Ingredients:

• 1 package of frozen spinach, thawed and drained
• 1 package of filo pastry sheets
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of crumbled feta cheese
• 1/4 cup of chopped fresh dill (or 1 tablespoon of dried dill)
• 1/4 cup of chopped fresh parsley
• 1/4 cup of olive oil
• Salt and pepper, to taste

View this post on Instagram

A post shared by Akis Petretzikis (@akis_petretzikis)

Instructions:

1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the thawed and drained spinach, chopped onion, minced garlic, crumbled feta cheese, chopped dill, chopped parsley, olive oil, salt, and pepper. Mix everything together until well combined.
2. Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet of phyllo on top and repeat the process until you have a stack of about 5-6 sheets.
3. Spoon some of the spinach and feta mixture onto the filo stack, spreading it out evenly. Be careful not to overfill.
4. Roll up the filo stack into a log, folding in the edges to seal in the filling. Place the roll seam-side down on a baking sheet lined with parchment paper.
5. Repeat the process with the remaining filo sheets and spinach filling until you’ve used up all the ingredients. Brush the tops of the spanakopita rolls with a little more olive oil to help them crisp up in the oven.
6. Bake in the preheated oven for 25-30 minutes, or until the spanakopita is golden brown and crispy on the outside. Remove from the oven and let cool for a few minutes before slicing into individual portions. Enjoy!

View this post on Instagram

A post shared by (@antoniacooksofficial)

The post How to Make Great Spanakopita Every Time appeared first on foodisinthehouse.com.

Ingredients:

• 1 package (10 ounces) of frozen chopped spinach
• 1 cup of feta cheese
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of chopped fresh dill
• 1/4 cup of chopped fresh parsley
• 2 green onions
• 2 cloves garlic
• Zest of 1 lemon
• Salt
• Black pepper
• 1/2 cup of unsalted butter
• 1 package (16 ounces) of phyllo dough, thawed according to package instructions

View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine thawed and drained chopped spinach, crumbled feta, ricotta, Parmesan, dill, parsley, green onions, minced garlic, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat until you have a stack of about 5-6 sheets.
3. Spoon a portion of the spinach and cheese mixture along one edge of the phyllo stack. Roll the phyllo dough over the filling to create a log or cigar shape. Brush the top with more melted butter.
4. Place the rolled spanakopita on a baking sheet lined with parchment paper. Repeat the process until all the filling is used.
5. Bake in the preheated oven for 20-25 minutes or until the spanakopita are golden brown and crispy. Remove from the oven and let them cool slightly before slicing. Serve these incredibly moreish spanakopita warm as an appetizer or snack.

View this post on Instagram

A post shared by Deakideaksfood (@deaksgrub)

The post These Spanakopita are Incredibly Moreish appeared first on foodisinthehouse.com.

Try these pastries the next time you find yourself at a French bakery or traveling through the country itself.

Canele

Canele is a pastry that is popular in the southwestern Bordeaux region of the country. These cinnamony, sugary, and liquor-infused baked goods are devilishly rich, and proof that this city produces other outstanding food and drink products outside of its world-famous wines.

Eclair

Have you ever tried an eclair before? This delicate, filled pastry is a mix of spongy dough and a filling that typically is either with creams or chocolates. They are widely made and available throughout the world, proving the influence of French pastries.

Macaron

Last but certainly not least are macarons, a pastry delight that has surged in popularity in recent years. Macarons are light, airy, and delicious, made with almond meal and meringue. You can find them in all kinds of flavors at French bakeries around the world.

The post French Pastries That You Must Try appeared first on foodisinthehouse.com.

These fried doughy treats are typically either glazed with a sugary substance or filled with a sweet ingredient such as fruit jams or chocolate sauces. Did you know, however, that savory doughnuts are now becoming one of the biggest doughnut trends in the world?

Creative chefs all around the globe have begun to experiment with savory toppings and fillings for doughnuts in order to make a one-of-a-kind treat. When you think about it, it makes all the sense in the world. Fried dough goes great with savory things, even if that’s not normally what you associate a doughnut with.

If you can find it in a bagel, nowadays, you can find it in a doughnut. The only real difference is that the doughnut version of these treats is made with fried, airy dough instead of the heavy and baked bread that results from the process of making a bagel.

From doughnuts and lox to pizza doughnuts, you can really find all kinds of variety in the world of savory doughnuts. Have you tried one yet?

The post Savory Doughnuts: Delicious or Strange? appeared first on foodisinthehouse.com.

Ensaimada originated in Mallorca, a large island located to the east of mainland Spain in the Mediterranean Sea, in the 16th or 17th century. After the expulsion of the Moors that used to rule in the island area, pork lard was able to be used freely in gastronomy, and this became the key, differential ingredient in this pastry.

Mallorcan ensaimada typically contains a few simple ingredients that, when combined, make a rich and delicious treat. 

Its main ingredients are the aforementioned pork lard, which is called “saim,” flour with a high gluten content, water, sugar, eggs, and a fermentation starter. It’s baked in an oven until golden-yellow and delicious.

Ensaimada can contain a variety of fillings or none at all. Often, ensaimadas are filled with a sweet cream or with chocolate. During festival seasons in the Balearic Islands, you’ll also sometimes find ensaimada with pumpkin, apricot, or even berry jams!

Does this pastry sound good to you? Trust me, it’s worth trying if you ever find yourself in front of one!

The post Ensaimada is a Delicious Mallorcan Pastry appeared first on foodisinthehouse.com.

