You can use fresh or frozen spinach. Sprinkle on some red pepper flakes if you want a bit of heat also.Make sure to cut your pizza BEFORE you cook it. Like Mollie Katzen, Tal Ronnen, the L.A.-based chef of Crossroads, is a pioneer of produce-heavy cuisine. The multiple sheets will cover any minor problems.Also, I kind of wanted to mimic an edge of crust around the edge of a pizza, so I took some single sheets of phyllo dough, brushed them on one side with olive oil and then rolled them up!If you have any edges overhanging, don’t chop them off! I’ve been making it for YEARS and still love it.Moosewood does have a reliably good tabouli recipe; I understand why you’re still making it. I haven't made it in years but it was really good. Either way, be sure to press out liquid with paper towels. I’ve made it many times over the years, and have never been disappointed.You got me curious about Dickensonian now, so I referenced it, and I came up with the idea that Charles Dickens wrote about meager existence, how pheasants ate brothy and ‘what they had’ type soups, and they ate to survive…seems to make sense to me I am making this soup, and I love paprika, as well as cumin, I put them in my meat balls and pasta sauce!Cumin goes really well in meatballs, I completely agree. Here’s the recipe: Love this. My favorite recipe is the tabouli salad.
Mar 23, 2012 - spanakopita Originally uploaded by nyxie. Mar 9, 2017 - Explore alpartridge's board "Mollie Katzen Recipes" on Pinterest.
I started obsessing about “Dickensonian” then and have never gotten over it. Bake for 30 minutes, or until deeply-golden brown. She also had a zucchini crusted pizza that is killer! Moosewood was our go-to for so many things in those days–I still make the mushroom moussaka once in awhile.What an awesome story – I lucked out and found The Moosewood cookbook at the Friend’s of the Library bookstore. It didn’t feel filling at all. It’s more spanakopita than pizza, but trust me, it’s delicious. Season with red pepper flakes and salt and pepper9) Before you cook the pizza, cut it into pieces.
Roll them up and place them around the edge of the baking dish to mimic a pizza crust.5) Brush the top of the dough with olive oil and poke a few holes in the surface so steam can escape.6) Crumble the feta-spinach mixture in the bottom of the baking sheet. I spent hours pouring over its intricately decorated hand-lettered pages, entranced by the ethnic recipes and liberal use of herbs and spices.By the time I could walk and drive again, I’d read The Moosewood Cookbook so many times I felt as if I had an intimate personal relationship with Mollie Katzen. It looks like it feels lighter than air and I can imagine biting into a piece. That’s fine! That happened to me when I originally came up with this recipe. I love it. You could definitely do more if you want, but I thought it was a good light amount of cheese.Then sprinkle on your onions and roasted red peppers. :D I'm making this for my next dinner party!Awesome. I should have mentioned I first learned to make spanakopita from the Moosewood Cookbook.
In 1977, before celebrity chefs, cable TV, and blogging made food zeal commonplace, Mollie’s far-off support was rare and liberating.With chickpeas, vegetables, and Moorish spices, the soup’s Spanish origins are obvious.