Tuesday, December 26, 2017

Buffalo Chicken Roll Ups


I love Buffalo Chicken, Frank's Red Hot sauce and also blue cheese, so this recipe really called out to me.  I was quite impressed.  And it was SO EASY! ~Shelly


4-6 chicken tenders
salt and pepper
1/4 cup blue cheese crumbles
1/4 cup frank's red hot
2 Tbsp mayo
1 cup crush cornflakes (you could also use gluten free corn chex)

***********************************

Stir together mayo and Frank's Red Hot.
Crush cornflakes.
Flatten chicken with meat hammer.
Season chicken with salt and pepper.
Spoon blue cheese on chicken tender.
Roll up the chicken and close with a toothpick.
Dip chicken rolls in Frank's Red Hot mixture
then roll in Cornflake crumbs.
Set in a baking pan and bake on 400 for 30 minutes.


Serve with extra hot sauce!

Tuesday, December 12, 2017

Brown Sugar Peanut Brittle

Ingredients:
1 cup granulated sugar
1 cup firmly-packed light brown sugar
1 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
1/4 cup butter or margarine
2 to 3 cups shelled raw peanuts
1 1/2 teaspoons baking soda




Preparation: Butter a baking pan or cookie sheet (with sides) ; set aside.
In a large heavy sauce pan (at least 3-quart size), combine granulated sugar, brown sugar, corn syrup, water and salt.
Cook over medium high heat until all the sugar is dissolved.
Continue to cook, stirring constantly, until the mixture comes just to a full boil.
Stir in the butter.
Continue to cook, without stirring, until a candy thermometer reaches 230 degrees F. Once it has reached this temperature a thread should form when the spoon is dipped into the mixture and lifted up.
Cook and stir until you reach 280 degrees F, or the soft crack stage.
(If you don’t have a candy thermometer, place a small drop of the mixture into a bowl with room temperature water, the mixture should be make a firm ball that is slightly crunchy).

When you have reached 290 degrees F, add the peanuts (all at once) and stir in.
Continue to stir constantly until you reach 300 degrees F, or the hard crack stage (a small amount of the mixture will make a hard ball when dropped into the water).

I was taught to keep on stirring until you hear the peanuts begin to “pop”, and then remove the pot from the heat.
Stir in the baking soda, and mix well. It is going to “foam” up, which is what gives you light, airy brittle. Stir it well, but don’t stir it all the way flat, unless you really want flat hard crunchy brittle.
Pour the candy onto a buttered cookie sheet. Tilt, shake and “shimmy” the candy until is has spread out as far as possible on the pan.

Allow to cool until it is room temperature, then lift the pan up and drop it onto the table (at least that is how I do it, you can crack it into pieces with the back of a heavy knife, or even with your hands if you wish.)

You now have about 2 pounds of wonderful, crunchy peanut brittle! So enjoy!

Monday, December 11, 2017

Foolproof Prime Rib



The Holidays call for something special and a Prime Rib Roast from Harter House is always special.  Harter House will season your prime rib for FREE with Pappy's, Santa Maria, or Jerry's Prime Rib Rub.

For the longest time I could not get my Prime Rib to be as good as I could get at a nice restaurant. I was constantly trying new recipes, never quite getting it perfect or at the very least, my results were never consistent. Then I tried this recipe and thought it was the best roast I had ever made and I got rave reviews. Both of these recipes are similar. The first recipe does not actually say how long to leave the roast sit in the oven before you turn the oven back on, but 2 hours was what I tried and it worked great.


Foolproof Prime Rib

This method for Prime Rib Roast is browned on the outside and rare on the inside – regardless of size!

Allow your Prime Rib Roast to stand at room temperature for at least an hour. If your Prime Rib is frozen, thaw completely and bring to room temperature.
Preheat oven to 375 degrees.
Rub the roast with spices - Salt, Pepper, Garlic– (See rub recipe below or I like our NEW Jerry's All Purpose Rub  OR I've used Montreal Steak Seasoning also)
Then place Prime Rib Roast on a rack in a pan – Rib Side Down, fatty side up.

