Appetizers | Simple By Cindy

Dinner Spanakopitas

May. 8
2017

I recently came across this appetizer recipe in my archives and remembered that I had made it for a holiday. It was a big hit (not to mention delicious), so I decided make it and post it on my blog.

Unfortunately, this is not a recipe for the faint of heart. Making the filling is easy, but working the phyllo dough is a little tricky. If I’m being honest, it’s not that simple. Perhaps it is effortless for the bakers out there, but for us cooks…. not so much.

That being said, (and I hope I didn’t scare you too much), this is a wonderful recipe to try if you have the time. It is a great dish to make ahead for a dinner party and freeze. Once you get the hang of using the phyllo dough, it is fairly uncomplicated to make.

Don’t worry if a piece of the phyllo dough tears; just brush it with butter, and place a new one on top. It will not matter. Nor will it matter if your phyllo dough isn’t perfectly flat. It will right itself when you roll it up.

Although I followed the recipe for the most part, I did make some changes. I used half the amount of salt called for in the original recipe, as I thought that the feta cheese was salty enough. In addition, I did not sprinkle any extra salt on top. I also did not use breadcrumbs between each phyllo sheet, as originally suggested, because I had poured all the breadcrumbs into the filling mixture (my mistake!). Guess what? My spanakopitas turned out beautifully. You can always fiddle with the ingredients of any recipe to accommodate your individual preferences.

I say go for it! It is worth each and every minute you put into it when you relish each yummy bite! The phyllo dough is crisp and light. The filling is airy and not heavy. They come out of the oven beautifully browned, and you just can’t wait to dive in.

This recipe is courtesy of Ina Garten and will make 12 strudels, which will leave just about anybody delighted.

Ingredients for Spanakopitas

1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tbsp. freshly grated Parmesan cheese
6 tbsp. bread crumbs, divided
1 tsp. grated nutmeg
2 tsp. kosher salt (I used 1)
1 tsp. freshly ground black pepper
2 cups small diced feta cheese (12 ounces)
3 tbsp. toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling

Preheat the oven to 375.

Heat the olive oil in a medium sauce pan. Add the onions, 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 if the water out of the spinach and place in a large bowl.

When the onions and scallions are done, add them to the spinach.

Mix in the eggs, Parmesan cheese, 3 tablespoons breadcrumbs, nutmeg, salt and pepper.

spanakopitas spinah and eggs breadcrumbs added

Gently fold in the feta cheese and pine nuts. Set aside.

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 breadcrumbs. (I did not use breadcrumbs for this).

Working quickly, slide another sheet of phyllo dough on top of the first. Brush it with butter, and sprinkle lightly with breadcrumbs. (use just enough breadcrumbs so the layers of phyllo dough do not stick together).

Place a wet towel over unused phyllo to keep it moist.

Pile up 4 layers total on top of each other, this way, brushing each with butter and sprinkling with breadcrumbs.

Cut the sheets of phyllo in half lengthwise. (Use a pie cutter, it will cut easier and not tear the phyllo)

Place 1/3 cup of spinach filling the corner side of the phyllo dough. Roll it up diagonally as if folding a flag.

Fold it over straight and then diagonally again. Continue folding until you reach the end of the sheet.

The filling should be totally enclosed.

Continue assembling phyllo layers until all the filling is used.

Place on sheet pan, seam sides down.

Brush with melted butter, sprinkle with flaked salt and bake for 30-35 minutes, until the phyllo is browned and crisp.

Serve hot.

It’s that simple! (Uh, no, not really!)

Turkey Meatballs

May. 16
2016

My friend Tina and I share a passion for cooking and always enjoy sharing recipes with each other.

When she told me about this recipe, I knew I had to try it.

The meatballs with the sauce sounded too good to resist.

And it was! The meatballs were tender and juicy. The combination of oregano, garlic and onion, resulted in a light and flavorful dish.

The sauce was a delightful bonus. It had just the right ingredients for a sweet and tangy complement to the meatballs. I served it with whole wheat rice. The sauce, when blended with the rice was delicious.

This recipe made 13 large meatballs.

Tina was not sure from where this recipe originated, so please accept my apologies to the chef.

I will make this recipe again and again. It was so easy. If you make the meatballs into mini-meatballs, you can use them as an appetizer. That is exactly what I will be doing for Thanksgiving this year!

Ingredients for Turkey Meatballs

2 pounds ground turkey
2 large eggs
2-3 cloves of garlic, minced or 1 tbsp. garlic powder
1/2 medium onion, chopped, or 1 tbsp. onion powder
4 sprig fresh oregano, chopped, or 1 tbsp. dried oregano
1 cup parmesan cheese
1 cup breadcrumbs
1 tsp. kosher salt
1/2 tsp. pepper

For the sauce:

1 cup brown sugar (either light or dark) packed tightly
4 tbsp. white wine
4 tbsp. white vinegar
2 tbsp. rice vinegar

Preheat oven to 350.

Place all of the ingredients for the turkey meatballs in a bowl.

turkey meatballs in bowl with ingredients 1

Using a fork, mix together and blend.

Shape the turkey mixture into 2 1/2 inch balls (you can make them smaller, about 1 1/2 inch if you prefer).

Heat oil in a large pan or Dutch oven over medium heat.

Add meatballs and cook about 2-3 minutes each side, until golden brown on all sides.

Place meatballs in baking dish.

In a small bowl, place the brown sugar, white wine, white vinegar and rice vinegar. Mix well.

Transfer to a small saucepan over medium heat and cook for 10 15 minutes, until mixture boils and thickens.

