Strawberry Cheesecake Pancakes

Strawberry Cheesecake Pancakes 9

Fasten your seatbelts, kids. By the time I’m done with you today, you will be down on your knees, begging for more, declaring your undying love for cheese blogs in general, but this one in particular, and declaring me Queen of Cheeses. Everyone else is merely my jester.

Let the merriment begin.

I might have mentioned this before, but I kind of look like and English rose. On the inside, however, I am a sweaty, hairy cowboy. It gets really confusing sometimes. So while the lady-like breakfast en vogue seems to be composed mostly of fresh fruit and sea breeze, I’m more into waffles and pancakes. And bacon, let’s not forget the bacon.

And of course, no meal is complete without cheese.

So while I’ve combined cheese and pancakes before on this blog (see Cream Cheese Pancakes), those were light and very lady-like indeed.

These here are a horse of a different color. They’re messily, stickily, blissfully un-lady-like. They will step on your average pancake and crush it to a sad, cheese-less pulp. They are the Beyoncé of pancakes.

I see no reason to ever make the plain recipe again.

Strawberry Cheesecake Pancakes 10

One year ago on May the Cheese Be With You: Vegetable Cannelloni

Strawberry Cheesecake Pancakes

Servings: 4 to 6, or you know, 1

Prep time: 20 minutes

You will need:

For the strawberry sauce:

  • 3 cups diced strawberries
  • 1 cups sugar
  • tablespoons lemon juice

For the pancakes:

  • 8oz, or 250gr, of either cream cheese, ricotta, mascarpone, or a combination thereof (which is what I went with)
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1/4 cup sugar
  • about 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Strawberry Cheesecake Pancakes 1

Combine all the ingredients for the strawberry sauce in a sauce pan. Place over medium heat, bring to a gentle boil and simmer for about 15 minutes, or until slightly reduced and thickened.

Strawberry Cheesecake Pancakes 4

Set aside to cool.

Strawberry Cheesecake Pancakes 2

Beat the first 7 ingredients on the pancake list until smooth.

Strawberry Cheesecake Pancakes 3

Gradually add in the flour, baking powder and baking soda.

Strawberry Cheesecake Pancakes 5

Heat a skillet over medium heat. Measure out 1/4 cups of batter and pour onto the hot skillet, flipping the pancakes over as bubbles appear on the surface.

Strawberry Cheesecake Pancakes 8

Finish browning on the other side.

Strawberry Cheesecake Pancakes 6

Serve hot, topped with strawberry sauce.

Enjoy 🙂


Strawberry Cheesecake Pancakes

Low Fat Mozzarella Sticks

mozzarella sticks 2

Avui un clàssic dels clàssics, l’aperitiu preferit dels amants de formatge: els imprescindibles, atemporals, magnífics palets de mozzarella.

I, tal com vem fer fa unes setmanes amb el pollastre arrebossat al forn, en presentem la versió operació-bikini-friendly: més sana, més fàcil i més còmoda. Perquè pugueu vetllar el retorn dels Stark (que tornaran, creieu-me, no ens poden deixar tan orfes i eliminar les principals trames de la sèrie en un pim pam; seran més o menys zombies però tornaran) i planificar la venjança contra les males pècores de Dorne (que això que han fet és molt lleig, gratuït, injust i absolutament a traïció, per Lannister que fos) sense haver de patir tant pel recompte de calories.

Valar Morghulis.

Low Fat Mozzarella Sticks

Prep time: about 30 min

Servings: I made 25 sticks (and could eat 3 times the amount I cooked all by myself)

You’ll need:

  • Mozzarella, cut into little sticks (I made 25 sticks of about 1 x 1 x 4 cm)
  • 2 eggs, beaten
  • breadcrumbs (quantity difficult to say, just go and buy a couple of packages, it’s cheap and always useful to have around)
  • oregano
  • salt
  • pepper
  • any sauce you like (ketchup, BBQ, home-made Italian-style tomato sauce…)

mozzarella sticks prep 1

A healthier, cleaner and easier version of the typical fried mozzarella sticks, the same idea as in the Crunchy No-fry Fried Chicken.

