INGREDIENTS

• 2 lbs. fresh spinach, washed and large stems removed (or use 1 10 oz. box frozen spinach, thawed, with liquid squeezed out)
• 1 c. chopped scallions
• 2 t. olive oil
• 2 c. cooked brown rice (or a medium or short-grained rice, which is stickier, so that the balls are easier to form)
• 2 T. finely chopped fresh dill (2 t. dried)
• 1 1/2 T. lemon juice
• 1 c. or so of cheese (crumbled feta is most fitting with the Greek theme, but shredded cheddar or mozzarella, or whatever other cheese will do)
• salt and pepper
• 1 c. bread crumbs (or cracker crumbs)

 

DIRECTIONS

Steam spinach; drain and chop.

Saute scallions in olive oil until slightly browned.

Combine spinach, scallions, rice, dill, lemon juice, cheese, and salt and pepper in a large bowl. Mix thoroughly, breaking up the rice grains by mashing them against the sides of the bowl with your mixing spoon. Combine until mixture holds together.

Using damp hands, roll spoonfuls of mixture into bite-sized balls. [something larger than a marble, but smaller than a golf ball.] Roll balls in bread crumbs and place on baking sheet–they can be placed very close together.

Bake at 350°F for 20–25 minutes, until lightly golden brown.

These freeze really well.

First, BIL Enrico Suave made a stuffed crust cheese pizza.

Look at the knife fly!

BIL Enrico Suave also made a thin crust, half cheese and red onion on Red Sauce, half Bruschetta-style with fresh Roma tomatoes, onion and red pepper on Olive Oil and herbs. Oh.My.Word!

We're Ready to eat, Enrico! We had the 2 pizzas with homemade Chicken Parmesan that MotherDear made with a tossed salad! Mmmmm. Oh, and yes, of course we had wine!

I miei complimenti al cuoco unico, Enrico! Entrambe le pizze erano semplicemente squisite!

Note: The recipe for Crust Pizza Dough is on page 72 of the KitchenAid's little Recipe Book that comes with the Stand Mixers. It's a wonderful little book! It's hidden on KitchenAid's web site, so if you want it, save it to your computer in case they ever take it off! I saved it in case I ever lose my little book!

• 3 cups all-purpose flour
• 2 cups (8 oz) shredded Italian-style cheese blend
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 eggs, beaten
• 1 -5 oz can (2/3 cup) evaporated milk
• 1/3 cup thinly sliced green onion tops
• 1/4 cup butter, melted
• 1/4 cup oil packed dried tomatoes, drained and finely chopped
• 1 egg yolk
• 1 tablespoon water

Preheat oven to 350 degrees Fahrenheit. Grease a large baking sheet; set aside.

In a large bowl, stir together flour, cheese, baking powder, salt, and garlic powder. Add eggs, milk, green onions, melted butter, and dried tomatoes. Stir until combined.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough holds together. Divide dough into 3 equal pieces. Roll each piece into a 14-inch rope. Place ropes 1 inch apart on the prepared baking sheet; braid ropes, pinching ends to seal.

In a small bowl, beat together egg yolk and water. Brush top of bread with egg yolk mixture.

Bake about 40 minutes or until golden brown. Transfer to a wire rack; Cool completely. Makes one loaf

Italian Bread Dipping Oil

• 1/2 teaspoon Italian Herb Seasoning or 1/4 teaspoon each oregano and basil
  
• 2 tablespoons Crisco® Extra Virgin Olive Oil
• Freshly ground black pepper
• Crusty baguettes or Italian bread