Take sauce off the heat, and pour over the meatballs and toss until meatballs are coated all around.

turkey meatballs in pan with sauce before baking 6

Place into oven and bake for about 10-15 minutes.

It’s that simple!

The Best Egg Salad

Jan. 25
2016

Every Thanksgiving, my family (aka: the cooking team) and I make a batch of this egg salad to munch on when we get a free minute or two.

It is so delicious that it has become a staple in our food repertoire. We can never get enough!

This very light egg salad is wonderful for any brunch, snack or Sunday morning breakfast.

This recipe is courtesy of Ina Garten. It is so good you may find it addicting!

Ingredients for the Egg Salad

12 extra-large eggs, hard boiled 

1/3 cup mayonnaise 

3 tsp. whole grain mustard 

1 tbsp. dill, minced plus extra whole for garnish 

1 tsp. kosher salt

 1/2 tsp. pepper 

1 loaf -French baguette, sliced 

Today’s Hint: Be careful when hard boiling eggs. It is very easy to over-boil them. The eggs yolks should be bright yellow. If they are green, they have been over-cooked. Try to adjust your cooking time to assure you get a beautiful yellow center.

After boiling the eggs, place them in a bath of cool water with ice cubes to stop the cooking process. Take out one egg at a time, peel and place it back into the cool water.

Using your hand, feel around each egg, making sure there are no shells left on them and take them out one at a time. Place on paper towel to dry.

This recipe originally uses a food processor to grate eggs. I like my egg salad chunky, so I use a regular grater or chop them up with a fork.

Add the mayonnaise, whole-grain mustard, dill, kosher salt and pepper to the grated eggs and mix to combine.

Cut a french baguette into slices. Place a small amount of egg salad onto each slice. Garnish with dill.

Of course you can make a sandwich, use your favorite bread or eat it right off the spoon. It is delicious, any way you choose!

Enjoy!

It’s that simple!

Baked Brie with Cranberry Chutney

Nov. 25
2015

This is another Thanksgiving appetizer that has become a favorite for my family.

My friend Cathy gave it to me about 10 years ago, and I still make it every year.

The tart chutney complements the gentle flavor of the Brie, while giving it a rich texture. You will want seconds and thirds of this delicious appetizer.

Go ahead and double or triple the recipe ingredients. Trust me, your family and friends will love it!

It has a beautiful presentation. Serve it with crackers and a nice soft white bread (such as a French bread) to soak up all the flavors.

This one is a “keeper”!

Ingredients for the Chutney

2/3 cup sugar
1 1/3 cups fresh cranberries
4 tsp. apple cider vinegar
1/3 cup dark raisins or currants
1/4 cup coarsely chopped walnuts
2 tsp. light brown sugar
1/4 tsp. ground ginger
1/2 tsp. chopped garlic

Combine 2/3 cup of water and sugar in a heavy 3 quart saucepan over medium-high heat. Stir to dissolve the sugar, then bring to a boil without stirring.

Add the rest of the ingredients. Boil slowly, stirring occasionally until fairly thick, around 5-8 minutes. (It also thickens as it cools).

Allow the chutney to cool to room temperature, then cover and refrigerate. The Chutney can be made ahead and keep for up to 5 days int the refrigerator.

Ingredients for the Brie

Preheat oven to 350.

2.2-pound wheel of Brie, rind left on.

Place a sheet of aluminum foil on a rimless baking sheet. Place the Brie in the center. Spread the cranberry chutney over the top of the cheese.

Refrigerate for 30 minutes before baking. (The Brie can be prepared for up to 2-3 hours in advance). Keep it covered and refrigerated.

When ready to bake, place the brie on the center shelf of the oven and bake until heated through, about 8-10 minutes.

It’s that simple!

Salmon Balls

Nov. 23
2015

I promised you another “ball” recipe so here it is! (See my Chicken Ball recipe here!)

This is a wonderful appetizer courtesy of “The Meatball Shop” cookbook by Daniel Holzman and Michael Chernow. This cookbook has so many great appetizers, dips, side dishes and desserts.

The recipes have simple ingredients and are very easy to follow. This book is definitely one you should add to your collection!

This recipe may initially seem to have many steps, but it is uncomplicated and takes very little time to prepare. You can make the salmon balls ahead and freeze them which it always a plus when planning a holiday or dinner.

Go ahead and try this one out, I think it will become one of your favorites too!

Ingredients for Salmon Balls

4 tbsp. olive oil
2 pounds salmon fillet, skin and bones removed
1 onion, finely diced
2 celery stalks, finely diced
1/2 cup of mayonnaise
2 large eggs
3/4 cup of bread crumbs
1/4 cup fresh parsley, chopped
2 tbsp. fresh tarragon, chopped
2 tsp. salt
1/2 tsp. freshly ground black pepper

Fill a large pot halfway with water and bring it to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover with a tight fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes.

Using a slotted spatula, transfer the salmon to a tray and place it in the refrigerator to cool thoroughly, about 25 minutes.

Preheat the oven to 450.

Drizzle 2 tbsp. of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Heat the remaining 2 tbsp. of olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 5-8 minutes.

Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.

When the salmon is completely cool, break the salmon into pieces but do not completely shred.

Combine the salmon and vegetables with the mayonnaise, eggs, breadcrumbs, parsley, tarragon, salt and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching each other.

Roast for 15 minutes, or until the balls are firm and cooked through.

Allow the meatballs to cool for 5 minutes before serving.

You can also place the balls in the freezer until the day you are serving them. Take them out the morning you are going to use them and let them thaw completely and bring them to room temperature.

Place in oven set to 350 for about 20 -25 minutes or until they are warmed up.

Remember not to leave them in the oven too long. You do not want to recook them, just warm them.

It’s that simple!