[MC-AllEthnic-Recipes] Turkish Puff Pastry of Spinach and Egg - Marmarina - 20g Carbohydrate; 2g Dietary Fiber

 

                        * Exported from MasterCook *                Turkish Puff Pastry of Spinach and Egg - Marmarina    Recipe By     :  Serving Size  : 9     Preparation Time :0:00  Categories    : LowerCarbs                      Veggie      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------    2        tablespoons  extra-virgin olive oil       1/2           cup  finely chopped onion    2              large  garlic cloves -- finely chopped    1         tablespoon  chopped fresh dill    2        tablespoons  chopped fresh chives       3/4         pound  spinach -- heavy stems removed if desired, washed well, and dried well                          salt and freshly ground black pepper -- to taste    3              large  eggs    1 1/2           cups  shredded kashkaval cheese       3/4         pound  puff pastry    In a medium-size skillet, heat the olive oil over medium-high heat, then  cook the onion, garlic, dill, and chives until translucent, 2 to 3  minutes, stirring frequently so the garlic doesn't burn. Add the spinach  in batches, constantly turning as each batch wilts, about 4 minutes, then  cook another 3 minutes until most of the liquid evaporates, seasoning with  salt and pepper. Let it cool slightly.    Bring a saucepan of water to a boil and cook the eggs for 7 1/2 minutes  exactly. Remove from the water and shell under cold running water.    In a medium-size bowl, mix the cheese with the spinach mixture.    Preheat the oven to 400F.    Roll the puff pastry out on a lightly flour work surface until it's about  1/16-inch thick, then cut into three 8-inch squares and three 6-inch  squares. Fill the smaller squares with the stuffing, making  a well in the  middle. Place an egg in each well. Cover with the larger square and crimp  the edges together with a pastry wheel or the tines of a fork. Transfer to  a baking sheet and bake until golden, about 20 minutes. Remove from the  oven and serve hot or let cool on a rack and reheat and serve later.    Makes 3 pies; 9 servings    AuthorNote: This recipe, a spinach pastry made with puff pasty eggs,and  cheese, is mentioned in the first Turkish cookbook translated into  English, by Effendi Turabi in 1862, and is called 'marmarina', which in a  curious culinary reversal, is derived from the Greek. (Many Greek dishes  have Turkish names.) The Turks are likely to have learned how to make puff  pastry from the Arabs. If using frozen puff pastry, defrost according to  package instructions.    Cuisine:    "Turkish"  Source:    "Little Foods of the Mediterranean by Clifford Wright, 2003"  S(Formatted by Chupa Babi):    "Sept 2012"  Yield:    "3 pies"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 345 Calories; 24g Fat (62.9%  calories from fat); 12g Protein; 20g Carbohydrate; 2g Dietary Fiber; 90mg  Cholesterol; 372mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2  Vegetable; 4 Fat.      Nutr. Assoc. : 0 0 0 0 0 0 0 0 1281 0  

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