HEALTH & FITNESS
food
Breaking Delicious
Quick, make-ahead recipes to end the Yom Kippur fast.
Annabel Cohen
Special to the Jewish News
W bile it's not written that
we should eat dairy to
break the fast, it's cus-
tomary to serve light,
breakfast or brunch-like foods. The
recipes below are all make-ahead. They
can be served hot, warm or at room
temperature, as you prefer.
While you're at it, here's something
you may like to add to your meal. I
like to partake in this lovely and sweet
tradition at Yom Kippur's conclusion.
I arrange dried fruits, small bowls or
honey or jam and some mild cheeses.
Immediately following the fast, the first
things my guests will see is this collec-
tion of snacks to remind us all of life's
sweet moments.
Molded Spinach Phyllo Pie
Filling:
2 Tbsp. butter
1 cup chopped onions
1 tsp. minced garlic
2 pounds fresh spinach, cleaned,
or four 10-ounce packages frozen
chopped spinach
6 eggs, lightly beaten
8 oz. feta cheese, crumbled
1 cup cottage cheese, drained well
1 cup grated Parmesan cheese
2 Tbsp. farina or uncooked "Cream
of Wheat" cereal
1 /2 cup chopped fresh dill
Salt and freshly ground pepper to
taste
To make the pie:
1 /2 cup (1 stick) butter, melted
1/2 cup olive oil
1 pound phyllo pastry (thawed if fro-
zen)
Make filling: Heat butter in a large
nonstick skillet over medium-high heat
and sauté onion and garlic for 5 min-
utes or until very soft. Cook fresh spin-
ach in a large pot over medium heat
with 1/2 cup water until wilted. Drain
well in a colander, using your hands to
squeeze and press out as much liquid
as possible. Combine all filling ingre-
dients in a large bowl and mix well.
Adjust salt and pepper to taste.
Make the pie: Preheat oven to 350E
Brush olive oil in two-quart ring mold or
Bundt-type pan. Combine melted but-
ter and olive oil in a bowl. Unfold phyllo,
place on a clean surface and top with
plastic wrap to keep from drying out.
Remove one sheet of phyllo and,
using a pastry brush, lightly dab it
with melted butter/oil mixture. Drape
into the mold, pressing down lightly
to adhere to the bottom and sides
and allowing at least an inch to hang
over the edge. Repeat, using about 20
sheets of phyllo, making sure to distrib-
ute the sheets evenly on all sides. Fill
mold with spinach mixture.
Fold overhanging edges of pastry over
filling. Arrange remaining sheets individu-
ally by brushing each one with oil/butter,
pressing over the filling so that the mold
is completely covered. Cut away pastry
from the mold's center hole.
Place mold on baking sheet with
edges and bake for 1 1/4 hours or until
golden and puffed. Let stand 20 min-
utes before turning over the pan and
unmolding the pie onto a serving dish.
If crust is not crisp and golden, return
to oven briefly to brown top. Serve hot,
warm or at room temperature. Makes
12 or more servings.
Note: This dish can be frozen,
unbaked. To serve, bake without thawing
for 1 1/2 to 2 hours. It can also be baked
ahead and reheated at 350 degrees for
20 to 30 minutes before serving.
Lox and Onions Frittata
12 eggs
1/2 cup milk
1 /4 cup extra-virgin olive oil
1 cup chopped red or Bermuda
onion
1/2 cup finely chopped red bell pepper
/4 cup fresh chopped dill
1 tsp. kosher salt
1/2 tsp. fresh ground pepper, or more
to taste
6-8 oz.pepper smoked salmon (use
8-oz. if you like a lot of lox)
8 oz. (1 package) cream cheese, cut
into small cubes
1 /2 cup fresh grated Parmesan cheese
Preheat oven to 350F. In a medium
bowl, whisk together the eggs and
milk. Set aside.
Heat olive oil in a large, nonstick,
oven-safe skillet over medium-high
heat. Add onion and bell pepper, salt
and pepper. Saute for 3 minutes. Cook,
stirring until translucent. Add the salm-
on and dill and stir to combine.
Re-whisk the eggs, stir in the
cheeses and pour the mixture over the
salmon. Stir gently just to mix. Cook
over medium heat until the edges
appear mostly cooked and the eggs
are beginning to set. Place in the oven
and bake for 20 minutes, or until nicely
browned and the frittata is a bit puffy.
Flip onto a serving plate and cut into
wedges to serve hot, warm or at room
temperature. Makes 8-12 servings. May
be made a day ahead and reheated or
served at room temperature.
1
BREAKING DELICIOUS on page 56
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