{Spanakopita}

This tasty Greek dish was shared at an around the world dinner party. A good friend of mine shared this beautiful dish.

Recipe adapted from Martha Stewart

4 Tbsp. unsalted butter
1/4 c. olive oil
1 lb. frozen phyllo pastry
4 bunches (3 1/4 lbs.) fresh spinach, washed, stemmed and coarsely chopped
1 1/2 c. finely chopped scallion, light-green and white parts only
1 c. finely chopped flat-leaf parsley
6 lg. eggs, beaten
1/2 lb. small-curd cottage cheese
1 lb. feta cheese, crumbled
2 Tbsp. fresh chopped dill
1/4 c. uncooked Cream of Wheat

Heat oven to 350 degrees. In a small saucepan, melt better and oil together over low heat. Brush an 11x15x2-inch baking dish with butter-oil mixture. Layer 7 sheets of pyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.

Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.

Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.

Bake 15 minutes, reduce heat to 300 degrees, and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

White Bean & Spinach Ravioli

I like to add a little Italian 3 cheese blend to give the filling a little more depth.

Recipe adapted from The Eat-Clean Diet for Family & Kids

1/2 c. chopped spinach
1 c. cannellini (white kidney) beans
1 c. reduced-fat ricotta cheese
1/4 c. mozzarella
1/4 tsp. kosher salt
32 won ton wrappers, egg roll wrappers cut into fourths or homemade pasta dough
2 c. prepared spaghetti sauce

Process spinach, beans cheeses and salt in a food processor until smooth. Place half of wrappers out and top with 1 Tablespoon of bean mixture. Moisten the edges and place remaining wrappers on top of the filling. Seal one edge at a time making sure to get any air out until all edges are sealed. Gently place ravioli in boiling water and cook for approximately two minutes. The ravioli is ready when you can see the green of the filling through the wrappers. While pasta cooks warm the spaghetti sauce.

1 serving is 4 ravioli with 1/4 c. sauce.

Nutrition info: Calories: 343, Total Fats: 3g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 17mg, Sodium: 590mg, Total Carbohydrates: 60g, Dietary Fiber: 6g, Sugars: 4g, Protein: 18g, Iron: 3mg

Chicken 'n' Spinach Pasta Bake

In an attempt to get my kids to eat spinach I tried this recipe, I found it on the Southern Living website...you will always find great recipes there. I have come to the conclusion that if there is cream cheese in a recipe it will be good! My family devours this dish and it is fairly quick and easy...great for when company arrives.

8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese

Prepare rigatoni according to package directions.

Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.

Drain the spinach well (if using frozen), pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.

Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.