Chef Joeys Spanakopita Casserole Dairy Free Food

CHEF JOEY'S SPANAKOPITA CASSEROLE (DAIRY FREE)

Steps:

• Remove the puff pastry from its package and let it thaw for at least 40 minutes.
• Cut up your potato and add enough water to cover. Boil until fork tender.
• In the mean time, melt the coconut oil in a large saute pan.
• Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
• Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
• Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
• Shred the cheese and add the eggs and combine well and set aside.
• Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
• Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
• Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
• Remove the greens from the freezer if they're still in there.
• Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
• Salt and pepper the potatoes.
• The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
• Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
• Bake in a 350'F oven for 40 minutes.
• When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
• Serve hot.
• Bon Appetit!

SPANAKOPITA

Steps:

• Preheat the oven to 400 degrees F.
• Cut phyllo in half long ways and cover with a damp paper towel.
• Mix goat cheese, pine nuts, rosemary, parsley and garlic thoroughly. Season with salt and pepper, to taste.
• Brush piece of phyllo with butter and lay out long ways in front of you. Place 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle, brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan for 10 to 12 minutes.

SPANAKOPITA

Steps:

• Place oven rack in center of the oven and preheat to 400 degrees F.
• Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
• On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

CHEF JOEY'S DAIRY FREE POUND CAKE

Steps:

• Zest the lemons and set aside. Do this before juicing as its easier.
• Set oven to 325'F.
• Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
• Sift the spelt, baking powder and salt together in a medium bowl and set aside.
• In the bowl of a stand mixer cream the margarine until it's light and fluffy.
• Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
• Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
• Beat in the lemon zest and juice.
• With a good rubber spatula add in the sifted dry ingredients until well mixed.
• Mix in the vegan sour cream.
• Put the batter into your prepared tube cake pan.
• Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
• Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
• Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
• You can make this a few days ahead.
• Wrap in tin foil and store in the fridge.
• Remove what you're going to eat before serving and let come to room temperature.
• Bon Appetit!

CHEF JOEY'S HERB AND MUSHROOM QUICHE (DAIRY FREE)

Steps:

• Preheat oven to 350'F. Put rack in the middle of the oven.
• On a lightly floured surface, roll out one sheet of puff pastry and put it into a 9 inch pie pan. I wish I had a square pie pan, it would be easier to use, but a round one works OK.
• Put the rolled out puff pastry into your pie pan leaving the edges hang over a little because the pastry will shrink.
• Poke holes "all over" the puff pastry and bake for 20 minutes. Let cool and prepare your ingredients.
• In a non-stick saute pan cook the celery and green onions until slightly soft, add the mushrooms and saute for about 3 more minutes. Set this aside.
• Chop up your herbs and grate your cheese.
• Whisk up the eggs and add the milk and salt and pepper. Give it a good stir. At this point I mixed the sauteed veggies to the egg milk mixture and gave it another good stir.
• Once the puff pastry shell is cooked remove it from the oven -- leaving the oven on.
• Take 1/2 the blue cheese and sprinkle it onto the bottom of the puff pastry crust. The other half will go on top. Then sprinkle the the Monterrey jack cheese on the bottom and up the sides of the puff pastry. If you don't use it all save what you have left for the top.
• Add the veggie, egg/milk mixture into the puff pastry crust. Sprinkle with the fresh herbs and sprinkle the rest of the cheese you have left on top.
• Bake for 40-45 minutes.
• Bon Appetit!

SPANAKOPITA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
• Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender - about 10 minutes. Remove from heat.
• Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
• Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.