Susan's recipes from camp


1 pound filo dough (this is sold frozen.  If you put it in the fridge 8 to

12 hours before you plan to work with it, it is MUCH easier to handle)

3 10 oz pkgs frozen chopped spinach (thaw it while you thaw the filo dough)

pull the filo dough out of the fridge and let sit, unopened, for 1/2 hour

Sautee until transparent

1 large spanish onion minced in 

2 T olive oil.

Combine onion with thawed spinach, 

2 lb cottage cheese

2 lb crumbled feta cheese

2 t oregano

lots of ground black pepper


3 sticks butter

with a pastry brush, coat the bottom and sides of a large (9x13 or larger)

baking pan

with some of the butter. 

Open the fylo dough and roll it out flat beside your baking pan. 

Lift a sheet of fylo dough and lay it as evenly as possible in the baking

pan. (don't worry if it's wrinkled. just try to cover the pan and have a bit

of dough coming up he sides.)

brush the sheet with butter. 

Lay another sheet on top of the first and brush with butter. 

repeat this process until about half of the fylo is used, about 12 sheets. 

spread the spinach filling on top of the twelfth sheet of buttered fylo. 

layer and butter the remaining sheets of fylo dough on top of the spinach

mixture. (The first sheet will be the hardest.  if you can get a friend to

hold it down while you butter, it's a bit easier.)

When all of the fylo has been layered and buttered (including that top

piece.) sprinkle the top with fennel seeds.  

Here's the important part.  Cut the spanakopita BEFORE baking.   

Cover with foil and bake for 30 minutes at 350.  

Remove foil and bake for another 10 to 20 minutes at 375, checking every 5

minutes or so, until the spanakopita is nice and golden brown. 

remove from the oven and serve.

This holds for a couple of days and microwves nicely, but only needs about

45 seconds of microwave time per piece.

There's your butter content for the month (well, there's baklava to.  Stay

tuned. . . )


Chili, Enchiladas

Just made black bean chili today, which I turned into enchiladas, so you'll

get a couple of recipes in this one.  First, the chili. 

soak 1 cup bulbar wheat in one cup boiled water (or substitute one pound

meat if you are  carnivorous)


1 large spanish onion, minced

2 sweet green peppers minced

bulgar (give the ground meat a bit of a head start if you are using it in

place of bulgar.)

When onions are transparent, add 

1 can black beans (with liquid)

1 28 oz can tomato puree

2 t cumin

1 t coriander

1/2 t cayenne (or to taste)

simmer for 20 min. add water if needed.

just before serving, stir in

1 bunch fresh cilantro, minced.

The leftovers make great enchiladas.

Briefly (like for 15 seconds, or until soft and flexible) corn tortillas

place 1/2 cup chili in each tortilla with 

grated cheddar cheese

Roll tortillas and place in baking pan, bake at 350 for 20 min. 

While baking, make fresh garden salsa

In a food processor or blender combine: 

1/2 red onion

1 bunch cilantro

1/2 t cumin

dash of coriander

1 /2 Jalapeno pepper

1 lb plum tomatoes


Serve tortillas topped with fresh salsa.

You can also fill the tortillas with monteray Jack cheese and Tequila sausage

Tequila sausage

1 lb tempeh minced in food processor, or 1 1/2 lb ground beef or pork

1 T fennel seed

1/4 cup tequila

3 cloves minced garlic, 

1 T sage

If using tempeh, 2 T olive oil

Blend ingredients and sautee until tempeh is golden, or until meat is no

longer pink. 

drain the fat from the meat version before filling the tortillas. 

Have fun.