Batsaria

Batsaria

The cousin to Spanakopita - there is no phyllo in this recipe.  I guess it could be considered the poor woman's version.

2 cups cottage cheese
10 oz frozen spinach (thawed and drained)
8 oz crumbled feta cheese
4 eggs, beaten
6 Tbsp flour

1 cup corn flakes (topping)

I did not have cottage cheese so I substituted this two cups with 3/4 cup of ricotta and 1 1/4 cups homemade Greek yogurt.

Combine all ingredients sans corn flakes.  Mix well.  Poor into greased baking dish and top with about 1 cup of crushed corn flakes.

Bake 350 degrees for 1 hour.

Oh my, it's super easy and oh so tasty.

Use that whey left over from making your Greek yogurt to make flakey biscuits.  Perfect.

Croissants

This is a simple recipe but it takes a long time to make as the longer you refrigerate your dough the flaker it is.

Add to bread machine:
1 cup warm water (90-100 degrees)
3 Tbsp butter
Mixture of:
3 cups flour
2 Tbsp dry milk
3 Tbsp sugar
Create hole in flour mix without hitting the water and add:
3 Tsp yeast
Put bread machine on dough cycle. Start.

You will also need 3/4 cup of butter for next section.

Turn dough into a greased medium sized bowl.  Cover and refrigerate for 30 minutes.

Roll to 15x12.  With long side towards you cover 2/3 of dough with butter (thin slices or spread it).  Fold the unbuttered third over the center buttered third and then fold again over the remaining third.  Seal the ends.  Place on a cookie sheet.  Cover with wrap and refrigerate 30 minutes.

Roll to 15x12.  Fold in 1/3 from each end.  Place back on cookie sheet and refrigerate overnight.  If you choose to shortcut you can refrigerate for 4 hours but this will be less flakey.

Roll to 15x12.  Cut into thirds both lengthwise and width-wise (you will have 9 rectangles).  Slice each rectangle in half diagonally so that you have 18 triangles.  Roll from fat end to skinny end.  Let rise in a warm spot for about an hour.

Bake 375 for 12-16 minutes.

You just made croissants!  Yum!

Soft Buttered Pretzels

Soft Buttered Pretzels

3-3 1/2 cups flour
1 Tbsp sugar
2 1/4 tsp yeast
1 cup warm water
1 Tbsp soft butter

Combine 1 cup flour, yeast, sugar, water and butter.  Blend until moistened.  Beat 3 minutes on medium speed with electric mixer.  Stir by hand an additional 1.5-1.75 cups of flour until the dough pulls away from the bowl cleanly.  Knead in the remaining 1/2 cup to 3/4 cup of flour on a floured surface until the dough is smooth and elastic.  Place in a greased bowl and cover with plastic wrap.  Let rise in a warm place for roughly 45 minutes or until double in size.

Spray 2 cookie sheets.  Punch down your dough and divide into 12 pieces.  Roll each piece into a long rope - about 16 inches long.  Shape into a pretzel and place onto the cookie sheet.  Cover and let rise in that warm spot for about 20 more minutes. While you are waiting, find a low sided saucepan.  You are going to bring 6cups water and 1/4 cup baking soda to a light boil. Be sure you use this ratio as you don't want that baking soda taste. Preheat your oven to 400 degree and move the rack to the highest position.  Gently drop the pretzels into the lightly boiling soda water.  Boil for 15 seconds on each side. Make sure it's not more than 15 seconds as you might have soggy ickyness.  Remove with a slotted spoon and place back on the greased cookie sheet.  Sprinkle with pretzel salt or poppy seeds.

Bake 8 minutes and brush with melted butter.  Bake an additional 2 minutes or until golden brown.  Immediately remove from the cookie sheet and brush generously with the remaining butter.

Makes 12 yummy-ummmy soft pretzels!