This wonderful, creamy pie is somewhere between a savory flan and a spinach lasagne. The fillo turns into a soft, very thin pasta, so don’t expect it to be crisp and papery. It sounds complicated, but it is quite easy and really worth the labor. I am sure you will be delighted by the result. It can be made in advance and reheated. The pie is excellent when cut up into small pieces and served at a party. Use a package of fillo containing large-size sheets. (I used a 14-ounce package of sheets measuring 19 inches × 12 inches, minus 2 sheets.) The large sheets are usually sold frozen and you need to defrost them for 2 to 3 hours before using (see page 9 for information about fillo). The Turkish kasar, a sharp hard cheese, can be found in Turkish stores but mature Cheddar is equally good for the dish. From the supermarket, you can now buy packages of young spinach leaves, washed and ready to use, but you can also use not-so-young spinach and remove any thick stems, or use frozen leaf spinach.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.