Back in the Kitchen Again

After being away from the kitchen for most of this month I started to make up for it this weekend cooking on Friday night and then spending a lot of today in the kitchen too. When I talked to Jess earlier this week she was telling me about Scott and her menu for a brunch they were hosting on Sunday (today). She already had several great menu items, but she wanted a veggie to round it out. I offered to take on the veggie because I have wanted to try Ina Garten’s Spinach Pie for a while now. In addition to the Spinach Pie I wanted to make the first pot of chili for the season. Russ seemed to think I was jumping the gun since it is still warm out, but it is technically Fall now… Lastly I started a baking project that is for tomorrow night’s Bachelor. That’s right a new season starts tomorrow night and Emily, Dowe, Elizabeth, Seth, Russ and I are back to our Bachelor Nights! I am in charge of the appetizer and dessert, but you’ll have to wait until later for the rest of the details!

First up is the Spinach Pie. Ina describes the inside as all the yummy tastes and flavors that you find in spanakopita, but with more of it. You start by sautéing chopped yellow onion in olive oil. Once it is done you mix in the salt and pepper and set it aside to cool. You then drain the defrosted spinach and put it in a bowl. Then add the onions, egg, nutmeg, Parmesan cheese, feta, breadcrumbs, nutmeg, and pine nuts to the spinach and carefully mix it all together. You then butter the pan and place the phyllo in it brushing each layer with melted butter. Then put the spinach mixture into the phyllo covered pan and fold the phyllo over. I needed to add more phyllo to cover the top of the mixture. Then brush the top with melted butter and bake for 1 hour at 375F.

This turned out really yummy! I only have a picture of the outside since I took it over to Jess and Scott’s for their brunch where it received good reviews. It has the wonderful flavor similar to spanakopita only more complex. It is served at room temperature, so it would be great to make for company since you could make it earlier and let it slowly cool while you finish the rest of the meal. This will definitely be repeated! Jess rates it a 9. (A quick thank you to Jess for standing in as the blog rater for this dish. Russ only had one bite and it was too early in the morning for spinach for him, so he passed on rating it.)

Once I delivered the Spinach Pie I came home to start the chili. The last couple times I have made chili I have used an old CL recipe for All-American Chili. While I am not sure it will be my forever recipe I do really like the flavor and texture. Until I find a recipe that catches my eye more than this one it is my go to recipe for chili.

You start by sautéing the turkey sausage (casing removed), ground beef, onions, green pepper, garlic, and jalapeno (from our garden). Once the meat is cooked and the veggies are tender then you add chili powder, brown sugar, tomato paste, cumin, bay leaves, dried oregano, salt, and pepper. Mix the seasonings in and let them cook for about a minute. Then add the wine, tomatoes (I use 1 [28 oz] can of crushed tomatoes and 1 [28 oz] can of diced tomatoes), and the beans (which I drained and rinsed first). Bring this to a boil and then down to a simmer for at least one hour. Check it for seasoning as it may need a little more salt and pepper (especially if you use the no salt added tomatoes). Like any chili it is always better the next day. I served the chili with corn bread and toppings (sour cream, shredded cheese, diced onion, oyster crackers etc.).

This is exactly what its name says All-American Chili. It is a good solid recipe that we have enjoyed for a couple seasons now. Russ rates the chili a 8.

Spinach Pie, by Ina Garten

(Serves 6 – 8)

3 cups chopped yellow onions (2 onions)
2 tablespoons olive oil
2 teaspoons kosher salt
1 and 1/2 teaspoons fresh ground black pepper
3 (10 ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons dry plain breadcrumbs
1/2 lb feta cheese, cut into 1/2-inch cubes
1/2 cup pine nuts (pignoli)
1/4 lb salted butter, melted
6 sheets phyllo dough, defrosted

Preheat the over to 375 degrees.

In a medium sauté pan on medium heat, sauté the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli.

Butter an ovenproof, non-stick, 8-inch sauté pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter.

Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.