There are basically three steps: first, place a bowl full of breadcrumbs mixed with salt, pepper and oregano and another bowl with the beaten eggs next to each other (the closer the bowls are, the smaller the mess will be in the next step).

Now take a cheese stick, dip it into the egg until well coated, then dip it into the bread and roll it until well covered. If the breadcrumb layer is too thin and weak, dip it in the beaten egg and in the breadcrumbs a second time (I did it). Repeat with all your sticks.

mozzarella sticks prep 2

Now look at your fingers, absolutely covered with egg and breadcrumbs, stick one finger into your mouth, clean it by eating the bread-egg crust, and enjoy the incoming childhood memories of summer evenings helping your mother cook breaded chicken. Nice.

Then, line a baking dish with baking paper and place all your beautiful cheese sticks on it.

Finally, bake for 5 minutes, until the melted mozzarella just starts to break the golden crispy crust to expand its cheesy warm royalty all over the place.

mozzarella sticks

Enjoy! 🙂

Berries and Cream Cake

Berries and Cream Cake 14

Fair warning: Ode to friendship ahead. Things are about to get mushy. Maybe even teary. There’s no sayin’. You have been warned.

Bombs away.

This little cake here was born last week, to celebrate the birthday of one very special person. 25 years of shared summer adventures, cups of tea, hikes into unsuspectedly nudist corners of the countryside, vicious games of Clue and Hotel, fried eggs, French fries, mosquitoes, sunburns, swimming pools, and cheese (in no particular order).

I can’t believe I’m saying this, but my first memory is all of 20 years old, of wee Annie on her bike with little side wheels and a helmet, all curls and freckles. The nineties were a glorious riot of adventures, imagination, sleepovers and berry picking.

The latter was probably among the best things summer had to offer. After two months of running endlessly wild and free in the forest and continuously soaking up sun and water and laughter in the pool, September brought a bounty of blackberries, tumbling into our purple-stained little hands like so many little jewels.

It was utterly pure, unconfined bliss.

Those golden days shaped a friendship that has withstood the harshest tests of time. The blackberry brambles have dwindled, the unexplored paths in the woods left for the next generation of adventurers to discover – but to me, we remain unchanged. Eternally eight years old, conquering the world together. Some things never fade. Some memories are forever young. An inspiration, then and now, an unerring, unfaltering source of courage and solace.

There are no words. Years upon years of endless conversation, deep into the night, and now there are no words that will suffice.

Let’s leave it at thank you.

To summer, and friendship. They’re all your really need in life.

Berries and Cream Cake 15

Berries & Cream Cake

Servings: well, I could eat it alone, but let’s say 8

Prep time: 25 minutes, plus overnight cooling

You will need:

  • 1/3 cup water
  • 2 tablespoons honey
  • zest and juice of 1 lemon
  • 1/4 cup water
  • 1 cup berry preserves
  • 2 1/2 cup blackberries, when in season, or raspberries or blueberries, when not
  • 230 gr, or 8oz, Neufchâtel cheese
  • 1/4 cup powdered sugar
  • 1 cup cream
  • slices of pound cake, enough to cover the base of your cake pan twice over

Berries & Cream Cake 1

Combine the 1/3 cup of water, honey and lemon zest in a small sauce pan. Heat while stirring to dissolve honey, then set aside to cool. Add lemon juice.

Berries and Cream Cake 7

Combine the 1/4 cup of water, preserves and berries in another sauce pan. Cook over medium low heat until it begins to thicken. Set aside to cool.

Berries and Cream Cake 10

Beat the cheese and sugar together.

Berries & Cream Cake 2

Berries and Cream Cake 3-side

Beat the cream until until stiff peak form, the gently fold into the cheese mixture.

Berries and Cream Cake 8

Cover the bottom of your cake pan with a single layer of pound cake, cutting up piece where necessary. Sprinkle half the lemon-honey mixture onto the cake. Top with half the berry mixture, then cover with half the cream mixture. Repeat.

