Spanakopita and Feta with Shrimps in Phyllo Dough....and Heritage Festival...

Spanakopita

Feta and Shrimps in Phyllo Dough

Finally, I had sometime to write in this blog. It has been a busy summer not only for the moving, but also for the festivals. Edmonton (the city where we live) it is considered the Festival City of Canada with more than 30 events every year. These events are mainly in the summer; therefore, everybody enjoy every week a different festival before the arrival of the winter......where we have -30C....brrrrrrr!!

Of the many festivals that we enjoy, the one that I like the most is the Heritage Festival. This year were 62 pavillions representing 85 cultures from all over the world. A complete report of the past festival and its importance can be read here Heritage Festival (I), Heritage Festival (II), and Heritage Festival (III).

The Heritage Festival was the first place that introduced us to food from other countries. We have been lucky that since our arrival to Canada, we have been enjoying food from all over the world, and of course, we have incorporate them in our daily meals. One of the Greek pastrys that we tried for the first time here in Canada is Spanakopita....and of course....we felt in love with it!!

Spanakopita

700 grams of spinach (washed and chopped)

2 onions (chopped)

1/2 cup of each parsley and fresh dill (washed and chopped)

300 grams of feta cheese (crumbled)

200 grams of ricotta (to add creaminess)

4 eggs

Olive oil

Sea Salt, black pepper, nutmeg

Butter (melted)

1 package of phyllo pastry (about 500 grams) defrosted

In a deep pan, heat the olive oil and add the onions until they are translucent. Incorporate the spinach, parsley, and dill. Cook them for about 7 minutes. Add sea Salt, black pepper, and nutmeg. This mixture should be dry. Let it cool.

In a bowl, mix the feta, ricotta, and eggs. Incorporate the spinach mixture (it has to be cool). Mix it well.

In a bowl, combine melted butter with olive oil (I use half and half).

Remove the phyllo pastry from the package. I use a scissor to cut each sheet in half, and then fold it in half to make a long rectangle. In order to avoid them to dry it and crackle it, I cover them with a kitchen towel slightly humid.

Take a long rectangle of phyllo pastry, and using a pastry brush, paint it with the mix of olive oil and butter.

Take about 1 big tablespoon of spinach mixture, and put it in a corner. Star folding this rectangle like a flag to make a triangle shape. Cover it with more melted butter with olive oil.

Put them in a preheated oven at 375F for 30 minutes, or until golden brown. ENJOY!

 

 

  

And .....What if I have more phyllo sheets as left over?

Prepare a thick béchamel, add some feta cheese, parmiggiano cheese, salt, pepper. Add some shrimps sautee in olive oil with oregano. Mix them well. Take a long rectangle of phyllo pastry, and using a pastry brush, paint it with the mix of olive oil and butter. Take about 1 big tablespoon of shrimp mixture, and put it in a corner. Star folding this rectangle like a cigar. Cover it with more melted butter with olive oil.

Put them in a preheated oven at 375F for 30 minutes, or until golden brown. ENJOY!

 

 

Some of the food that we try this year in the Heritage Festival.....

 Papas a la Huancania from Peru

 Perogies from Ucrania

 Creme Anglaise et Sable from France

 Alicha from Eritrea

 Falafel from Israel

 Yemisir Kik Wat from Ethiopia

 

  Daal Bhat Tarkari , Aluchop, and Rice from Nepal

And a video with artistic performances from different cultures that were present in the Heritage Festival 2011....ENJOY!!