Roast for 1 hour. Turn oven off. Leave roast in oven but
DO NOT OPEN OVEN DOOR.
Allow to sit in oven at least 2 hours.
Thirty to forty minutes before serving time, turn your oven on to 375 degrees and reheat Prime Rib.

(This recipe does not say allow to rest – but I would definitely allow time for the roast to rest before slicing)

IMPORTANT: DO NOT REMOVE ROAST OR OPEN OVEN DOOR FROM TIME THE ROAST IS PUT IN AND UNTIL YOU ARE READY TO SERVE.

**********************************************************

Another method says;
Let stand for an hour at room temperature.
Preheat oven to 450 degrees.
Rub dry herb mixture all over and into Rib Roast.
Place roast on a wire rack inside a roaster pan, and with the ribs down. Put the roast in the oven and roast uncovered for 1 hour. After the 1 hour turn off the oven without opening it. In 4 hours, turn on the oven to 370 degrees and roast 30 minute more for a medium rare.
Remove roast and let rest for 30 minutes before slicing.

********************************************************* 

Spice Rub:
2 TBL Onion Powder, 2 TBL Died Rosemary, 2 TBL Black Pepper, 1 TBL Garlic Powder, ¼ Cup Paprika, ¼ Kosher Salt.

I use an Au Jus Gravy mix and add dripping from my roast pan for the gravy.


If guests do not want any pink in their meat, let their prime rib slice sit in the gravy for a short time and all the red will be gone and the meat is supper tender and juicy.


Be sure to pickup a creamy Horseradish Sauce
to serve with your Prime Rib Roast.


Monday, December 4, 2017

Parmesan Ranch Baked Chicken


I LOVE simple.  This is pretty simple.  ~Shelly

Tender, juicy chicken is topped with Ranch dressing, buttery crackers, and savory Parmesan cheese. This is a baked chicken dish your entire family will be begging for!
A subtle Ranch flavor takes a backseat, letting the Parmesan be the star.

Ingredients
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 cup crushed Ritz crackers (about 24 crackers)
  • 4 ounces Parmesan Cheese, shredded
  • 1 tablespoons dried parsley flakes
  • 2 tablespoons Ranch Dressing
  • 2 teaspoons garlic salt



Instructions
  1. In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.
  2. In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.
  3. Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.
  4. Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.
  5. Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.
  6. Serve hot.

Serves 6

This recipe found on Yellow Bliss Road

Thursday, November 23, 2017

Lemon Pepper Chicken


INGREDIENTS
1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breasts
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic
Chopped parsley, for garnish

DIRECTIONS

Preheat oven to 400°.

In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon.
Toss halved chicken breasts in the flour mixture until fully coated.
Slice 1 lemon into thin rounds.

In a large skillet over medium high heat, heat olive oil.
 Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes.
Flip chicken breasts.

To the same skillet, add the chicken broth, butter,
garlic and lemon slices and transfer skillet to the oven.
Bake until the chicken reaches an internal temperature of 170° F
and the sauce has reduced slightly, 10 to 15 minutes.
Spoon sauce on top of chicken. Garnish with parsley.

Photos by Ethan Calabrese


Monday, November 6, 2017

Monte Cristo Sandwich



"This Sandwich is dipped in a thick, creamy batter and pan-griddled in butter. And then there's powdered sugar dusted on top. Typically, a sugary-sweet berry sauce is served on the side or poured on top, but I put Thanksgiving's leftover cranberry sauce on the inside to make this the most decadent thing since deep fried twinkies."      Nikki@NikSnacks
 

 













Monte Cristo Sandwich 
Serves 1

2 slices sandwich bread
1 teaspoon Dijon mustard
2 slices Gruyere or Provolone cheese
2 slices leftover ham and/or turkey
1 Tbsp prepared cranberry sauce
1 egg 
2 Tablespoons flour 
2 Tablespoons milk or cream 
1 Tablespoon butter
Powdered sugar, for dusting

Spread 1 slice of bread with the Dijon mustard. Then layer on 1 slice of cheese followed by both slices of ham or turkey and the last piece of cheese. Spread the cranberry sauce on the other piece of bread, then press it, spread side down, on top of the cheese to create the sandwich. Place a skillet over medium-high heat. As the skillet heats, whisk the egg, flour and milk in a shallow bowl until blended.