Ingredients:

• 1 package of frozen spinach, thawed and drained
• 1 package of filo pastry sheets
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of crumbled feta cheese
• 1/4 cup of chopped fresh dill (or 1 tablespoon of dried dill)
• 1/4 cup of chopped fresh parsley
• 1/4 cup of olive oil
• Salt and pepper, to taste

View this post on Instagram

A post shared by Akis Petretzikis (@akis_petretzikis)

Instructions:

1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the thawed and drained spinach, chopped onion, minced garlic, crumbled feta cheese, chopped dill, chopped parsley, olive oil, salt, and pepper. Mix everything together until well combined.
2. Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet of phyllo on top and repeat the process until you have a stack of about 5-6 sheets.
3. Spoon some of the spinach and feta mixture onto the filo stack, spreading it out evenly. Be careful not to overfill.
4. Roll up the filo stack into a log, folding in the edges to seal in the filling. Place the roll seam-side down on a baking sheet lined with parchment paper.
5. Repeat the process with the remaining filo sheets and spinach filling until you’ve used up all the ingredients. Brush the tops of the spanakopita rolls with a little more olive oil to help them crisp up in the oven.
6. Bake in the preheated oven for 25-30 minutes, or until the spanakopita is golden brown and crispy on the outside. Remove from the oven and let cool for a few minutes before slicing into individual portions. Enjoy!

View this post on Instagram

A post shared by (@antoniacooksofficial)

The post How to Make Great Spanakopita Every Time appeared first on foodisinthehouse.com.

Ingredients:

• 1 package (10 ounces) of frozen chopped spinach
• 1 cup of feta cheese
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of chopped fresh dill
• 1/4 cup of chopped fresh parsley
• 2 green onions
• 2 cloves garlic
• Zest of 1 lemon
• Salt
• Black pepper
• 1/2 cup of unsalted butter
• 1 package (16 ounces) of phyllo dough, thawed according to package instructions

View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine thawed and drained chopped spinach, crumbled feta, ricotta, Parmesan, dill, parsley, green onions, minced garlic, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat until you have a stack of about 5-6 sheets.
3. Spoon a portion of the spinach and cheese mixture along one edge of the phyllo stack. Roll the phyllo dough over the filling to create a log or cigar shape. Brush the top with more melted butter.
4. Place the rolled spanakopita on a baking sheet lined with parchment paper. Repeat the process until all the filling is used.
5. Bake in the preheated oven for 20-25 minutes or until the spanakopita are golden brown and crispy. Remove from the oven and let them cool slightly before slicing. Serve these incredibly moreish spanakopita warm as an appetizer or snack.

View this post on Instagram

A post shared by Deakideaksfood (@deaksgrub)

The post These Spanakopita are Incredibly Moreish appeared first on foodisinthehouse.com.

Try these pastries the next time you find yourself at a French bakery or traveling through the country itself.

Canele

Canele is a pastry that is popular in the southwestern Bordeaux region of the country. These cinnamony, sugary, and liquor-infused baked goods are devilishly rich, and proof that this city produces other outstanding food and drink products outside of its world-famous wines.

Eclair

Have you ever tried an eclair before? This delicate, filled pastry is a mix of spongy dough and a filling that typically is either with creams or chocolates. They are widely made and available throughout the world, proving the influence of French pastries.

Macaron

Last but certainly not least are macarons, a pastry delight that has surged in popularity in recent years. Macarons are light, airy, and delicious, made with almond meal and meringue. You can find them in all kinds of flavors at French bakeries around the world.

The post French Pastries That You Must Try appeared first on foodisinthehouse.com.

These fried doughy treats are typically either glazed with a sugary substance or filled with a sweet ingredient such as fruit jams or chocolate sauces. Did you know, however, that savory doughnuts are now becoming one of the biggest doughnut trends in the world?

Creative chefs all around the globe have begun to experiment with savory toppings and fillings for doughnuts in order to make a one-of-a-kind treat. When you think about it, it makes all the sense in the world. Fried dough goes great with savory things, even if that’s not normally what you associate a doughnut with.

If you can find it in a bagel, nowadays, you can find it in a doughnut. The only real difference is that the doughnut version of these treats is made with fried, airy dough instead of the heavy and baked bread that results from the process of making a bagel.

From doughnuts and lox to pizza doughnuts, you can really find all kinds of variety in the world of savory doughnuts. Have you tried one yet?

The post Savory Doughnuts: Delicious or Strange? appeared first on foodisinthehouse.com.

Ensaimada originated in Mallorca, a large island located to the east of mainland Spain in the Mediterranean Sea, in the 16th or 17th century. After the expulsion of the Moors that used to rule in the island area, pork lard was able to be used freely in gastronomy, and this became the key, differential ingredient in this pastry.

Mallorcan ensaimada typically contains a few simple ingredients that, when combined, make a rich and delicious treat. 

Its main ingredients are the aforementioned pork lard, which is called “saim,” flour with a high gluten content, water, sugar, eggs, and a fermentation starter. It’s baked in an oven until golden-yellow and delicious.

Ensaimada can contain a variety of fillings or none at all. Often, ensaimadas are filled with a sweet cream or with chocolate. During festival seasons in the Balearic Islands, you’ll also sometimes find ensaimada with pumpkin, apricot, or even berry jams!

Does this pastry sound good to you? Trust me, it’s worth trying if you ever find yourself in front of one!

The post Ensaimada is a Delicious Mallorcan Pastry appeared first on foodisinthehouse.com.