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Thursday, October 30, 2008

Greek Meatballs and Spanakopita / w Mint Yogurt Sauce




I decided one day to make something new which I never tried before and happen to have the ingredients to make this. Two days before I happen to go to one of my favorite stores ( Sunflower Market) and bought 4 bunches of fresh spinach for 67 cents a bunch! I had the phyllo, ground turkey and feta cheese because I love to sprinkle the cheese in my salads. I have to say it was a hit with me and my kids I think I love anything wrapped in phyllo dough. The meatballs were crispy on the outside tender in the middle, this time I rolled the the meatballs in flour before frying in olive oil. The mint yogurt dipping sauce really brings the whole meal together. Here are the recipes I hope you try it out!

Spanakopita

1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 lb baby spinach
1/2 lb feta, crumbled (scant 2 cups)
1/2 teaspoon freshly grated nutmeg
10 (17- by 12-inch) phyllo sheets, thawed if frozen

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Preheat oven to 375°F.

Melt remaining 1 stick butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.


Greek Meatballs

2 pounds of ground turkey

1 cup of crumbled feta cheese

1/2 teaspoon of oregano

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 cup of chopped red onion

1 egg

1 cup of seasoned breadcrumbs

1/2 cup all-purpose flour for dredging

olive oil for frying

Place all ingredients in a bowl and mix until combined (do not over mix). Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away. Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Mint Yogurt Dipping Sauce

2 cups of low fat plain yogurt
2 teaspoons of fresh mint

In a food processor at ingredients and pulse until well combined.

3 comments:

Mary said...

What a nice recipe. I especially like the mint dipping sauce.

Lisa said...

Looks great!

Camilla said...

Yum! This looks so good, Stephanie! I am crazy about feta :)