Come spend the weekend with us! From trying new recipes out of Antoni Porowski's cookbook "Antoni in the Kitchen", meeting with the local Alliance Francaise, spending some time poolside, to Target and Nespresso, it was a busy, home-based weekend and I hope you enjoy a sneak peek into our life. Be sure to Like & Subscribe for new videos weekly!
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Spanikopita Recipe:
- 1pkg Phyllo dough, thawed
- 16oz feta cheese
- 8oz ricotta cheese
- 8oz cream cheese/neufchatel cheese
- 2 bags frozen spinach, thawed
- 1-2 eggs, depending on pan size
- salt & pepper to taste
- 1/4c butter, melted
- 1/2 white onion, chopped
- 1c chopped parsley, fresh
1. Preheat oven to 375'F
2. Sautee the chopped onion and parsley in a frying pan with some butter, until brown. Set aside.
3. Combine spinach, feta, ricotta, and cream cheese until thoroughly mixed. add egg(s) and continue mixing, slowly adding in salt and pepper.
4. Add cooked onion/parsley to mixture and thoroughly mix.
5. Butter your casserole pan, then begin to layer 8-10 sheets of phyllo dough, brushing a thin layer of butter between each sheet.
6. Scoop feta/spinach/onion mixture onto phyllo sheets and smooth.
7. Top with another 10-12 sheets of phyllo dough. Brush top with butter and (optional) sesame seeds. Cut into diagonal pieces and leave in pan.
8. Bake at 375'F for 45-60min, until top is golden brown. If top browns too quickly (so top is cooked but middle is not), cover with aluminum foil and bake through time.
9. Enjoy!
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