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Calculated Industries KitchenCalc 8305 PRO Master Chef Edition Recipe Conversion Calculator with Dual Digital Timer If you are a busy cook, or even slightly mathematically challenged, you'll love this device. It allows you to scale recipes up or down, easily calculating increases and decreases in portions. If you have a European cookbook or two, it cuts through all that metric confusion - coverting weights and measures quickly in fractions or decimals. Enter and convert between teaspoons, tablespoons, fluid ounces, pints, millileters, even dashes and pinches! Finally it's a digital timer that will keep track of elapsed time even while you perform other calculations.

Cuisine

Featured Recipe Spanakopita - Greek spinach pie Recipe 2 lbs. fresh spinach (or equivalent 20oz frozen, thawed, and drained) 1 large onion, finely chopped 1/4 C extra virgin olive oil 1 C chopped scallions 1/2 C minced fresh parsley 1 T minced fresh dill 1/4 t freshly ground nutmeg 1 T lemon juice 3/4 C crumbled feta cheese 3/4 C small curd cottage cheese 1/4 C freshly grated parmesan cheese 4 eggs, beaten 12-20 sheets phyllo pastry 2/3 C clarified butter Image of Spanokopita by Stu Spivack Remove large stems from spinach, wash, chop, lightly steam, drain, pressing out any liquid with the back of a spoon. Place onions and oil in large skillet. Cook over medium heat until slightly tender. Add scallions and cook until limp. Remove from heat and stir in parsley, dill, and nutmeg. To the skillet, add the cheeses, spinach, and lemon juice. Mix and add eggs. Mix again gently. To assemble the Spanakopita, brush a shallow 9x12 inch baking dish with some of the clarified butter. Layer about 5 sheets of phyllo, one at a time, covering bottom of dish, sides, and draping over edges. Brush butter in between layers. Fill with half of spinach filling. Add 3-5 more phyllo sheets, brushing butter in between layers. Add remaining spinach filling and top with all remaining phyllo sheets, brushing butter between sheets. Roll up and create a lip with all overhanging phyllo sheets. crumble any broken sheet bits on top. Drizzle any remaining clarified butter over top. Bake for 45 min. at 350°F or 180°C. Spanakopita is done when puffed and golden. Let sit for 10 minutes before cutting and serving. Recipe courtesy of Wikibooks

Specialty Recipe Links

A Greek Orthodox Easter Filo Dough (Phyllo) Greek Christmas Menu - Greek Christmas recipes Greek Easter Recipes Greek potato pastry recipes Honey Cookies (Traditional Greek Christmas Cookies) How to bake Baklava Koulourakia - Traditional Greek Easter Cookies Lamb Gyros Mayeritsa - Greek Easter Soup Orthodox Christmas Recipes Patsas Traditional Greek Soup Spanakopita Vasilopeta

Baklava Recipe A plate with one pice of baklava by Robert Kindermann 1 lb. Phyllo dough. 4 to 5 cups walnuts, chopped coarsely. 1/2 cup sugar. 1/4 tsp. ground cloves. 1 tsp. cinnamon. 3/4 lb. sweet butter. Syrup 2 1/2 cups of water. 3 cups sugar. 3 tsp. lemon juice. 1 tsp. vanilla extract. Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan. Use pastry brush to brush inside of a 14 X 10 1/2 inch pan with melted butter. Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo. Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter. Repeat five (5) times, making five layers. On the 6th sheet, sprinkle evenly with nut mixture. Continue until all nut mixture is used and last six (6) buttered sheets of Phyllo form top crust. Use a sharp knife to cut into diamond shapes. Bake at 300 °F (150 °C) for about 1 1/2 hours or until lightly brown. Syrup Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool. Pour cooled syrup over hot pastry. Enjoy! Recipe courtesy of Wikibooks

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Abigail's Greek Food Recipes All Recipes - Greek Recipes Eat Greek Tonight Greek Dishes Greek Food & Traditional Recipes Greek Food with recipes and photos Greek recipes Greek Recipes GreekCuisine.com

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