Put the butter in the center of the pan. As it starts to melt, hold the sandwich together firmly and briefly submerge one surface in the egg batter then twist and submerge the other surface. Immediately place the sandwich in the pan, before the butter browns. Grill the sandwich on the first side for about 3 to 5 minutes, until golden brown. Then flip it with a spatula and grill it on the second side for another 3 to 5 minutes. Using a spatula, transfer the sandwich from the pan to a plate or cutting board, slice it in half and dust with powdered sugar and serve.


See more at 
http://www.niksnacksonline.com/
 
  



Monday, October 30, 2017

Pulled Pork in the Crock Pot





(1) 6-7 pound pork shoulder roast or Boston Butt from Harter House
Dry Rub
3-4 drops Liquid Smoke (optional)


My favorite Dry Rub
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

Add all ingredients to a small bowl and stir until combined.

Rinse roast with cold water then pat dry with paper towels.  Using your hands, rub roast with Dry Rub until evenly coated.

Cover rubbed roast with plastic wrap and refrigerate overnight if possible.  It’s not a deal-breaker if you can’t but it’s SO much better if it can soak up the flavors of the rub overnight.

Remove the plastic and place the roast, fat-side down, in a large crock pot.  Cover and cook on high for 4 hours.  Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to use for gravy or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.

Remove roast from crock pot.  The meat will “pull” away easily.  Toss or serve with BBQ sauce if desired.

Enjoy!


Monday, October 16, 2017

Homemade Baked and Buttery Soft Pretzels

Do you love Auntie Anne's Pretzels? 


I have not tried this recipe yet, but I'm excited to try this!
Doesn't it look delicious?   ~Shelly




Braided and baked soft pretzels.

Ingredients

  • 3 cups of all purpose flour plus a little more for dusting 
  • 1/4 cup of sugar 
  • 2 teaspoons of salt
  • 1.25 cups of warm water
  • 1 teaspoon of sugar 
  • 4 teaspoons of active, dry, baker’s yeast 
  • 1 tablespoon and 1 teaspoon of melted butter or vegetable oil for the dough
  • 2 tablespoons of melted butter for brushing after baking
  • 4 cups of hot water
  • 1/2 cup of baking soda
  • Pretzel, kosher, or coarse sea salt for salting the pretzels

Equipment

  • Small bowl
  • Large mixing bowl
  • 1 or 2 baking sheets
  • Aluminum foil
  • Large pot
  • Slotted spoon
  • Rubber spatula
  • Cup, tablespoon, and teaspoon measurements
  • Pastry / basting brush
  • Large flat surface
  • Knife

