EASY ARMENIAN STYLE PITA SANDWICHES
Don't remember where this one came from, but I've been making these for years. Very refreshing and tasty, great for a hot summer dinner with salad on the side. When it's really hot, I like these with cold, fresh tomato slices stuffed inside.
Provided by BIG_CHIEF
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry ground beef or ground Bison in 10-12 inch skillet over medium heat, breaking up until it is fine and no pink remains. Drain off any excess grease and return to skillet.
- Add onion soup packet and water. Stir to distribute evenly. Reduce heat to low and simmer covered until onion is tender, about 15-20 minutes and replacing the cover when done stirring.
- Turn off heat. Stir in yogurt. Let sit 5-10 minutes until heated through - do NOT allow to boil - remove from heat, if necessary.
- Stir in mint, cover and let sit for 3-5 more minutes.
- Spoon into pita bread halves and serve. Add sliced tomato if desired.
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SPANAKOPITA, ARMENIAN STYLE
Delicious traditional recipe. A little more cheesy than the typical recipe. I have included more detailed instructions on rolling the filo into triangles, for those who haven't used filo before. It can be tricky. I teach my friends to fold the triangles by practicing on a napkin to get the hang of the triangle fold. PS. Contrary to Tarra's opinion, there is NO comparison between filo and puff pastry, and ricotta has almost no taste...similar to cottage cheese!
Provided by manushag
Categories For Large Groups
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350Squeeze thawed spinach until most of liquid is removed.
- Melt two tablespoons of butter in saute pan. Saute chopped scallions. Add chopped dill and black pepper.
- Add spinach and stir, allowing liquid to evaporate, but don't brown.
- Remove from heat and cool.
- Meanwhile, crumble feta in a bowl and add egg. Stir.
- Add spinach mixture to cheese mixture and mix.
- Melt one stick of butter and carefully scrape off foam from the top. Pour off liquid butter leaving residue in the bottom of pan. This is clarified butter, or ghee.
- Lay out filo dough and cover with a damp cloth or paper towels and cover with a dry towel, when not in use to keep filo from drying out.
- If you want small triangles for an appetizer, cut filo in two equal rectangles and stack. Cover with damp towels.
- Take one sheet of filo and place on wax paper, shorter side closer to you.
- Brush with melted clarified butter.
- Place a spoonful of filling two inches from the bottom and slightly to the right of center.
- Fold right side over filling, and left side over right, making a long strip, approximately 3 inches wide, with filling on the right side of folded strip. This will make it easier to fold triangle without breaking filo.
- Brush with melted butter.
- Fold bottom two inches up, over filling and press gently. Fold filo diagonally up from left point of bottom. Fold again straight up, creating triangle. Continue folding in this manner, diagonally and straight until you have a perfect triangle.
- Place all triangles on a cookie sheet brushed with melted butter.
- Bake at 350 for 20 minutes until light golden brown.
Nutrition Facts : Calories 158.4, Fat 11.2, SaturatedFat 6.7, Cholesterol 37, Sodium 284.1, Carbohydrate 11.1, Fiber 0.8, Sugar 0.6, Protein 3.6
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