|Spanokopita-Casserole... Spanokopitarole? Spanokassarole? - Photo by Wasabi Prime|
|Ingredients for creamy, crispy perfection - Photos by Wasabi Prime|
This spanokopita-everything-casserole was like the culmination of a lot of failed attempts at handling frustratingly paper-thin dough. I was personally very pleased it didn't come out looking or tasting like a big hot mess. The brushing of melted butter on every stinking sheet is a must. It's the only way you'll get that flaky, crisp layering that puffs up when you bake it. I've used vegetable oil, which works okay, but you can't beat butter, plus you can taste it! The finished casserole was a delicious whammy -- flavorful and vegetarian-friendly, to boot. Because it's made on a large scale, it's great for dinner guests, something to bring to a group brunch, any meal where you're feeding a group of people. And thank heavens, it wasn't another meal where you'd hear, "Not more Brown Food!"
|Butter makes it better when it comes to using phyllo dough - Photo by Wasabi Prime|
|Hooray for colorful salads in winter! - Photo by Wasabi Prime|
|Persimmons make a salad into magic - Photos by Wasabi Prime|
It can't get more UnRecipe than this - chop ingredients listed above, toss with some balsamic and olive oil, and eat heartily. Repeat as necessary, when the tummy rumbles. The colors are beautiful together, so it will look gorgeous, no matter what. I peel the persimmons before slicing thinly, but you can eat the skin. I just find it a little on the tough side -- I'm such a picky hater. The mix of greens, especially the endive, add crunch and bitterness to offset the sweetness of the persimmons and pistachios. And the bacon... well, the bacon can just do whatever it wants, it's a welcome guest at any food party. But of all the cold weather salads/non-Brown Food dishes I've been trying to make, this is probably my favorite so far. Keep it up, Old Man Winter, you're not going to rain on my food parade!