As we say in Boston, the weather is wicked awesome. Mothers Day is next week.
If you are cooking for Mom, we have four fun flavorful recipes for brunch. There are Popovers flavored with Herbes de Provence, Spanakopita (spinach pie) and 2 egg dishes. The cheese & bacon soufflé is prepared the night before and backed the next morning. Trust me, it’s delicious.
Happy Mother’s Day!
Spanakopita (Spinach Pie) with Victoria Taylor’s Sicilian Seasoning
Preparation time: 11/2 hours (includes 45 minutes of cooking time)
Serves: 8
- 1 Pound Fresh Spinach, cleaned coarsely chopped
- 3 Scallions, finely sliced
- 1 Medium Leek (pale green and white portion), cleaned and finely sliced
- 4 oz Softened Cream Cheese
- 4 oz Feta Cheese, finely crumbled
- 3 Eggs
- 2 tbs. Victoria Taylor’s Sicilian Seasoning
- Light or Pure Olive Oil (about 1/3 cup)
- Filo Dough (part of one box)
Remove the Filo from the freezer and ignore the directions on the box. Remove the filo from the box, discard the plastic covering and cover the filo with a clean, dry cloth. Preheat the oven to 425°. Now clean and prepare the spinach, patting it dry with a paper towel. Combine the uncooked Spinach, scallions, leek, cheeses, eggs, seasoning, and 3 Tablespoons of the olive oil in a bowl. Select a 9×12 inch baking pan and lightly brush the bottom with olive oil.
The (dreaded) Filo:
Lay it out flat and cut 5 pieces of the filo (one or 2 at a time) to fit the pan. One whole sheet of filo from the package is usually enough to make 2 layers in a 9×12 inch pan. Place the sheets in the pan and pat gently. Ignore any minor tears in the filo and through away any uncooperative sheets. You have plenty. Spread half of the spinach mixture on the filo and top with a single sheet of filo. Spread the remaining half of the spinach mixture in the pan and top with 5 more layers of filo. Brush the top of the pie lightly with olive oil. Bake for 45 minutes. It will be lightly browned on top.
Recipe Notes and Serving Suggestions: One of my favorite meals is Spanakopita with Tomato, Cucumber and feta salad (see recipe). Both dishes are based on time tested recipes brought to this country from Agrinion, Greece courtesy of my best friend’s Grandmother.
Herbes de Provence Popovers
Prep time: 10 minutes
Cooking time: 40 minutes
Yield: 6 popovers
- Vegetable oil cooking spray or butter
- 2 eggs
- 1 Tbsp. vegetable oil
- 1 cup milk
- 1 cup all-purpose flour
- ¼ tsp. salt
- 1 tsp. Victoria Taylor’s Herbes de Provence Seasoning
Preheat oven to 400°.
Coat the cups of a popover pan with cooking spray or butter. Set aside. In a bowl, whisk together eggs, oil, and milk. In a separate bowl, combine flour, salt, and Herbes de Provence. Add flour mixture to egg mixture and stir until fully combined, but do not over mix.
Place popover pan in oven for 3 minutes. Carefully remove pan from oven and fill each cup half-full with batter. Return to oven and bake for 20 minutes. Reduce heat to 300° and bake for an additional 20 minutes. Remove pan from oven and immediately prick each popover with the tip of a sharp knife to let steam escape. Serve immediately.
Tip: Do not give in to temptation and open the oven door while the popovers are cooking. You must keep the oven at an even temperature to keep the popovers from collapsing.
Scrambled Eggs with Red Bell Pepper
Prep time: 2 minutes
Cooking time: 2 minutes
Serves: 3
- 1 Tbsp. butter
- 6 eggs
- ¼ cup milk
- ½ cup grated cheddar cheese
- 2 Tbsp. Victoria Taylor’s Red Bell Pepper
Melt butter in skillet over medium heat. Whisk together eggs, milk, cheese, and Red Bell Pepper in a medium bowl. Pour egg mixture into skillet. Cook until the eggs have thickened and set.
Cheese & Bacon Soufflé
The beauty of this tasty and impressive dish is that it can be prepared ahead of time for family and friends.
Prep time: 10 minutes
Cooking Time: 40 minutes
Serves 6
- 4 large slices sourdough bread, cut ¾-inch thick
- 5 slices cooked bacon, drained and crumbled
- 1 cup (4 oz.) grated sharp Cheddar cheese or Monterey Jack
- 2 eggs
- 2 Tbsp. Victoria Taylor’s Sicilian Seasoning
- 2 cups milk
Spray a 9 x 9-inch baking dish with nonstick vegetable spray. Place bread slices on bottom cutting in half to fit if necessary. Sprinkle crumbled bacon over bread layer; top evenly with cheese.
In a medium bowl combine the eggs, milk, and Sicilian Seasoning. Whisk until frothy and well combined. Pour egg mixture over bread and cheese. Cover dish with plastic wrap; refrigerate overnight before baking.
Preheat oven to 325°F. Bake soufflé uncovered 40 minutes, or until a knife inserted in center comes out clean. Allow to stand at least 5 minutes before cutting into squares.
