Casserole Dinner Swiss Chard Spanakopita Sept 07 Recipes

Steps:

• Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
• Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
• Bake for 5 minutes or until the cheese is melted.

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

Steps:

• Preheat oven to 350°.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
• Stir in chard; cook 2 minutes or until chard wilts.
• Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
• Stir in cheeses, salt, pepper, and egg whites.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
• Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish.
• Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
• Fold each rectangle in half lengthwise.
• Place a rectangle against each short side of dish.
• Spread the chard mixture evenly over phyllo.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray.
• Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
• Fold phyllo edges into center. Coat with cooking spray.
• Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
• Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

Steps:

• Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
• Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
• Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
• Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
• Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Shred the chard leaves, then tip into a large pan over a medium heat with 2 tbsp water. Cook for a few minutes until just wilted. Remove from the heat, drain and leave to cool slightly. When cool enough to handle, squeeze out the excess water using your hands or in kitchen paper. Transfer the chard leaves to a large bowl.
• Roughly chop the chard stalks. Heat 1 tbsp of the olive oil in the pan and fry the stalks over a medium heat with the spring onions for 8 mins until softened. Tip into the bowl with the chard leaves.
• Crumble the feta into the bowl and season, then mix in the dill, mint, lemon zest, nutmeg and eggs.
• Unwrap the filo pastry (you'll have about seven sheets) and lay one of the sheets into the base of a medium roasting tin (our was 30 x 25cm). Brush with a little of the remaining olive oil and place another sheet on top. Repeat until you've used four sheets (or about half the filo) and half the remaining olive oil. Spoon the chard filling over the filo and gently spread out to cover. Lay another sheet of filo on top, brush with more oil and repeat until you've used all the remaining filo pastry and almost all of the olive oil. Trim the pastry, if needed, or tuck it under to form a pie. Will keep frozen for up to two months. Defrost completely before cooking. Brush with the last of the olive oil and bake for 35-40 mins until golden. Leave to cool slightly and serve warm.

Steps:

• Preheat oven to 350°F.
• Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
• Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender - about 10 minutes. Remove from heat.
• Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
• Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.

Steps:

• Rinse the swiss chard, drain it and chop it fine.
• Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
• Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.