Berries and Cream Cake 9-side

Refrigerate over night (cover with plastic wrap to avoid cracks… I didn’t 😦 ).

Top with fresh berries to serve.

Enjoy 🙂

Berries and Cream Cake 13

Brie en croûte

Brie en croûte 11

This just happened in my kitchen.

There are no words. I will not even attempt at writing a post befitting of this recipe. I will just tell you how to make it yourselves, and know that, if I should do nothing else at all, I will have left the world a tiny bit better than I found it.

We should all worry less about what others do, do more of what makes us happy, and eat more cheese.

Brie en croûte 8

(This picture… I know, NOT sexy. But I found it impossible to capture the oozing molten cheese flood in a sexy way, when all I wanted was to bury my face in it)

One year ago on May the Cheese Be With You: Provolone Salad

Other Brie recipes: Baked Cherry Brie Bites, Chips del Diamant, Strawberry Almond Brie Salad

Brie en croûte

Brie en croûte 10

Servings: 1, if it were up to me. Probably more like 4, though, or 8, depending of the size of your brie round

Prep time: 45 minutes

You will need:

  • 1 Brie round
  • 1 sheet of round puff pastry, large enough to cover the entire brie round
  • 3/4 cup sun-dried tomatoes, cut up into little chunks (more if using a large brie round)
  • 1/2 tablespoon dried thyme
  • 1 egg + 1 tablespoon water, beat together
  • apples, crackers, veggies or any other dip-able fare you can come up with

Brie en croûte 1

To begin with, roll out the puff pastry sheet onto a flat surface and place your little brie round right in the middle.

Brie en croûte 4

In a small bowl, mix the tomatoes with the thyme.

Brie en croûte 3

Spoon (in my case, more like heap) the mixture onto the brie round, as well as around the sides.

Brie en croûte 5

Then gather the pastry up to create a little pouch, and cinch it shut. You can also get creative and make nice variations and spectacular designs.

But I am lazy. I hereby officially extend the invitation to be lazy with me.

It will taste the same. Promise.

Now brush the puff pastry pouch with the egg wash, the place in a medium oven for about 20 – 30 minutes, or until golden brown.

Brie en croûte 7

Allow it to cool for a bit before digging in, or, you know, blistering pain.

Brie en croûte 6

Serve with the crackers, apple slices et al.

Enjoy. 🙂


Zucchini Goat Cheese Patties

zucchini patties 2

Avui faig país. Fa ja més d’un any que tinc un blog de cuina amb formatge en un país gastronòmicament molt ric (i en molts altres aspectes també, què coi!) i em dedico a fer receptes amb Emmentals, Bries, Cheddars i Parmesans. I no és que no estiguin bé, de fet són deliciosos, però i un bon tall d’Urgèlia? I un mató de Montserrat? I un Recuit de Fonteta? I un Tupí d’Ossera?

Avui reivindico el formatge de km 0, perquè ens les donem de patriotes i ens posem l’estelada fins i tot a les calces però després anem al Caprabo i comprem formatges de tot arreu menys de casa nostra. I mentrestant el nostre patrimoni formatger queda reduït a vendre’s en firetes d’artesans de pobles perduts.

Doncs no, menys postureig nacionalista, menys creure’ns més catalans perquè tenim mil i un gadgets amb estelades i rucs que hem comprat al tot a cent xinès de la cantonada, que fa estelades com podria fer banderes d’illes de la polinèsia, i més recolzar els nostres productes i els nostres productors. Si volem aixecar un país, posem-nos-hi de veritat, collons!