Directions

  1. Combine the 3 cups of flour, 2 teaspoons of salt, and 1/4 cup of sugar in a large mixing bowl. Mix the dry ingredients well using a fork. man-fuel-food-blog-homemade-soft-pretzels-recipe-dry-ingredients
  2. In a small bowl, mix the 1.25 cups of warm water with a teaspoon of sugar and the 4 teaspoons of yeast. Mix well until dissolved and let the mixture sit for about 10 minutes until it gets a little frothy. It may even smell a little bit like beer, which is good because yeast is one of the ingredients that gives beer a lot of its distinctive flavor and aroma. man-fuel-food-blog-homemade-soft-pretzels-recipe-yeast
  3. After 10 minutes, melt a tablespoon of butter in the microwave (or use vegetable oil) and add it to the flour mixture along with the yeast liquid. man-fuel-food-blog-homemade-soft-pretzels-recipe-flour-and-yeast
  4. Mix the ingredients well starting with a rubber spatula. When the dough starts to form into a uniform paste, you can use your hands to knead the dough for 6 to 8 minutes until all of the ingredients are well incorporated and you can shape the dough into a ball. Don’t overdo it with the kneading though. The idea is just to get everything well mixed. man-fuel-food-blog-soft-pretzels-recipe-dough-ball
  5. Next, use a teaspoon of vegetable oil to grease the outside of the entire dough ball to keep it from sticking to the bowl as it rises.
  6. Cover the dough with plastic wrap or a towel and let it rise for 1 hour at room temperature (don’t refrigerate!). man-fuel-food-blog-soft-pretzels-recipe-covered-dough
  7. After an hour, the dough will have risen noticeably and be very soft to the touch. You’ll also start to smell that wonderful yeast and dough combination that is a precursor to baked breads. man-fuel-food-blog-homemade-pretzels-recipe-risen-dough
  8. At this point, start to pre-heat your oven to 450 degrees F.
  9. Dust a flat, clean surface like a counter-top with some flour and carefully get the dough ball out of the bowl and onto the counter. Dust the top of the dough with a little more flour to help keep it from sticking. man-fuel-food-blog-homemade-soft-pretzels-recipe-risen-dough
  10. Dust your hands with flour and cut the dough in half. Start stretching and forming half the dough into an elongated rectangle that you can then cut into 6 equal pieces. When you have a nice stretched rectangle, cut the dough into six pieces and repeat this process for the other half of the dough. You should end up with 12, evenly sized pieces of dough. man-fuel-food-blog-homemade-soft-pretzels-recipe-dividing-dough
  11. Now it’s time to create some fun shapes! Roll out a piece of dough into a long, thin cord. The length is really up to you depending on what kind of shapes you want to make. The typical bowed pretzel shape is always fun and you’ll need a decently long cord for that. I found that the usual pretzel shape is great, but I also really liked just rolling out a cord of dough and tying it in a single knot (like the first knot in a square or granny knot for anyone that knows their knots). I don’t recommend the long twisty style you might see in my pictures. Those looked fun, but didn’t give the best results. man-fuel-food-blog-soft-pretzels-recipe-braiding-pretzels
  12. Repeat this process for all of the pieces of dough. Mix and match the shapes as you like! man-fuel-food-blog-soft-pretzels-recipe-braided-pretzels
  13. When done with the braiding, get 4 cups of hot water and 1/2 a cup of baking soda ready to use. If your hot tap water isn’t clean or isn’t hot enough just heat some cold water and let it cool slightly so that it is hot, but not boiling. Some light steam is ok. Then add in the baking soda and mix until well dissolved. This step is especially important because this alkaline mixture of baking soda and water is what will help to give the pretzels that deep brown color on the outside as well as that nice outer texture that is so characteristic of soft pretzels. It works because the alkaline mixture speeds up the browning process as the pretzels cook.  man-fuel-food-blog-soft-pretzels-recipe-baking-soda-and-water
  14. Line a baking sheet with aluminum foil (2 baking sheets if your pretzels won’t all fit on one sheet). Keep in mind that the pretzels will expand a bit as they bake. Also make sure to grease the foil very well using butter or vegetable oil. This will help to keep the pretzels from sticking when they bake.
  15. Using a slotted spatula or large slotted spoon, carefully scoop up a pretzel and place it into the hot baking soda mixture. Let it sit for 15 seconds or so as you splash some of the water over the top using the spatula or spoon. Then take it out of the water, let it drain a bit, and place it on the baking sheet. Repeat this process for all of the pretzels. man-fuel-food-blog-soft-pretzels-recipe-blanched-dough-in-baking-soda
  16. Sprinkle the pretzels with pretzel salt, kosher salt, or coarse sea salt. Don’t go overboard with the salt, but just make sure to lightly cover the tops.
  17. Slide the baking sheet(s) into the oven and make the pretzels for 10 minutes or until they are a nice deep brown. Not all areas of the pretzel will get that deep brown, so just pull them out as soon as the outermost edges are that classic pretzel color. man-fuel-food-blog-soft-pretzels-recipe
  18. Melt 2 tablespoons of butter in the microwave to brush butter onto the pretzels. man-fuel-food-blog-soft-pretzels-recipe-melted-butter
  19. Brush each pretzel with a nice amount of butter to coat the entire top. Then throw them in the oven for another 1 to 2 minutes. You’ll end up with some rich, buttery, glistening pretzels. man-fuel-food-blog-buttereing-homemade-soft-pretzels-recipe
  20. Serve them immediately or, better yet, let them cool. I discovered that the pretzel flavor actually depends as these pretzels cool. They taste great piping hot, but they taste even more like traditional pretzels when they cool down. man-fuel-food-blog-homemade-soft-pretzels-recipe
  21. Eat them with your favorite mustard for a savory treat or eat them like a dessert dipped in a sweet vanilla glaze! These pretzels work as a salty or sweet treat. They’re also just wonderful plain or buttered.
  22. If you have leftover pretzels, place them in a sealed plastic zipper bag and refrigerate. Use them the next morning to make pretzel breakfast sandwiches! man-fuel-food-blog-homemade-pretzels-recipe-pretzel-bun-breakfast-sandwich

