Results 1 - 10 of 37 for spanakopita

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In a heavy 10 to 12 inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the onions and scallions and, stirring ...

Drain spinach well in colander; set aside. In small skillet, cook onion in small amount of boiling water, covered, until tender-crisp, drain. In ...

Cook spinach and drain VERY well; add 1/4 cup melted butter to it. Mix eggs, sauteed onion, and cheeses together and combine with spinach. Preheat ...

If using frozen filo, defrost 2 hours ahead of time. FILLING: Thaw out frozen spinach. If using fresh, steam for 5 minutes until wilted. Crumble ...

Put dough in the refrigerator overnight and leave at room temperature at least 1/2 hour before using. Drain spinach in colander, squeeze out extra ...

Wash spinach and remove coarse stems, drain overnight, chop when ready to use. Preheat oven to 350 degrees. Mix chopped spinach and green onions in a ...

Wash spinach thoroughly, ... filo around the inside edges of pan. Lightly score top of spanakopita into squares and bake at 350 degrees for 55-60 minutes.

Wash and clean the spinach, chop coarsely and steam lightly. Drain well. Sauté onion in oil for 10 minutes. Add green onion and sauté 5 minutes more. ...

Preheat oven to 375 degrees, cut, destem and chop spinach. Cook without water for 5 minutes. (Steam it slightly, you don't want it to wet or wilted). ...

Clean and wash spinach thoroughly. Cut into 2-inch pieces. Drain and place in bowl and rub 1 tablespoon salt into spinach leaves with hand until it ...

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