(Com que explicar tot això a la recepta en anglès per al públic internacional és una mica complicat, us dic que el que allà és goat cheese és en realitat un formatge tendre de cabra de Montbrú, uns formatgers del Moianès. Suau però amb molta personalitat, així amb un punt àcid, boníssim).

zucchini patties prep 2

One year ago, on May the Cheese Be With You: Chips del Diamant

Zucchini Goat Cheese Patties

Servings: 12-14 patties (depending on the size)

Prep time: about 40 min

You will need:

  • 2 medium zucchini, shreaded
  • 2 eggs
  • 1 medium onion, minced
  • 2 tablespoons dill
  • 1/2 crumbled goat cheese (or feta, if you prefer)
  • 1 garlic clove, minced
  • 1/4 teaspoon black pepper
  • 1/2 cup all purpose flour (or corn starch)
  • 1/2 teasppon baking power
  • about 1 cup bread crumbs (enough quantity to thicken the paste)
  • 4 tablespoons olive oil
  • 1 teaspoon salt

This will be a lot like making your own hamburguers, but with zucchini instead of meat. You’ll see.

First of all, put the shreaded zucchini into a strainer, toss with the salt and let it stand for about 10 minutes. After this time, the zucchinis will have let go the major part of their water. (If right after reading this sentence a little anoying voice inside your head is singing Frozen’s “Let it go”, don’t worry, I have exactly the same problem as you). So, squeeze the zucchini until as dry as possible and set aside.

zucchini patties prep 1

Beat the eggs in a large bowl (large enough to contain all the other ingredients). Mix in the dried zucchini, onion, cheese, garlic and black pepper, then add the flour and baking powder and stir until well incorporated.

zucchini patties prep 4

Now you’ll probably have some too-liquid-to-be-patty-shaped mixture, so add bread crumbs and stir until thick enough to form little patties (but don’t add too much bread crumbs or you’ll obtain some nice zucchini and goat cheese rocks when cooked).

Heat 4 tablespoons olive oil in a large pan over medium heat. Form patties of about 1,5 tablespoons of mixture each and fry them unil golden brown on both sides (I’m not saying you have to fry them one at a time, but don’t overfill the pan or you’ll end by having one huge zucchini patty to share with the entire family). Let them dry a little on a paper towel-lined plate and that’s it.

zucchini patties prep 3

You can used them either as a starter or as a side dish for salmon, for example, as I did, or you can even turn them into some nice vegetarian hamburgers.

zucchini patties 1

Enjoy! 🙂


Greek Salad

Greek Salad 5

So I’ve been gone for a while.

You see, I’ve changed apartments, and currently my entire life is in boxes. It’s been three weeks since I last saw my socks. I haven’t cooked since – oh, I can’t even remember when. My kitchen appliances are scattered to the four winds, and it seems like I have at least three worm holes in my new apartment.

A salad is all I’ve managed to throw together. It’s a good salad, mind you, and the weather here does seem to warrant salads and ice cream. But making ice cream is quite out of the question. So salad it is. I’ve made this countless times, and it’s always a hit. I call it Greek salad, although any Greeks out there will probably scoff at my ignorance. Oh, well, so be it.

Call it what you like, but I’m tellin’ ya, this tastes of summer.

One year ago on May the Cheese Be With You: Goat Cheese and Leek Pasta

Other feta cheese recipes: Spanakopita, Feta Bites, Feta and Herb Sweet Potatoes, Walnut Feta Cookies

Other salads: Strawberry Almond Brie Salad, Provolone Salad, Pistacio Mozzarella Salad, Date Bacon Parmesan Salad

Greek Salad 6

Greek Salad

Servings: varies

Prep time: 20 minutes

You will need:

  • fresh mixed salad greens
  • cucumber, peeled and diced
  • black olives, pitted and sliced in half
  • feta cheese, cubed
  • pita bread, cut into quarters
  • olive oil and balsamic vinegar, to taste
  • oregano
  • salt and pepper to taste

Greek Salad 1

This is quite straightforward. Heat up your grill and add a drizzle of olive oil. Lay out the pita quarters in a single layer on the grill, and sprinkle with oregano. Allow to brown until nice little lines appear, then flip them one at a time and sprinkle with oregano again. When the other side has browned as well, remove them from the grill and place on a paper-towel lined plate.

