Thursday, December 22, 2011

Spinach Stuffed Flank Steak

Spinach and feta stuffed flank steak.This was a nice break from my regular repertoire, and it took under an hour to cook. I am not sure I’ll do it again any time soon, but I thought that it was worth posting here just in case.

For stuffing I mixed some feta cheese with a pack of frozen spinach (defrosted the spinach fist of course), then added minced garlic clove, some lemon juice and lemon zest. I also boiled two eggs.

I butterflied a flank steak, rubbed it with salt and pepper, put spinach mixture and eggs on top, rolled the whole thing up and tied with the twine. Then I brushed the meat with some olive oil and put under broiler for 20 minutes.

I served it with baked corn (brushed with butter, rolled in foil and baked in the oven), whole wheat pasta and sauteed spinach with green beans. For the saute I steamed the beans first for a few minutes; then heated a tablespoon of olive oil in the frying pan, added 2 cloves of garlic and fried until fragrant; added beans, sauteed for a few minutes; then added spinach, salt and lemon juice and sauteed for 1-2 additional minutes.

As I said, it was a nice break from my regular stuff. My favorite part was a lemony-garlicky saute, although the steak was Ok too.
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Friday, February 11, 2011

Egg & Spinach Stuffed Meatloaf

Egg-and-Spinach-Stuffed Meat Loaf. A few days ago while thinking about Friday dinner, I suddenly remembered about Saveur website, which I discovered a few years back when we were subscribed to the hard copy of the magazine. So I went ahead and sure enough started salivating all over my keyboard in no time. )

I picked a couple of recipes for starters and tried one out today — Egg-and-spinach-stuffed meat loaf. It came out delicious! I served it with mashed potatoes and marinated mushrooms from the local Russian store (I added some onions, vinegar and oil to the mushrooms). Continue Reading
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Tuesday, December 28, 2010

Spanakopita

Spanakopita.Recently we renewed my “Cooks Illustrated” subscription, and I got 2 fresh issues of the magazine last week.

I pretty much did not cook during the last 4 months — forget about cooking something new! I do enjoy trying new recipes though, and Greek spinach pie looked so great on the picture in January-February 2011 issue. ) I am very glad that I tried this recipe, and it definitely is a keeper. It was advised in the magazine to use fresh mature spinach (not baby leaves), which I did. Also, I substituted Ptarmigan cheese for Pecorino Romano, since that’s what I had on hand, and I really don’t think it made any noticeable difference. I also did not have Greek yogurt, so I used a mix of regular yogurt and sour cream instead. It was also recommended to use baking sheet instead of baking dish in order to get a crispier bottom, and I followed this advise (I did not have any parchment paper, so I just skipped it).

Spanakopita.Greek Spinach and Feta Pie (Spanakopita).

Filling:
  • 2 (10 oz) bags curly leaf spinach, rinsed
  • 1/4 cup water
  • 12 oz feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups) Continue Reading
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