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 1479090 MICHIGAN URGENT CARE • AFFORDABLE QUALITY URGENT CARE SERVICE * 0 30 Minute Guarantee Improving fitness takes commitment. That's why almost 90% of people with gym memberships or work-out equipment at home don't use them. R's too easy not to. But an appointment with a CoachMeFit trainer means you sign-up and show up. 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