GRAND RAPIDS, Mich (WOOD) - Chef Amy Sherman from Spartan Stores visits eightWest with her recipes to make a Greek feast! Chef Amy has tons of cooking classes at Family Fare. Whether you want to learn dishes to be a part time vegetarian at her Flexarian Family class, learn how to cook with beer and pair it with different foods at the Great American Brew Tour, or even teach your kids to whip up seasonal treats, Chef Amy has the class for you!
- 1 pkg phyllo dough (Athens brand), defrosted
- 2 tsp cinnamon
- 1 tsp allspice
- 12 oz walnuts, toasted
- 6 oz pistachios, toasted
- 2/3 cup sugar
- about 1 cup clarified butter, melted
Using a food processor, grind together the spices, nuts and sugar until crumbly and finely ground (but not a paste). Prep your work area: layout out the phyllo dough (cover with a piece of parchment if you wish), set out your butter with a brush, and place your nuts in a bowl with a spoon. Set out a 9x13 baking pan.
Heat the oven to 350 degrees F.
Trim the sheets of phyllo to fit the bottom of the metal pan if needed. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Cut the baklava into 28 squares or diamonds with a serrated knife. Place in the oven and bake for 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
To make the syrup
- 1 1/4 cup honey
- 1 1/4 cup sugar
- 1 1/4 cup water
- 1 tsp orange blossom water
- 3 inch piece lemon peel
Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, orange water and lemon peel in a saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for about 3 minutes, stirring occasionally. Remove from the heat and discard the peel.
After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days
Take any amount of butter and place it in a saucepan. Heat over high heat until boiling. Listen to the butter crackle, that's what you want. Let the butter cook until it's clear and not crackling any more. Remove from heat and let sit for a few. Pour the butter into a container, leaving behind the residue. Store the butter in the fridge, remelting as needed.
- 1 TBLS salt
- 3 pounds spinach or other mixed greens like swiss chard
- 1 cup clarified butter, melted
- 2 TBLS olive oil
- 1 medium onion, chopped fine
- 6 garlic cloves, minced
- 6 scallions, sliced
- 1/2 cup parsley leaves, chopped
- 1/4 cup dill, chopped
- zest from 1 lemon
- 3 TBLS lemon juice
- 4 eggs
- 1 tsp grated nutmeg
- 12 oz whole milk ricotta
- 1 pound feta cheese, crumbled
- fresh ground pepper
- 1 package phyllo dough, thawed
- 1/2 cup grated parmesan cheese
Bring a bunch of water to a boil on the stove and add 1 TBLS salt to it. Blanch the spinach then plunge in ice water. Squeeze out any water and chop the spinach.
In a pot, heat the olive oil up and add the onion. Cook until softened, about 5 minutes. Add the garlic and cook for one more minute. Turn off the heat. Add the spinach, scallions, parsley, dill, zest, juice 3/4 tsp salt, 1/2 tsp pepper and stir until combined. Cool.
Combine the eggs, nutmeg, ricotta and feta in a bowl and whisk together. Stir into the spinach.
Preheat the oven to 400 degrees. Brush a 9x13 pan with some of the clarified butter. Layout the phyllo dough and cover with a towel. Lay one sheet in the pan; brush with butter. Layout the next sheet, slightly off center so it goes up the side of the pan. Brush with butter. Lay the next one out also off center but alternating where it is. You wan the whole pan to have phyllo going up the sides. Continue so that you have 8 layers on the bottom of the pan. Spread half the spinach mixture onto the phyllo. Layer 4 pieces of phyllo and butter on top of the spinach. Top with the remaining spinach. Place another sheet of dough, brush with butter and sprinkle with about 1 TBLS parmesan cheese on top. Repeat this so you have 8 layers of phyllo. Cut the pie into squares through the top layer. Bake the pie for 30-35 minutes or until crisp.
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