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Date: | Fri, 26 Mar 2004 20:55:46 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I've received many requests for the spanakopita ( spinach pie ),
baklava and filo (phyllo) recipes. These are special recipes that have
been in my family for over 60 years! I converted them to GF recipes in
the last two years with great success. Friends and fellow celiacs that
tasted them loved them so much, they 'twisted my arm' and convinced me
to make and deliver/ship spanakopita and baklava to order.
So, I've been struggling with what to do with the many requests for
the recipes. I finally decided that for the time being, I will keep the
details of the recipes in the family.
However, below are some hints and techniques for those of you that
want to experiment with creating your own.
FILO (phyllo)
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Flour: 50/50 mix of Schar-B Mix and GF Pantry - Country French Mix
Milk
Yeast
Dough Enhancer
Eggs
Sugar ( more for baklava, less for spanakopita )
Salt ( none for baklava )
Desired dough consistency: NOT STICKY. I roll the filo out
on a flat wooden board ('tavolini' board) using a 1" round by 24"
long hardwood dowel.
Without trying to discourage anyone from trying it, I feel I need to
mention that rolling out filo, paper thin, is a bit daunting at
first and even after you get your technique down, it takes over an
hour to roll out the 8 filo you need for the spanakopita and over
two hours to roll out the 14 layers of paper thin filo for baklava.
Don't say I didn't warn you!
BAKLAVA:
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Filling: Walnuts - chopped ( medium )
Pecans - chopped ( medium )
Almonds - chopped ( medium )
Sugar
Ground Cinnamon
Ground Clove
14 layers of filo dough
Syrup: Sugar
Water
Honey
Brandy
Cinnamon Sticks
Wedge of lemon
Score baklava pieces and stick a whole clove at the center of each
piece, BEFORE BAKING. The whole clove keeps the layers together and
adds a traditional look to the baklava pieces. Bake pan of baklava
and pour on hot syrup as soon as you take it out of the oven. Let
sit in pan until all syrup has been absorbed. Remove baklava pieces
from pan and store covered so it doesn't dry out.
Baklava will keep : 3-4 weeks on the counter top
2-3 months in the fridge
'forever' in the freezer
SPANAKOPITA ( spinach pie )
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Spinach - coarsely chopped and blanched
Crumbled Feta cheese
Olive oil
Dry Mint
Salt & Pepper to taste
Eggs
8 layers of filo
Score spanakopita pieces before baking. Remove pieces from pan soon
after baking to keep from getting soggy.
Spanakopita will keep : 2-3 days on the countertop
1-2 weeks in the fridge
4-6 months in the freezer
If you are eating spanakopita that has been in the
refrigerator or freezer, you may want to pop it
in the oven ( or toaster-oven ) for a few minutes
to 'crisp' it up - a matter of personal taste.
Regards,
Dimitrios Douros
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