Wednesday, February 1, 2012

Spanikopita and Garlic Tarragon Shrimp

Had a bunch of leftover Phyllo Dough. Had spinach. Had feta.
The mission was clear, the choice was made.
Spanikopita would be had.

Just needed a main - something mediterranean to hold it down.
Garlic-Tarragon shrimp!
Marinated in garlic, sauteed with fresh tarragon, squeezed with lemon - did the trick.

- 5 sheets phyllo dough
- 2 bags baby spinach or other greens
- 1/2 an onion, sliced thin
- 2 egg whites
- 1/2 c feta
- onion powder, garlic powder, oregano

Saute onion till translucent, add spinach, and cook down till wilted. Remove from pan and let cool. Preeat oven to 350. Mix spinach-onion mixture with beaten egg whites, feta, and spices. Cut phyllo sheets in half, and lay individual sheets on the bottom of a greased baking dish, spraying each layer with cooking spray, then spoon out the spinach mix over top. Repeat process with the remaining phyllo sheets overtop, put it in the oven, and bake until golden and crispy.

Garlic Tarragon Shrimp
- 1 lb shrimp
- olive oil
- minced garlic
- sea salt
- fresh tarragon, minced
- 1/4 c white wine
- 1/2 lemon
Toss raw shrimp with olive oil, garlic and sea salt, and let sit while you prepare the spanikopita. When ready to cook, heat a saute pan till hot, toss in the shrimp, and once beginning to turn pink, dump in the wine and the tarragon. When cooked through, squeeze the lemon over top and plate.

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