C10 - Sunday, July 29, 1984 -

North Shore News

TRACING-PAPER PASTRY

me off home-made ravioli and other mysterious
pastries for years to come.

I had a whole kitchenfull
of counter-space in those
days, but every surface was
covered with flour and dough
and stuffing and perspiration
for hours. I decided I was too
far past my carefree youth to
tackle something as
perishable and unstable as
filo.

the kitchen
ranger

=

by Eleanor
Godley

Filo, phyllo, strudel, leaf
pastry — whatever you call
it, the books are full of
foreboding about using it.
“*Don’t let it dry out, above
all’’; ‘*Placing the sheets is
pretty tricky’’; “‘Don’t un-
wrap it until it is completely
defrosted or you'll be sorry’’.

Good Grief.

But I love that Greek
spinach pie, so, ignoring my
heeby-jeebies, | bought a
package from the frozen
case. It had some 16 large
sheets in it, rolled up ught
like a newspaper, and sealed
in plastic. 1 gave it four hours
sitting on the counter, —
surely that would thaw i
but made sure I knew how to
proceed before | ever opened
ut

None of my cookery books
had much of a story about
filo pastry, and the Library
ytelded only onc recape that
helped mc, but piecing that
information here and there
persuaded me to the rather
dramatix course of making
two pics, not just one

The reasoning behind this
advice seemcd to be that
because the stuff freezes
amiably, and tec heats

without suffering, why not
make two batches, or a batch
of two different stuffings,
and have pie safely in the
freezer against a sudden at-
tack of ‘‘spinakoptika
fever’’?

It was surprisingly easy. |
was afraid it would be lke
tissue-paper, but it’s more
like tracing-paper, for one
thing. If you cut the large
leaves in half — use the
scissors — you’ve got enough
for eight sheets layered, top
and bottom, for a spinach pie
and a vegetable pie. While
you use one stack of leaves,
keep a towel always over the
top of the pile, to keep it
from drying, and be sure the
other pile is safely rolled and
back in the plastic.

Each pie needs an oven-
pan 9x13 inches, which will
yield six generous servings
for lunch or dinner, or lots of
smaller portions for hors
d’oeuvres: Have your fillings
completed and = standing
ready before you unwrap the
dough.

Spinach Filling:
10 oz. of spinach,
cooked and chopped
(1 used frozen)
and.drained
6 oz. of feta cheese,
crumbled
1 cup of smali-curd
cottage cheese
1 small onion, chopped
2 Tospns. of fresh
chopped parsicy
2 tspns. of dill weed
3 eggs, beaten
1 Tospn. of soft butter
for greasing the pan
“ cup of butter, melted
“% package of filo pastry

Barely cook the = spinach,
drain and chop it, and mix it
with the feta, cottage cheese,
omon, parsicy and dill and
stir all this into the beaten
cee.

Lay 1 sheet of pastry in the
greased pan and, using a
brush, paint wt quickly with
melted butter.

Repeat, until you've used
eight buttering cach one
Spoon the filliang on to the
pastry, and begin laycring
and buttering for the top
eight sheets Tuck the cdges
in as you go

Cut into sax, then bake alt
¥SOF for 25 minutes If atoos
colouring past golden, reduce
the heat for 10 more minutes
and remove Let at stand for
10 minutes before serving

Care For Kids

Become a

Friend of

atle,

a
Britsh Commpurs he iA

Children’s
Hospital

Solving the mysteries o

RANKLY, filo frightened me. Years ago, |
spent a day wrassling with noodle-dough, a
tiresome experience which was enough to put

Vegetable Filling:
Have % cup of melted butter
ready. .

2 Tbspns. of flour

2 Tbospns. of dry sherry
Mix and cook another 5
In a large skillet, saute minutes and set aside. Beat

1 cup of minced onion in together

2 Tbspns. of butter 1 egg ae
When soft, add 6 Tbspns. of sour cream or

1 large carrot, chopped fine

yogurt
1 cup of broccoli, chopped Mix into the sauteed
(peel the stems) vegetables along with
“% cup of mushrooms, ‘4 cup of minced fresh
chopped parsley
4% tspn. of dill week (or Y cup of wheat germ.

more)

Mix and cook for 10 minutes,

Same time, same
then sprinkle with

temperature, same pleasure.

RYVITA

Snackbread

KELLOGG'S

Corn Fiakes

NESCAFE

Instant Coffee

NESTLE’'S

a
Quik
STEINFELD'S

Baby Dill Pickles

FRENCH'S

Prepared Mustard

MAZOLA

Corn Oil

WINSTON HOUSE

White Vinegar

TIO SANCHO

Taco Shells

LIBBY S

Red Kidney Beans

CLOVERLE AF
e Pink Salmon

GOLD CUP

Mandarin Oranges

LIBBY S

Unsw. Orange Juice

WYLERS

Light Drink Crystals ........

SOCIETY

Liver Chunks Dog Food

CASCADE

Detergent Bonus

VORY

Liquid Detergent

vO

Shampoo or Conditioner

Ha ORT

Table Napkins

VIVA

Paper Towels

200 g
675g
G6*2
283 g
78
750 g 2

4t 2*8

133.9
vem “A BS
roy 28
ram — BS
abt | hoe
ong BD
any 96%
fans De

7 2/8
Ab) eral 1°?
PPOs 1°%2
4272

2 roll

1315 MARINE DRIVE AT BRIDGEMAN ROAD |

NORTH VANC

ey wae a ‘
BC OVI |

OUVER