Rachael Rays Spanakopita Burger Food

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.

SPANAKOPIZZA

Steps:

• Heat oven to 425 degrees F.
• Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with a touch of extra-virgin olive oil and sprinkle it with oregano. Bake dough 10 minutes.
• While the pizza dough bakes, heat a tablespoon of extra-virgin olive oil (1 turn of the pan) in a large nonstick skillet over medium to medium-high heat. Add butter to the warm oil, then the chicken or turkey. Lightly brown the meat 3 to 4 minutes, then add the chopped red onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles.
• Once the pizza has cooked 10 minutes, remove dough and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella or provolone, roasted peppers and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp.
• Remove pizza from oven, top with chopped parsley or arugula, cucumbers and hot peppers and serve.

SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER AND YOGURT SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
• Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

CHICKEN OR TURKEY SPANAKOPITA BURGERS AND FRIES WITH YOGURT DIP

Steps:

• Preheat oven to directions on the package and bake fries until crisp.
• Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
• Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
• Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
• Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.
• Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.

RACHAEL RAY'S SPANAKOPITA BURGER

Steps:

• Heat a large nonstick skillet over medium heat.
• To one side, add a little extra-virgin olive oil and a tablespoon of butter.
• When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes.
• Transfer the onions and garlic to a bowl to cool. Return pan to heat.
• Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink.
• Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
• Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
• Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high.
• Add patties and cook 6 inches on each side.
• Place on buns, top with lettuce, tomatoes, olives, and red onion.

A BURGER FOR RACHAEL

Steps:

• Heat oven to 500 degrees F.
• Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side.
• While burgers cook, sliced cheese and tomatoes, onions and basil and reserve.
• In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.
• Melt cheese on burgers.
• Toast buns.
• Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.

RACHAEL RAY'S SPANAKOPITA BURGERS

Steps:

• Heat a large nonstick skillet over medium heat.
• To one side, add a little extra-virgin olive oil and a tablespoon of butter.
• When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
• Return pan to heat.
• Squeeze all the water out of the thawed spinach.
• Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
• Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
• Mix and form into 4 patties, 1-inch thick.
• Raise heat on pan to medium-high.
• Add patties and cook 6 minutes on each side.

STRETCH A BUCK TURKEY AND BEAN BURRITO BURGERS

Steps:

• Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.
• While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
• Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

RACHAEL RAY'S SPINACH ARTICHOKE BURGERS

Steps:

• Preheat a grill, grill pan or large nonstick skillet to medium-high.
• If using a grill pan or skillet, preheat the broiler.
• Place the ground chicken in a medium bowl and season with salt and pepper.
• Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
• Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
• If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
• If using a grill pan or skillet, broil the bread on both sides until toasted.
• Rub the toasted bread with the remaining garlic.
• Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
• In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone.
• If cooking on the grill, drop the lid to melt the cheese.
• If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
• Place a burger on top of each of the tomato slices and serve immediately.

SPANAKOPITA BURGERS

Steps:

• Make the tzatziki sauce first so the flavors have a chance to meld. If you drain the yogurt first, your sauce will be super thick and delicious. Combine all sauce ingredients, stir well and refrigerate.
• You can either buy drained yogurt (known as Greek, Hungarian or Bulgarian yogurt, and maybe you can find it under other names, it's all the same, and it's very thick) or drain your own. I drain mine by putting it into a coffee filter over a deep container and popping it into the refrigerator for about 24 hours. All of the liquid will drain out and the yogurt will be super thick. I start with 16 ounces and it drains down to about 8 or 10 ounces, which is perfect for the 4 patties the recipe makes. Discard the liquid.
• To paste the garlic, mince it finely then add a bit of salt to the pile. Lay your blade flat on top of the pile and, with the heel of your hand, apply pressure and push down and away. The salt will act as an abrasive and break the bits of garlic down. After a couple of minutes of this, the garlic will be a paste. Once the garlic is a paste, it will go all through the yogurt smoothly without leaving chunks.
• Now, to the patties. In a large mixing bowl, combine ground chicken, onion, and garlic. Squeeze all the water out of the spinach and separate it as you add it to the bowl. Crumble the feta cheese into the bowl. Add the breadcrumbs, egg, steak seasoning, salt and 1 tbsp of olive oil. Mix it all together so that all the ingredients are evenly distributed, but don't overwork it.
• Form the mixture into 4 patties and drizzle each with the remaining olive oil, turning to coat both sides.
• Brown the patties in a medium hot skillet, about 6 minutes on the first side, and about 4 minutes on the 2nd side. You're looking for a nice brown color on each side. To get the best color, once you put them in the skillet, don't move them until you're ready to flip. Your nose will tell you when they're ready.
• If you use a non-stick skillet, the olive oil you've drizzled over the patties will be sufficient and there will be no need to add more oil to the skillet.
• Warning! Your house will smell phenomenal!
• Serve the patties with a Greek salad, some warm pita bread, and the tzatziki on the side.