Greek Salad 8

Meanwhile, toss the greens, cucumber, olives and feta in a large bowl. Now, you can either arrange the pita quarters around the salad bowl, or you can dish up the salad and artistically place a few quarters on the side. Or just eat them like they’re chips. No, really, I betcha you can’t stop at one.

Greek Salad 2

Serve with a drizzle of olive oil, balsamic vinegar, salt and pepper. Voilà, summer holiday on a plate. And it’s very nearly healthy.

Enjoy 🙂


Greek Salad 7

Mini Cheeseburgers

mini cheeseburgers 1

A casa tenim una tradició sagrada, i és que el dia del teu aniversari esculls el sopar. No és que la resta de sopars de l’any siguin gaire dictatorials, de fet normalment es fan a quatre mans i sempre s’accepten propostes, però aquell dia pots menjar el que et vingui més de gust. No et cal pensar que estigui equilibrat amb el dinar, ni que tingui més part de verdura que d’hidrats de carboni, ni res semblant. Que vols pizza? Doncs pizza. Que ja has menjat pasta per dinar i després de sopar aniràs a dormir i la pizza t’anirà directament al cul? És completament igual.

Això ara pot no semblar gaire estimulant, perquè habitualment ja penses en què fer per sopar, però si ets petit i estàs acostumat a arribar a casa i trobar-te el plat de verdura al davant, tenir carta blanca per un dia és tot un esdeveniment. Tant, que aquest any la meva germana ha decidit que pel seu sant volia repetir el privilegi. De fet, més d’un mes abans ja tenia el menú pensat i clar, amb la il·lusió que li feia el seu sopar, pobreta, no li diràs que no, oi?

I ha demanat un menú festiu absolutament caòtic: figuretes de peix arrebossat (de les que són conglomerat pur i tenen forma d’estrella i de peixet i de cavallet de mar), brandada de bacallà amb torradetes i mini hamburgueses.

Sí, no pega ni per casualitat, però què esperàveu d’un menú ideat per un cervellet supercreatiu de 9 anys?

I jo, l’encarregada de preparar aquest sopar, per intentar salvar la situació i donar una mica de glamour a la diada de Sant Jordi, he transformat la seva petició de mini hamburgueses en tres mini cheeseburgers d’autor.

mini cheeseburgers 2

Swiss cheeseburger

  • Mustard
  • Emmental
  • Mushrooms

swiss cheeseburger

Honey Goat Cheeseburger

  • Goat cheese
  • Honey
  • Oregano

honey goat cheeseburger

Parmesan Pesto Burger

  • Pesto sauce (made of basil, pine nuts, parmesan and olive oil)
  • Parmesan slices (or Grana Padano, if your budget is reduced, as mine is)

parmesan pesto burger

There’s no need to explain how to put it all together, right? Just cook, assemble, melt and eat.

Enjoy! 🙂


Cheese Balls

cheese balls 2

Avui no tinc gaire temps d’escriure. M’ha passat el que em passa absolutament cada any per Setmana Santa: que divendres al vespre sembla que 10 dies seran unes vacances llarguíssimes i, de cop, és dilluns de Pasqua i ja se t’ha acabat tot. M’estressa molt la Setmana Santa, és potser l’època de l’any en què més sents que se t’escapa el temps de les mans. És com depriment i tot.

Per sort, un bon dinar amb amics pot fer que, almenys durant una estona, el temps es mogui a una altra velocitat.

One year ago on May the Cheese Be with You: Strawberry Cottage Cheese Cups

Cheese Balls

Prep time: 15 min + at least 2 hours refrigerator

You will need:

  • cream cheese (I used 1 tablespoon for each ball)
  • toppings (herbs, spices, nuts… almost anything will do)

cheese balls prep 1

This recipe is extremely easy and the result is really good. In fact, I think it has the best difficulty/results ratio ever. All you need is to take a spoonful of cream cheese and mix it with your favourite ingredients. I used fresh chopped chives for the first cheese ball and curry for the second one, and they both were delicious.

cheese balls prep 2

Then form a ball, wrap it in plastic film and refrigerate for at least an hour. And that’s it. Serve it with some crackers and you’ll have the perfect appetizer.

cheese balls 1



Cheesecake Filled Easter Eggs

Cheesecake Filled Easter Eggs 7

“Easter says you can put truth in a grave, but it won’t stay there.”  Clarence W. Hall 

I’ve been teaching for over ten years. Ironically, it is not my calling. It is, however, a means to put money in my bank account so I can buy cheese. And chocolate. And bacon. Let’s not forget the bacon.

