|The Gastrodrome Cookbook|
|by Rory Ross|
"Gastrodrome" is a revolutionary concept in restaurant culture. It is the name given to the family of restaurants and food shops in Butler's Wharf...
Results 1 - 10 of 15 for spanakopita dill
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In a heavy ... Then add the dill, parsley, salt ... is crisp and delicately browned. Cut into squares and serve hot or at room temperature. Serves 6 to 8.
Thaw spinach and combine first 5 ingredients. Parboil rice; drain and add to mixture. Salt and pepper to taste. Butter pan and layer half of phyllo ...
Clean and wash ... parsley, mint and dill in oil. Beat ... into squares or diamonds. Bake at 350 degrees for one hour. Use pastry brush to butter phyllo.
Preheat oven to ... garlic, feta parsley, dill and spinach. Season ... side down on ungreased jelly roll pan. Bake for 20 minutes, or until lightly browned.
Thaw, drain and squeeze frozen spinach. Saute onions and scallions in 2 tablespoons butter. Add well drained spinach. Cook over low heat, stirring ...
Make filling by combining all ingredients in a bowl except puff pastry. On a floured board, roll out one sheet of puff pastry so it will fit on a ...
Wash and clean ... spinach with parsley, dill, nutmeg, cheeses ... hour or until the pastry is crisp and delicately browned. Cut into squares and serve hot.
Thaw spinach and ... onion, onion powder, dill weed and pepper. ... standing, pop into the oven to crisp the top crust before serving. Makes 8 generous servings.
Warm filo leaves ... in cheese, parsley, dill, seasonings, spinach ... diamonds. Bake 30 to 35 minutes at 350 degrees until puffy and golden. Serve warm.
Saute scallion in butter. Mix butter and scallions with remaining ingredients and spread in pie shell. Bake at 350 degrees for 40-45 minutes. Check ...
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