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4. Add the broth. Bring to a strong simmer and cook partially covered,
stirring occasionally for about 18 to 20 minutes, until almost all the liquid is
absorbed by the couscous and the filling has a creamy consistency. Remove
the pan from the heat, stir in the apricots and pistachios, and cover. Let sit
for 5 minutes.
5. Evenly divide the couscous mixture among the squash halves. Return
squash to the oven and bake until just golden on top, about 10 to 12
minutes.
Nutritional information per serving:
Calories 476 (16% from fat) • carb. 88g • pro. 16g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 497mg • calc.149mg • fiber 11g
Spanakopita
Paired with a big Greek salad and a glass of white wine,
this is a perfect evening meal.
Makes one 9-inch tart (9 servings)
Filling:
1½ teaspoons olive oil
1 small to medium onion, finely chopped
1 garlic clove, finely chopped
2 scallions, trimmed and finely chopped
½ teaspoon kosher salt, divided
pinch freshly ground black pepper
12 to 16 ounces fresh or frozen spinach (if using frozen,
defrost and drain very well over a colander lined with a clean towel)
8 ounces feta, crumbled
¼ cup loosely packed chopped fresh parsley
1 tablespoon chopped, fresh dill
pinch ground nutmeg
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 teaspoon fresh lemon juice
Filo layers:
1 stick (½ cup) unsalted butter, melted and cooled
to room temperature
½ package prepared filo dough, defrosted,
and cut into a 9 x 9-inch square (keep covered with
a damp towel and plastic wrap until ready to use)
1 cup finely ground plain breadcrumbs