Greek Platter
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil (good)1.5 tsps
Kosher Salt1.5 tsps
Ground Black Pepper (freshly)2 tsps
Nutmeg (grated)1 cup
Pine Nut (pignoli)450 g
Salted Butter (melted)1 cup
Tahini Sesame Paste2 tbsps
WaterDirections:
1
Watch how to make this recipe
2
Arrange the food items decoratively on a platter and serve
3
Preheat the oven to 375 degrees
4
In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes
5
Add the salt and pepper and allow to cool slightly
6
Squeeze out and discard as much of the liquid from the spinach as possible
7
Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli
8
Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan
9
Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling
10
Brush the top well with melted butter
11
Bake for 1 hour, until the top is golden brown and the filling is set
12
Remove from the oven and allow to cool completely
13
Serve at room temperature
14
Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed
15
Taste for seasoning and serve chilled or at room temperature