Monday, October 9, 2017

Easy Crab Ragoon with Sweet and Sour Sauce


Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.
This sounds much better than Chinese takeout.
Give it a try!


Ingredients:
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers - at Harter House in the produce section
Oil, for deep frying

Directions:

Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below.  Pinch to seal tight and make sure that there is no leakage.


Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Use real crab meat if possible.Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
To make the sweet and sour sauce, please refer to my 


SWEET & SOUR SAUCE
1 cup sugar
Mix with 2 T. cornstarch
½ Cup Cider Vinegar
½ Cup pineapple juice
½ Cup Ketchup
1 tsp Soy Sauce
2 T Water
1 cup pineapple chunks (or tidbits)

Combine and heat on the stove top till it reaches the desired thickness.

Tuesday, September 26, 2017

The Best part of Autumn is really the Food


Just a few cool nights and I'm ready for Fall!

When you think about it, besides the cool-weather clothes and glorious multi-hued foliage, the best part of autumn is really the food.

Let Harter House and
Harter House World Flavors inspire you!


Herein, I present the Top 10 food-related reasons to love fall:

10. Fresh nuts from the shell using a nutcracker.

9. Oktoberfest!!

8. Roasted vegetables: I always feel like I get an extra boost of beta-carotene in the fall. Serve this hearty and colorful side dish with any winter-time main course meal.
4 servings
Ingredients:
1 lb. red or new potatoes, halved
2 large carrots, peeled and cut into 1" pieces
2 parsnips, peeled and cut into 1" pieces
1 medium rutabaga, cubed
1 large onion, cut into 1" pieces
2 leeks, cut into 1" rounds
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme
6 cloves garlic, minced
1/3 cup olive oil
Salt
Freshly ground black pepper
Instructions:
Step 1: Preheat oven to 400°F.
Step 2: In a large baking dish, toss vegetables and herbs with olive oil. Season well with salt and pepper and toss again to combine. Bake for about 45 minutes, stirring occasionally, until vegetables are tender and lightly browned.

7. Mother Nature’s broad-strokes of gold, crimson and orange, along with the harvest moon, are all vibrant reminders of the earth’s bounty.

6. The aroma of chimney smoke makes city streets smell like the country.

5. Halloween candy! And caramel apples!

4. Summer’s over and winter’s not yet here. Now is the time to ride the wave of nature’s most soulful season. Sure, there’s pumpkin. But I think about roasts and stews and chili, and seasonal cakes and pies (pecan, apple and the like).

3. I find the color-burst of trees so breathtaking that I’m almost afraid to drive (I’m easily distracted). So I walk a lot, in the cool temps with a warm fleece under a blue sky. And then I reward myself with a coffee and fresh-baked treat from our Harter House Bakery.
2. Roasted chestnuts.

