4 cup spinach, blanched, drained, and c
1 lb monterey jack cheese, grated
1/3 cup cream cheese
1 egg, beaten
1 tbsp fresh parsley, chopped
1 dash cayenne pepper
1/2 tsp salt
1/4 tsp pepper
1 package phyllo dough
1/2 cup butter (or as needed) melted
1 cup milk
1 egg
Directions
In a medium bowl place the blanched spinach, Monterey Jack cheese,
cream cheese, the first beaten egg, parsley, cayenne pepper, salt,
and pepper. Mix the ingredients together so that they are well
blended.
On a buttered flat baking pan place 2 sheets of the phyllo dough.
Brush on the melted butter. Repeat this process until half of the
phyllo dough is used. Spread on the cheese-spinach mixture. Place 2
sheets of the phyllo dough on top. Brush on the melted butter.
Repeat this process until the rest of the sheets are used. Carefully
slice the layers into squares.
In a small bowl place the milk and the second egg, and beat them
together. Generously brush the mixture on top of the squares.
Preheat the oven to 350 F. Bake the squares for 30 to 40 minutes, or
until they are a light golden brown.
Source: Papa Garo's - Redondo Beach, California "Southern California
Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias
Servings: 8 servings
Cheese & Spinach Borag Recipe brought to you by Recipe Ideas
Categories: Cheese; Spinach; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into history, in fact as far into history as the Egyptians, and potentially, even further back. However, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes cooked by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman cooks were skilled in the use of a good variety of aromatic flavours, including some familiar names such as thyme, rue and asafoetida. Continuing our culinary historical journey, we find a couple of interesting recipe books published in the 1300s ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are nothing to do with the curry that is served today, but instead accounts of the types of food on the menus of the wealthy. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from Arab countries, including spices such as rosemary and coriander. These new herbs and spices caused an outbreak in manuscripts on cooking, some of which are kept safe in private libraries. The TV revolution gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cheese & Spinach Borag recipe.
