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Tuesday, December 16, 2014

Caramel Apple Cider

There is nothing like having holiday drinks by the Christmas tree with friends. I can't take credit for this drink. Thank you Ms. Jamie for making these drinks for us. We wanted something festive to help celebrate the end of finals and this drink did not disappoint! So yummmy!!
For the rim, dip the glass in caramel then dip in a mixture of brown sugar, regular sugar, and cinnamon.

For one drink....In a shaker, put one count of green apple pucker, three counts of salted caramel vodka (or regular vodka!), one count of buttershots, one count of caramel apple liqueur (you could go without this but it makes the drink super yummy and sweet), and a half of can of cider (we used down east cider!).

Friday, December 12, 2014

Greek Spinach Pie

I almost couldn't blog this recipe because we practically devoured the spinach pie! I had to hide this last piece in the fridge so I could get a picture of it. This was my first time making spinach pie and I was happily surprised at how easy it was. The phyllo dough was a little finicky to deal with, but overall not so bad!!! I hope you get a chance to try it.

Ingredients:
  • 2 pounds of spinach (1 pound=16 oz bag)
  • 3 cloves of garlic, minced
  • 1 white onion, chopped
  • 1 bunch of green onion, chopped (including the white parts)
  • 1/2 cup chopped parsley
  • 8 oz feta cheese (about 1 cup)
  • 1/2 cup ricotta cheese
  • 2 eggs
  • 18 sheets frozen phyllo dough, thawed at room temperature
  • olive oil
Recipe:
  • Preheat oven to 375 degrees.
  • First, you are going to make the filling. Heat a pasta pan on medium-high heat. Add half of the spinach and cook, tossing occassionally. As the spinach starts to wilt, add the rest of the spinach handfuls at a time. Cook until all the spinach is wilted. Transfer the spinach to a colander. Once cool enough to touch, squeeze out as much of the water as you can.
  • Heat 3 tablespoons of olive oil in a pan. Add the scallion, onion, and garlic. Cook until soft. Stir in the spinach and turn off the heat. Let the spinach mixture cool. Stir in cheeses, eggs and parsley.
  • In a baking dish, lightly coat the bottom of the pan with olive oil. Lightly oil about 12 phyllo sheets on one side and lay the sheets in the pan oiled side up one at a time. Leave some sheets hanging off the side of pan.
  • Spread the spinach filling into the pan.
  • Wrap the phyllo dough hanging over the sides around the filling. 
  • Take the remaining phyllo sheets, and one at a time, oil the sheet and lay on top of the filling. Wrap the edges of the phyllo dough into the sides of the pan. 
  • Oil the top of the pie. 
  • Cut desired pieces now before you bake. Once you bake the pie, the phyllo dough will be crispy and it will be it difficult to cut into pieces.
  • Bake the pie for about 45 minute.
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