Spinach pie recipe takes time not talent

Recipe finder

November 20, 1991|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

Make things easy on yourself this holiday season and get your recipe requests in as early as possible. And please remember that Recipe Finder never, ever sends recipes through the mail.

This recipe sounds great for holiday entertaining -- the tiny bundles would make delicious appetizers. The spinach pie recipe is for Barbara Sparks of Glen Burnie. This recipe, from Dot Snyder of Abingdon, uses phyllo dough available in the frozen food section of most grocery stores. The spinach pies can be made ahead of time and frozen. Reheat in a 350-degree oven until warm.

Spinach Pies

2 packages frozen chopped spinach, defrosted and squeezed dry

4 eggs

1 pound feta cheese, crumbled

1 bunch green onions, chopped

1 cup chopped parsley

1 cup chopped fresh dill or 1 tablespoon dried

1 pound butter, melted a little at a time

1 pound package phyllo dough, defrosted according to package directions

Mix all ingredients together except butter and phyllo.

Put a couple of sheets of waxed paper on counter. Open phyllo package and unwrap dough. Work quickly as the dough will dry out very fast. Keep unused phyllo lightly covered with a slightly damp kitchen towel or paper towels.

Place a sheet of dough on wax paper and quickly brush with some of the melted butter. Place another sheet on top and brush with butter, repeat with third sheet.

Place two tablespoons filling at the narrow end of the dough and begin rolling. After two rolls, fold one side to the center and roll, then fold other side to center and roll. You should have a neat package. Continue rolling and place the package seam side down on an oiled baking sheet. Brush tops with more butter. Continue making spinach rolls until all phyllo and filling is used. Bake in a preheated 400-degree-oven for 25 to 30 minutes or until golden brown.

I can't wait to try this recipe. Sharon Gass of Sunbury, Pa. sent us this turtle cake recipe for H. Toohey of St. Augustine, Fla.

Turtle Cake

1 box German chocolate cake mix

1 14-ounce bag vanilla caramels

3/4 cup margarine or butter

1/2 cup evaporated milk

1 cup chocolate chips

1 cup chopped pecans

Frosting, recipe follows

Prepare cake according to package directions. Pour one-half of the batter into a greased 9x13-inch pan. Bake 15 minutes at 350 degrees. Over low heat, melt caramels, butter and milk. Pour mixture over cake white it is hot. Next sprinkle chips, then pecans, then remainder of batter. Bake or 20 to 25 minutes.

Turtle Cake Frosting

1/3 cup butter

3 cups confectioner's sugar

1/3 cup cocoa

1 1/2 teaspoons vanilla

2 to 4 tablespoons milk, more if needed

Beat all ingredients together until smooth. Spread over cooled cake.

Recipe Requests

* Connie Stricker of Baltimore is looking for a recipe called Milan Chick Pea Soup.

* Bertha Ryder of Baltimore is searching for a baked potato soup recipe.

* Katherine Goloway of Baltimore wants recipes for square blueberry and strawberry cakes, similar to those sold at bakeries.

* Ellen Moffre of Lutherville is looking for a candied apple recipe. She also wants chocolate and toffee coating recipes for apple slices or apples on sticks.

* A Reisterstown reader is looking for a turnip dumpling recipe.

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