Post by amarante on Oct 15, 2016 12:29:32 GMT -5
Southwestern Spanakopita
2 tablespoons finely chopped red pepper
1 scallion, minced
1 teaspoon oil
1/2 (10 ounce) package frozen chopped spinach, thawed and drained well
¾ cup grated Monterey Jack cheese
½ cup corn
½ cup cooked black beans (canned is fine)
½ jalapeno, minced
12 teaspoon cumin
½ teaspoon chili powder
8 sheets phyllo dough
½ cup butter, melted
Sauce:
1/3 cup avocado
¼ cup mayonnaise
¼ cup sour cream
1-1/2 teaspoons vinegar
In a small skillet, sauté pepper and scallion until soft. Transfer to small bowl and stir in spinach. Combine with the cheese, corn, beans, jalapeno, cumin and chili powder. Preheat oven to 375 degrees. Brush a thin layer of butter across bottom of a 9x13-inch pan. Place two sheets of phyllo on top and brush with butter. Please two more sheets on top and brush again. Spread filling across dough. Top with two sheets phyllo and spread with butter. Finish with last two sheets of phyllo and spread with butter again. Cut horizontally and then on the diagonal. Bake for ½ hour to 45 minutes until golden. Mash together sauce ingredients and serve with the spanakopita recipe.
2 tablespoons finely chopped red pepper
1 scallion, minced
1 teaspoon oil
1/2 (10 ounce) package frozen chopped spinach, thawed and drained well
¾ cup grated Monterey Jack cheese
½ cup corn
½ cup cooked black beans (canned is fine)
½ jalapeno, minced
12 teaspoon cumin
½ teaspoon chili powder
8 sheets phyllo dough
½ cup butter, melted
Sauce:
1/3 cup avocado
¼ cup mayonnaise
¼ cup sour cream
1-1/2 teaspoons vinegar
In a small skillet, sauté pepper and scallion until soft. Transfer to small bowl and stir in spinach. Combine with the cheese, corn, beans, jalapeno, cumin and chili powder. Preheat oven to 375 degrees. Brush a thin layer of butter across bottom of a 9x13-inch pan. Place two sheets of phyllo on top and brush with butter. Please two more sheets on top and brush again. Spread filling across dough. Top with two sheets phyllo and spread with butter. Finish with last two sheets of phyllo and spread with butter again. Cut horizontally and then on the diagonal. Bake for ½ hour to 45 minutes until golden. Mash together sauce ingredients and serve with the spanakopita recipe.