Raspberry Baklava

My family was craving something sweet after dinner last night so I came up with this quick raspberry dessert that's assembled just like the wonderful Greek pastry baklava.

All you need to make it is a bag of frozen raspberries, a roll of phyllo dough, cream, cornstarch, butter and sugar. 

You could also add chopped walnuts to the recipe and substitute just about any fruit.

I served it as is but a dollop of whipped cream or a scoop of vanilla ice cream wouldn't hurt.

Raspberry Filling

1 12 ounce bag frozen raspberries
1/2 cup sugar
1/3 cup heavy cream
2 tablespoons cornstarch

Heat the frozen raspberries and sugar in a saucepan over medium heat until simmering. Keep a watch over them and periodically give them a stir.

In a small bowl whisk together the cream and cornstarch. When the raspberry mixture is simmering, add the cream mixture and whisk constantly over medium heat for two to three minutes until the mixture thickens. Remove from heat and let the filling cool a bit before assembling the raspberry baklava.

To Assemble:

Raspberry filling

1 roll phyllo dough

1/4 cup butter, melted

Sugar

Preheat your oven to 400 degrees.

In a 9x13 baking dish lay down a piece of phyllo and add a few spoonfuls of the filling on top of it. Spread the filling all over the phyllo using a knife or spatula. 

Top with another sheet of phyllo and brush it with butter. Add a light sprinkle of sugar.

Top with another layer of phyllo and spread with more raspberry filling.

 Keep repeating until you've used up all the filling and phyllo. End with two sheets of phyllo and brush with butter.

Note: If you want to add chopped walnuts to the recipe, add a sprinkle of them when you add the sugar.

Bake for 12 to 15 minutes until golden brown.

Spanakopita Triangles

Crispy Spanakopita Triangles

You don't have to be Greek to love Spanakopita.

For my non-Greek family it's a favorite comfort food. Spanakopita is layers of crispy phyllo dough encased around a flavorful filling of spinach, dill and feta cheese.

Spanakopita is baked but the crispy exterior makes it seem like it came right out of the fryer. It's a delicious treat and the triangles are my go to appetizer for a crowd.

Spanakopita Triangles aren't hard to make but they do take some time. It takes about 90 minutes to get one batch ready for baking. But, it is time well spent and the triangles can be made in advance and frozen between sheets of parchment.

Then, when you get the Spanakopita craving all you have to do it put them right into a hot oven. They take just 10 to 15 minutes to bake.

When you work with phyllo dough, it's important to let it defrost in the unopened box in the refrigerator for at least 24 hours.

Then, let the box set on the counter at room temperature for at least 2 hours before using it. Phyllo dough dries out quickly so you have to work as fast as possible once you pull it out of the box.

Some people recommend covering it with a damp towel but I don't like that method. The dampness causes the layers to stick together and makes it even harder to pick up and use. I prefer to just cover the phyllo with a dry paper towel and get to work.

Spanakopita Triangles
(makes 40)

Filling:
30 ounces fresh spinach, washed and dried
2 bunches green onion, chopped
1 bunch fresh dill, chopped
1 cup crumbled sheep's milk feta cheese (I like Valbreso Feta)
2 eggs, beaten
salt and black pepper to taste
olive oil

In a large saucepan over medium high heat, add 2 teaspoons of olive oil. Add the green onion and saute for a few minutes. Add the spinach in batches and saute, stirring constantly until the spinach is wilted.

Transfer the mixture to a colander and press out as much liquid as possible. Add the dill and feta and mix well. Taste the mixture and season with salt and black pepper. You won't be able to taste the mixture for seasoning after you add the eggs.

Finally, add the eggs and mix well.

Taste the filling for seasoning after you add the cheese.

Finally, add the eggs. Mix well and you are ready to assemble.

To assemble:
1 pound box of phyllo dough, defrosted for at least 24 hours in the fridge and left at room temperature for at least 2 hours before assembling.
Olive oil

Open one roll of the phyllo dough (there are two per box) and gently unroll the layers.

Lift and lay out one layer of phyllo dough and cover the rest with a paper towel.

Using a teaspoon, drizzle some olive oil on the outside thirds of the phyllo.

Fold the phyllo in thirds by folding the edges towards the center.

Place a tablespoon of filling in the lower left hand corner of the phyllo. And, drizzle on another teaspoon of olive oil.

Fold the corner towards the opposite edge to form a triangle.

Lift the bottom corner of the triangle up and fold straight up.

Keep folding up the strip of phyllo dough until you end up with a triangle. It's just like folding a flag.

Place the triangles on a parchment lined baking sheet.

When you have finished folding, brush the triangles with a bit more olive oil and put them into a 400 degree oven.

Bake the Spanakopita Triangles for 10 to 15 minutes or until they are golden brown.