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Spinach and Feta Pies
Makes 2 servings
INGREDIENTS
6 sheets phyllo dough, thawed
4 tablespoons unsalted butter, divided
1 bag fresh baby spinach
1/2 cup yellow onion, chopped
2 garlic cloves, chopped
1/4 cup heavy cream
1/2 cup Feta cheese, crumbled
2 tablespoons pine nuts, toasted
2 teaspoons red wine vinegar
Kosher salt and fresh pepper to taste
METHOD
1. Brush each sheet of phyllo with some of the butter and stack on top of
each other.
2. Use the larger cutter to cut out 2 bases; cover and set aside.
3. In a large skillet over medium-high heat, add remaining butter.
4. Add spinach then stir until wilted.
5. Add remaining ingredients and cook until bubbly.
6. Preheat the Pie & Pastry Baker until the green Ready Light turns on.
7. Carefully place a circle of layered phyllo over each Pie Mold.
8. Press into place using a spatula.
9. Divide filling between the two Pie Molds.
10. Close Lid and cook for 10 minutes or until pastry edges are brown.
11. Remove and let cool for a few minutes before serving.
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Best White Cupcakes
Makes 4 large cupcakes
INGREDIENTS
1/4 cup unsalted butter, softened
1/4 cup shortening
1 1/2 teaspoons baking powder
2/3 cups granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 large egg whites
1 1/3 cups cake flour
1/2 cup whole milk
METHOD
1. Preheat the Pie & Pastry Baker until the green Ready Light turns on.
2. In a bowl, cream the butter, shortening, baking powder, sugar, salt and
extracts for 5 minutes using a mixer until light and fluffy; scrape the sides.
3. Add the egg whites then mix well; scrape sides again.
4. Add the flour and milk; mix until just smooth.
5. Pour batter into Pie Molds until each is 2/3 full.
6. Close Lid and cook for 8 minutes.
7. Check for doneness by inserting a skewer slightly off-center, it should
come out with just a few moist crumbs clinging to it. If it has a streak of
shiny batter on it, close the Lid, unplug and let stand for 5 minutes then
retest for doneness.
8. Remove cupcakes then repeat with remaining batter.
9. Batter can be stored in an airtight container in the refrigerator up to 3
days.
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