick and easy and really tasty!  I liked getting the extra veggies into my diet!  Of course we made a plain pizza for the kids. 

Spinach and Potato Pizza
recipe slightly adapted from All You , November 2011
Ingredients:

2 tablespoons olive oil
1 store bought pizza dough
8 ounces Yukon gold potatoes, thinly sliced
1/2 teaspoon salt
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
8 ounces shredded Gruyère

Preparation:
1. Preheat pizza stone in oven to 475ºF.  Spread pizza dough out to desired shape/thickness.  Toss potatoes with 1 Tbsp. oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.

2. Bake until underside of crust is golden and cheese is bubbling, about 12-15 minutes.

Mommy & Daddy rating:  1 1/2 thumbs up.

Shared with Makin' You Crave Monday

Around the World: Afghan Braised Spinach (Qorma e Sabzi)

This was the side dish that I made with yesterday's Turmeric Chicken.  I ended up halving the original recipe since I didn't want a ton of leftovers and I wasn't sure if the kids were going to like this.  It also called for the optional addition of fenugreek which I could not find for the life of me! It turned out surprisingly tasty and my daughter ate all of her spinach!  Yeah! This did require a lot of cooking time (thus the braised part) though, which was okay since I made it on a Saturday night.  But this is not a week night side dish!

Afghan Braised Spinach (Qorma e Sabzi)
from Afghan Culture Unveiled

Ingredients:
3 tablespoons olive oil
3 ounces green onions, white and green parts, chopped (1-2 bunches)
1 box frozen, chopped spinach, not defrosted
1 tablespoon dried dill
2 teaspoons ground coriander
1/2 cup chopped cilantro
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lemon juice

Preparation:
In a large deep pan, heat the oil over medium-high and saute the onions until tender, about 7 minutes.

Add the frozen spinach and cook on medium heat, stirring regularly, until it defrosts and the liquid comes to a boil, about 15 minutes. If the defrosted spinach doesn't produce any liquid, add a few tablespoons of water to pan. Once the liquid boils, add the remaining ingredients, stir thoroughly, and drop the heat a bit so the liquid bubbles gently.

Cook for another 10 to 15 more minutes until the liquid is largely absorbed and the spinach very tender. Keep an eye on the spinach as it cooks, stirring occasionally. If the pan dries up, add little more water and continue cooking.

Family Rating: 1 thumb up.

The Weekend Chef: Spanakopita

My husband made two side dishes for our Greek themed Supper Club dinner.  He made a Greek orzo salad and then he made this spanakopita.  I think I've had spanakopita only in small triangle puff pastry form, passed around as an hors d'oeuvres at weddings and such.  We don't go out for Greek all that often and when we do, we've never ordered spanakopita.  Well, I personally loved this dish!  The spinach had such great flavor from the cheeses, onion, and garlic.  My husband said that it was pretty easy to make.  The hardest for him was defrosting the spinach (we used two boxes of frozen) and squeezing all of the excess water out, which took close to ten minutes.  My son loved the phyllo and ate his serving all up! We have left over phyllo dough and I've already put in a request for The Weekend Chef to make this again!

Spanakopita
recipe adapted from allrecipes.com - by SILVERWOLF

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 boxes of frozen, chopped spinach, thawed and excess water wrung out
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

2.Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3.In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

4.Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
 
Family Rating: 2 thumbs up!