Spinach Pita Salad Recipes

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Steps:

• Make the croutons:
• Preheat the oven to 350°F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently. Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
• In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well.

Steps:

• WASH HANDS (This recipe requires you to work with the food directly with your hands).
• Preheat oven to 350.
• Wash and drain spinach.
• Chop spinach and put in a big glass bowl.
• Add salt and mix with hands.
• Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
• The water in spinach will make the filling bitter so do not skip this step.
• Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
• Transfer drained spinach into a new bowl.
• Add egg, and sour cream.
• Fold in feta and cheddar cheese.
• Put some olive oil in a small bowl.
• Grease a 9"*13" glass or metal baking pan.
• Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
• TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
• Brush with oil, using either your hands or a pastry brush.
• Repeat until dough is 6 or 7 layers.
• Add a skim of filling with hands and spread evenly.
• Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
• Just make sure you finish with the dough on top, sort of like lasagna.
• Place pie in the oven, uncovered, about 45 minutes.
• The top becomes flaky.
• Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
• Bake for 15 more minutes.
• This dish can be served warm or room temperature.
• It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.

Steps:

• In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.

Steps:

• In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.