Vegetable and Goat Cheese Phyllo Pie

 

From the American Heart Association
(https://www.goredforwomen.org/?recipe=vegetable-goat-cheese-phyllo-pie)

Serves 4; 1 wedge per serving

Ingredients

• Cooking spray
• 1 tablespoon olive oil
• 4 to 5 medium green onions, chopped (about 1 cup)
• 2 medium zucchini, thinly sliced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 medium garlic cloves, minced
• 1 cup fat-free evaporated milk
• 1/2 cup egg substitute
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 6 sheets frozen phyllo dough (each 14 x 9 inches), thawed
• 1 1/2 ounces soft goat cheese

Nutrition Facts

• Calories 230
• Total Fat 7.0 g
• Saturated Fat 2.0 g
• Polyunsaturated Fat 1.0 g
• Monounsaturated Fat 3.0 g
• Cholesterol 7 mg
• Sodium 318 mg
• Carbohydrates 28 g
• Fiber 5 g
• Sugars 12 g
• Protein 15 g

Dietary Exchanges: 1 starch, 2 vegetable, 1/2 fat-free milk, 1 very lean meat, 1 fat

Preparation

1. Preheat the oven to 375°F. Lightly spray a 9-inch pie pan with cooking spray. Set aside.
2. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions for 2 minutes, or until softened, stirring frequently.
3. Stir in the zucchini. Cook for 4 minutes, or until beginning to brown, stirring frequently.
4. Stir in the spinach, parsley, mint, and garlic. Cook for 2 minutes, stirring frequently.
5. In a small bowl, whisk together the evaporated milk, egg substitute, pepper, and nutmeg. Set aside.
6. Working quickly and keeping the unused phyllo covered with damp paper towels to prevent drying, place one sheet of phyllo in the pie pan, gently pressing on the bottom and side of the pan, letting the ends overhang the pan. Repeat with the remaining phyllo, placing the sheets in a crisscross pattern.
7. Spoon the green onion mixture over the phyllo. Pour in the milk mixture, swirling if needed to cover the surface. Dot with the cheese.
8. Fold the ends of the phyllo toward the center of the pan, leaving a circle of the filling showing. Lightly spray the phyllo with cooking spray. Gently press the phyllo on the filling so the phyllo will hold its shape.
9. Bake for 30 to 40 minutes, or until golden. Transfer to a cooling rack and let cool for 15 minutes. Cut into wedges. Serve warm.

© American Heart Association. Look for other delicious recipes like this from our Go Red For Women magazine cookbooks published by Publications International, Ltd. (PIL) at ShopHeart.org.

Holly Jolly Jello Shots!

A Party Success
Last night the Brandt's had our Holiday Open House. The weather turned nasty, only half of the invited guests made it (mostly neighbors who didn't mind sliding to the house) for Holiday food, fun and laughter, and a few other brave souls. But by keeping abreast of the weather forecast, I changed my menu at the last minute and made some great table food for an intimate crowd of about 20 (19 to be exact). We had the normal - delicious oven butter lemon shrimp, chicken wings for the carnivorous types, homemade hummus and chocolate cookies. (I'll share my cookie cups later).

But here was the hit of the party!

Holly Jolly Jello Shots (yes with vodka - it was an adult party, and in spite of attending five colleges, I've never had jello shots and this crowd was just the ones to try it on.) Of course they could also be non-alcoholic!

Don't attempt these, unless you have time and patience, but they are easy to make, just high maintenance. The best part, is you can use spare time from cooling and jello setting) to make other fun finger food.

The fancy recipe was taken from the blog Tablespoon.com, but it's pinned on my Holiday Party Board at Pinterest.

Ingredients

                  1              3-ounce box cherry gelatin dessert

                  1              3-ounce box lime gelatin dessert

                  3              packets unflavored gelatin

                  1              14-ounce can sweetened condensed milk

                  1 1/2        cups vodka (may be flavored)

                  36            dollops whipped cream (for garnish -not shown)

                  36             mint leaves (for garnish - not shown)

                  36             small Marashcino cherries( not shown)

1. Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
2. For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
3. To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
4. Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
   
5. When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board or flat serving plate. Slice into even squares.

Optional: Top with whipped cream (I suggest from the can). Top with a small mint leaf and a red Maraschino cherry. I didn’t do this part, because…well because I forgot. The mint is still in the refrig next to the can whip cream. 

Happy Holidays

Spicy Brandt

stradercom@aol.com