Andrea Catsimatidis’ Spanakopita
“This recipe is a family favorite that I love to prepare for Christopher,” says Catsimatidis. “It pairs nicely with a fresh Greek salad and makes for a wonderful lunch, light dinner or al fresco picnic. We also love to share it with friends at our parties or for brunch. Best of all, you can freeze individual pieces or cut square slices from a 9-by-13-inch pan to heat up and serve after a busy day.” Serves up to eight hungry people.
· 3 pounds frozen spinach, thawed and squeezed of excess water
· 2 quarts chicken stock, room temperature
· 1 cup olive oil
· 2 medium onions, finely chopped
· 4 green onions, finely chopped
· ¾ cup dill, finely chopped
· 15 ounces feta cheese, crumbled
· 6 eggs, lightly beaten
· 1 pinch nutmeg and salt and pepper, to taste
· 1 package frozen phyllo dough (10 sheets), thawed
· 1 stick salted butter, melted
1. Preheat oven to 350 degrees. Soak spinach in chicken stock and set aside.
2. Heat olive oil in a large, heavy frying pan and add onions and green onions and sauté until lightly caramelized, about five minutes.
3. Drain chicken broth from spinach, squeezing out any remaining liquid. Combine spinach, feta, dill, sautéed onions and lightly beaten eggs in a large bowl. Season with nutmeg and salt and pepper to taste.
4. Unroll 10 sheets of thawed phyllo dough and place a damp towel over the stack. Set one sheet in a 9-by-13-inch pan, allowing the edges of the dough to ride up the sides of the pan. Brush with melted butter and repeat for five layers. Spread spinach mixture evenly into the pan, then add another layer of phyllo, brush with butter and repeat for a total of five layers, trimming any excess. Lightly prick dough using a fork.
5. Place pan in center of the oven and bake for about 40 minutes, or until crust is golden brown. Let cool for 10 minutes, cut into squares and serve.
Christopher and Andrea’s Macaroni and Cheese
“Andrea and I have adapted this favorite American comfort food classic with a nod to some of our favorite tastes such as Parmesan cheese and Tabasco,” Cox says. “It goes great with a side salad and warm, crusty bread. For an elegant touch, bake in individual ramekins.” Serves six to eight.
1 16-ounce box gemelli pasta
1 stick salted butter
8 ounces sharp white cheddar, shredded
4 ounces goat cheese, crumbled
4 ounces Italian cheeses (provolone, Parmesan, Romano), grated
3 tablespoons all-purpose flour
1 tablespoon hot mustard powder
3 cups whole milk
½ cup yellow onion, finely chopped
1 bay leaf
½ teaspoon paprika
1 egg, beaten
2 cups Italian breadcrumbs
1 teaspoon salt
1 teaspoon white pepper
Tabasco sauce, to taste
1. Preheat oven to 350 degrees. Grease a large oven-proof casserole dish with a tablespoon or two of butter. Combine cheeses in a medium-sized bowl.
2. Cook pasta until al dente. In the meantime, melt three tablespoons of butter in a large heavy saucepan over medium heat. Whisk in flour and mustard powder to form a roux and let cook for a minute, stirring all the while. Vigorously whisk in milk, onion, bay leaf, paprika and egg until thickened and bubbling. Fold in ¾ of the cheese mixture. Remove from heat, discard bay leaf and set aside to cool.
3. Drain pasta and stir into cheese sauce. Season with salt, white pepper and Tabasco sauce to taste. Transfer to casserole dish and sprinkle remaining cheese on top.
4. Melt the remaining three tablespoons of butter and toss with breadcrumbs, then sprinkle on top of casserole.
5. Place casserole in center of the oven and cook for about 30 minutes, or until breadcrumbs appear golden and crispy. Remove from oven and let stand for 5 minutes before serving.