1. For some people it’s time to make the switch from Gin &Tonics back to red wine! However, I drink red wine year round.





And finally, to get you in the mood for all of it, here’s a simple recipe for Kraft Caramel Apples. After all, who needs hot weather and cool lakes when you’ve got caramel apples?



Yield:
5 servings
Ingredients:
5 apples (any variety will do)
1 package (340 g) Kraft Caramels
2 tbsp water
Chopped peanuts, crushed Oreos, M&Ms or chocolate for decorating (optional)
Instructions:
Step 1: Wash and dry apples thoroughly. Insert stick into stem of each.
Step 2: Unwrap caramels and microwave with water in a large glass measure or mixing bowl on high for 3 to 3-1/2 minutes or until sauce is smooth when stirred.
Step 3: Dip apples into hot caramel sauce and turn until coated. Scrape off excess sauce from bottom of apples and decorate.
Step 4: Place on tray lined with waxed paper. Refrigerate until serving time.

Sunday, September 17, 2017

Spanakopita

 No matter what time of year, this Spanakopita recipe is always a huge hit. 
I Love taking it to a family gathering or "bring a dish" party.  I can even make it ahead and freeze it.

I start by opening a bottle of my favorite wine and consume while cooking.

                                       
Spanakopita
This Recipe made 16 triangles

1 lb. Spinach (baby – Bagged fine)
Leek – chopped Large Onion – chopped
1 bunch Green onion – Chopped
2-3 cloves of Garlic – Chopped
Dill
2 Eggs
2 Cups Crumbled Feta
1 tsp. Salt½ tsp. black pepper
1 lb. Fillo Dough
1 cup salted butter, melted
1)      Remove fillo from Freezer and put it in the refrigerator overnight to thaw.  As you prepare the filling, remove fillo from the fridge and leave on the counter

2)      Sauté onion, leek, green onion and garlic over medium high heat until softened.  Add Spinach, wilting the leaves.  Remove pan from heat.  Add Salt, pepper, dill, and feta mixing well.  Then add slightly beaten eggs, stirring well – to blend the ingredients.  Set mixture aside.










3)      Unroll fillo dough from package.  Lay it out flat on the countertop, with wax paper under and above the filo sheets.  Wet a dishtowel to cover the fillo you are not using, to keep it from drying out.  Use a sharp knife to cut fillo in half lengthwise to create two columns of equal size.   Cover one column with a damp towel.  Use other column to begin assembling.

4)      Take one sheet and brush with melted butter, and then place another sheet on top of the buttered side and brush with butter again.  Repeat until you have four layers of fillo.

5)      Place butter fillo in front of you lengthwise.  (The widest side towards you)  Take a heaping Tbl. of spinach mixture and place it on the bottom inside corner of the fillo.  Take the corner of the dough, underneath the spinach mixture so that the corner meets flush with the other side. Continue folding until there is no more fillo and you have a triangle.

6)      Repeat until filo or mixture is gone.  Place on a baking sheet and brush each triangle with more butter

7)      Bake at 350 for about 30 minutes or until the fillo dough is golden.



 
Tips
   
            I also like Athenos Feta Cheese.  Plain or mix  it up with flavored varieties.
            I like to chop all my vegetables before I start.  They tend to cook faster than I can
     cut. 
           
    
      Once, when I got started, my fillo dough was not separating properly.  I purchased it frozen and believe that I did not allow it enough time to thaw.  So be sure to allow it time to thaw completely.  I decided then to make it as a pie.  Layering the equivalent of 4 sheets, but if I had two or even three, it was ok, and buttering the top as I went.  I then spread half the feta mixture on top, covered with four more sheets of fillo and butter, spread the second half of the fillo mixture, and topped with four more sheets of fillo and butter.
Spanakopita Pie
    
Find everything you need at Harter House and Harter House World Flavors