6 servings hummus drizzled with olive oil and topped with toasted pine nuts see recipe,
1.5 teaspoons kosher salt
2 teaspoons kosher salt
6 tablespoons juice of lemon freshly squeezed 2 lemons
2 teaspoons nutmeg grated
2 tablespoons olive oil good
0.5 cup parmesan cheese freshly grated
6 sheets phyllo dough
0.5 cup pignoli pine nuts
6 servings pita bread cut in triangles
0.3 pound butter salted melted
6 servings spinach pie sliced cut in slices see recipe
8 dashes all the tabasco sauce you handle
0.3 cup tahini sesame paste
6 servings tomatoes sliced
6 servings tomatoes whole
3 cups onions yellow chopped 2 onions
Equipment
food processor
bowl
frying pan
oven
Directions
Watch how to make this recipe.
Arrange the food items decoratively on a platter and serve.
Preheat the oven to 375 degrees.
In a medium saute pan on medium heat, saute 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, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
Butter an ovenproof, nonstick, 8-inch saute 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.
Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.
