7 years ago
Friday, April 14, 2006
The Celting is DONE! Hopefully it will fit the boy when I get it over to him tomorrow. I like the way the neckline turned out, and I even have a bit of yarn left over after sewing up all the seams and making a nice fold-over collar (love it, btw!) But don't worry, I've still got plenty to keep me busy.
I'm starting on a 5HBS with matching bonnet, and will work on finishing up the shawl (just have to attach the edgings) for next weekend. Then the Red Head sweater and socks for Older Son's birthday. I got the sock yarn at Knit One when I was there to see the Yarn Harlot. It looks exciting (well, in a drab manly sort of way) can't wait to see it knit up.
So I'm off to do the family thing for Easter. We're going to my Mother-in-Law's and I'm making my famous "Easter Spinach Phyllo Dough Thing". (At least that's what they call it every year when I'm asked to make it.) Need an impressive dish to take to YOUR Mother-in-Law's for Easter? This could be it.
1 package of Phyllo dough, thawed
2 boxes frozen spinach (or equivalent), thawed and drained
10 eggs, beaten
1 bunch green onions (or 1 medium yellow onion), chopped
1 lb feta cheese, crumbled
~1/2 lb of butter
9" X 13" baking dish, pastry brush
Preheat your oven to 350 degrees.
Saute the onion in about a tablespoon of the butter.
Mix the sauteed onions with the spinach and crumbled feta cheese.
Melt the rest of the stick of butter.
Using the pastry brush, brush melted butter on the inside of the baking dish. Working quickly, lay down a sheet of phyllo dough and then brush melted butter on top of it. Continue to place sheets of phyllo dough, brushing melted butter between each sheet until you have at least 7 sheets. Spread the spinach mixture evenly over the dough, and pour the beaten eggs over top. Place another layer of phyllo dough over the filling and brush with melted butter, then lay another sheet of phyllo dough on top. Continue to layer phyllo dough, brushing each layer with melted butter (you may need to melt more) until you have at least 7 layers. (Again, I often lose count and end up with more). Brush the final layer with butter, and then use a sharp knife to score the top diagonally, making diamonds.
Bake at 350 degrees for 50 minutes.
That's it, very impressive looking when done, and not really hard, just a bit time-consuming. I dampen a dish cloth and lay it on the phyllo dough to keep it from drying out. Don't stress over little tears, just use the pastry brush to push it into place. The phyllo dough even comes in 9" X 13 " sheets, how's that for convenient?