Now, when teaching languages, I’ve repeatedly encountered the insurmountable obstacle that English makes no sense whatsoever, and German makes too much. If my words are not enough for thee, check out the poem “The Chaos”, by G. Nolst Trenité (1922). Then read “The Awful German Language”, by Mark Twain. Go ahead. Then come back, and read on.

Welcome to my everyday life. The excess of logic in German grammar and the absolute lack of it in English spelling regularly reduce my students to tears.

It’s so much fun to watch.

The greatest challenge for a language teacher is attempting to convey the many layers and fascinating nuances of the word. Some languages are easy. Some languages are not. Some are intuitive, like English, following no recognizable logic whatsoever. Others are but slight variations on a theme, close cousins, if you may, like all Romance languages. Differences notwithstanding, each language opens a door into an unknown world; centuries, no, millennia of history, psychology and anthropology unfolding before your eyes as you delve deeper into their secrets. A people’s deepest fears and yearnings are laid bare, just as bones cleared painstakingly of dirt in ancient burial sites. A civilisation’s language bears the unmistakable imprint of humanity, and when you begin to study them, you tap into an endless ocean of nuances, influenced by a myriad of seasons, woven together in an intrinsic filigree, an impossible dance, a virtuoso composition of colors you have yet to see. Through language, history comes alive.

It’s riveting.

Cheesecake Filled Easter Eggs 6

And then there is German.

You see, European languages are, for the most part, fairly similar, due to geographically and demographically imposed proximity.

German is no exception, of course, but try telling that to my exasperated students. There are rules, and rules for the rules, rules for the exceptions to the rules, and a seemingly endless supply of vocabulary. It is a language for mathematicians, logical and predictable and complex as hell.

But for all their linguistic shortcomings, Germans are the indisputable kings of seasonal celebrations. Christmas and Easter are feasts to behold, riotous and joyous, belying the complexity of their world.

Let us celebrate that complexity with sweets. German Easter sweets, of course, slightly tweaked so they could have their place on this blog. Sweets, like languages, give fascinating insight into different worlds. Eat up, and be comforted – it is merely a study in anthropology.

One year ago on May the Cheese Be With You: Shepherd’s Pie

Other cream cheese sweets: Chocolate Raspberry Cheesecake Bites, Carrot Cake, Chocolate Peanut Butter Muffins, Cheesecake Chocolate Mousse, Apple Cheese Danish, Raspberry White Chocolate Cheesecake, Old Style Cheesecake, Cream Cheese Pancakes, Cookies and Cream Cheesecake Bites, Red Velvet Cupcakes with Cream Cheese Buttercream, Green Velvet Cheesecake Cake with Marshmallow Cream Cheese Frosting

Cheesecake Filled Easter Eggs 4

Cheesecake Filled Chocolate Easter Eggs

Inspired by the one-of-a-kind Raspberri Cupcakes

Servings: 6-8 eggs (depends on their size)

Prep time: 1 hour

You will need:

  • 6-8 hollow chocolate eggs
  • 150gr cream cheese
  • 30gr, or 1/4 cup, powdered sugar
  • a good squeeze of lemon juice
  • vanilla extract, or vanilla sugar, to taste
  • 125ml, or 1/2 cup, cream
  • apricot or peach jam, or any yellow filling you like

Cheesecake Filled Easter Eggs 5

Use a sharp knife to remove the top of the chocolate eggs. I went for the rustic, cracked look so I used a serrated knife. If you want smooth edges, hold your knife under warm water before cutting – it’ll make things easier and neater. Keep the chocolate eggs in the fridge while you prepare the cheesecake filling.

