Spanakopittes

Watched an episode of the Barefoot Contessa (Ina Garten) on the Food Network where she made these mouth-watering little triangles,filled with spinach,feta and added pine nuts. I just didn't have time to write everything down but found the recipe. Even though I am proud of my cookbook collection, I am grateful for the amazing choices we have with the internet and T.V!!!

Ingredients

· 1/4 cup olive oil
· 1 cup chopped onion
· 3 Spring onions, white and green parts, chopped
· 2 (10-ounce) packages frozen chopped spinach, defrosted
· 4 extra-large eggs, lightly beaten
· 3 tablespoons freshly grated Parmesan cheese
· Plain dry bread-crumbs
· 1 teaspoon grated nutmeg
· 2 teaspoons salt
· 1 teaspoon freshly ground black pepper
· 2 cups small-diced feta cheese
· 3 tablespoons toasted pine nuts
· 24 sheets frozen phyllo dough, defrosted
· 1/4 pound unsalted butter, melted
· Sea salt

Method

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Androulla xx

Θέατρο Αντίδοτο (Theatro Antidote)

Theatre Workshops start September 16th! Theatre Antidote is a family run theatre company, with traditional Cypriot family values. We have classes in both Greek and English from ages 5 years to 21. We offer the chances to perform in National festivals and to obtain educational exams from Trinity Guildhall! Call Charlotte on 99078167 re;- timetable and more information!

We are supported by the Ministry of Education and work alongside The Larnaca Youth Foundation.

Timetable For Theatre Workshops in September.

Monday;- GREEK 5-7 years, 3pm-5pm

Tuesday;- ENGLISH 5-7 years 3pm-5pm
GREEK 8-11 years 5pm-7pm

Wednesday;- MUSIC LESSONS @ Larnaca Youth Foundation

Thursday;- ENGLISH 8-11 years 3pm-5pm
GREEK Youth Stage 6pm-8pm

Friday;- ENGLISH Youth Stage 6pm-8pm

Greek Teachers;- Avgerinos Santamas 97697000 & Xenakis Kyriakides 99446057.
English Teachers;- Charlotte Davies 99078167 & Xenakis Kyriakides

Herb Crusted Salmon

Made this quite a few times, so simple, so quick and so delicious. Served with roasted wedged potatoes, this is one for the whole family!!! Like a healthier version of fish and chips! Enjoy!!

· 3 slices white sandwich bread
· 1 cup fresh parsley
· 2 tablespoons olive oil
· Coarse salt and ground pepper
· 4 skinless salmon fillets, (6 ounces each)
· 2 tablespoons Dijon mustard
· 3 tablespoons fresh lemon juice
· 5 ounces baby spinach
· 1/2 medium red onion, thinly sliced

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumb

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Androulla xx

Pets2adopt Fun Day

Sausage Rolls

Delia Smith's yummy recipe for sausage rolls, perfect for our Summer outings. This woman ,along with my Mum,taught me how to cook!!

6 oz (175 g) butter

8 oz (225 g) plain flour

pinch salt

For the filling: 

1 lb (450 g) good-quality pork sausage meat

1 medium onion, peeled and grated

2 level teaspoons chopped fresh sage

1 egg, beaten


Pre-heat the oven to gas mark 7, 425°F (220°C).

The butter needs to be rock-hard from the refrigerator, so weigh out the required amount, wrap it in a piece of foil,then return it to the freezing compartment for 30-45 minutes. Meanwhile sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up and use some of the foil to hold the end with.  Then dip the butter in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate. At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of fat with flour until the mixture is crumbly. Next add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Put the dough into a polythene bag and chill it for 30 minutes in the refrigerator. When you're ready to make the sausage rolls mix the sausage meat, onion and sage together in a mixing bowl. Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the sausage meat also into three, making three long rolls the same length as the strips of pastry (if it's sticky sprinkle on some flour).  Place one roll of sausage meat on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly, and cut into individual rolls each about 2 inches (5 cm) long. Snip three V-shapes in the top of each roll with scissors and brush with beaten egg.  Repeat all this with the other portions of meat and pastry.If you are going to cook straightaway, place the rolls on baking sheets and bake high in the oven for 20-25 minutes. If you want to cook them later, store them uncooked in a freezer box and freeze until needed. Although you can store the cooked and cooled sausage rolls in an airtight tin, they do lose their crunchiness. For this reason I think it is preferable to remove a few at a time from the freezer and cook them as required.

Androulla. xx