Cheesecake Filled Easter Eggs 1

For the filling, beat the cream cheese with the sugar, lemon juice and vanilla until smooth, creamy and uniform – no unsightly lumps here, folks.

Now pour the cream into the container of an electric mixer and beat until stiff peaks form – we’re going for light whipped cream consistency here. If you feel like getting in a good workout before overloading on dessert, go on and hand whip it. But be prepared to sweat.

Cheesecake Filled Easter Eggs 2

Carefully fold the whipped cream into the cheesecake until just combined.

Now spoon the filling into the chocolate eggs – you’ll need a spoon small enough to fit into the openings you cut earlier. Once filled to taste, chill the eggs in the fridge for 30 minutes.

Cheesecake Filled Easter Eggs 3

When the cheesecake has firmed up nicely, use the same spoon you were using to fill the eggs, and spoon out the centre of the eggs, in order to create a little hollow in the middle of the filling. Fill the hole with the apricot or peach jam (I used a homemade combination of both). Chill for another half hour before serving.

Enjoy 🙂


Cheesecake Filled Easter Eggs 8


spanakopita 2

Avui això va de Grècia una altra vegada. I, per tant, va de formatge feta i de pasta filo i, per tenir les consciències tranquil·les, d’espinacs. L’spanakopita és un altre plat que vaig descobrir en el meu viatge turbulent a Grècia de segon de batxillerat, d’on també van sortir els farcellets de feta, i que vindria a ser com la versió grega de la quiche. És fàcil, bona, verduril i formatjosa, i trobo que té un punt exòtic que et pot fer quedar bé en cas de necessitat. Que ho té tot, vaja. I ara la teniu vosaltres.

One year ago on May the Cheese Be With You: Cheddar Cookies

Other feta recipes: Walnut Feta Cookies, Feta and Herb Sweet Potatoes, Feta Bites


Prep time: about 1h

Servings: 6

You will need:

  • 1 medium size onion, chopped
  • 1 kg fresh spinach or 500 g frozen spinach, thawed
  • 2 tablespoons fresh parsley, chopped
  • 3 eggs, beaten
  • 250 g feta cheese, crumbled
  • about 2 tablespoons olive oil
  • 1 package filo dough
  • salt and pepper to taste

Start by preheating your oven to 200ºC. In a large pan, cook the onion with a drizzle of olive oil for 10 minutes, until transparent and soft. Add the spinach, salt to taste, and cook for another 5 minutes. Drain any remaining water from the spinach (specially if you’re using frozen spinach) and let it cool for a while.

spanakopita prep 1

In the meantime, mix the eggs with the feta cheese, salt, pepper and parlsey, until having a baby-cat puke-resembling mixture.

spanakopita prep 2

When the spinach is at room temperature (or, at least, cooler than before), add it to the egg and feta bowl.

Now to the tricky part. It’s not that complicated, but you’ll need to be fully concentrated. Take a small bowl or glass you have and pour a couple tablespoons of olive oil in it. With a brush (a cooking brush, please, otherwise your spanakopita will turn blue or red or any other colour used before) coat a 9x13x2 inches baking dish (or something with a similar size). Carefully place a sheet of the filo dough (be careful, they are extremely fragile) on the baking dish, making sure it covers all the edges. Don’t worry if there’s some dough outside the baking dish, leave it there and don’t cut it, we’ll need it at the end to close the spanakopita. When the first sheet of dough is in place, paint it with some olive oil and put another sheet on top. Repeat the whole process with half of the dough sheets.

spanakopita prep 3

Now, pour the filling on top and spread it well with a spatula.

spanakopita prep 4

Cover it with the remaining filo sheets, one at a time and brushing with olive oil, as before. Take the edges of filo dough and fold them to close the spanakopita. With a sharp knife, slightly cut the upper part of the pie into six pieces. Bake it for 35 minutes or until well set in the inside and toasted and crunchy in the outside.

spanakopita 1