Spinach, Kale Phyllo Pie

Spinach, Kale Phyllo Pie
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Spinach, Kale Phyllo Pie
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Ingredients
Servings:
Instructions
  1. Mix all of the ingredients except the phyllo and olive oil together in a bowl. Set aside.
  2. Layer 6-8 sheets of phyllo pastry, brushing the top of each sheet with olive oil before setting the next on top. Pour the mixture over the phyllo and spread out evenly. Top with 6-8 more phyllo sheets, repeating the brushing with olive oil between each sheet.
  3. Bake at 375˚F for 30 mins.
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Pan Fried Snapper

Pan Fried Snapper
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Pan Fried Snapper
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Ingredients
Servings:
Instructions
  1. Heat oil in large frying pan over medium-high heat.
  2. Sprinkle fillets with sea salt or Herbamare and cumin. Cook 3-4 minutes on each side or until done. Remove fillets from pan and keep warm.
  3. Add wine and lemon juice to the pan; bring to a boil. Reduce heat and simmer 2 minutes or until slightly thick, scraping the pan to loosen the browned bits.
  4. Stir in capers and parsley. Spoon sauce over fillets.
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Grilled Red Onion and Zucchini

Grilled Red Onion and Zucchini
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Grilled Red Onion and Zucchini
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Ingredients
Servings:
Instructions
  1. Heat grill. Combine first 5 ingredients in a large bowl. Add onion and zucchini; toss to coat. Place vegetables on grill rack. Cover and grill 10-12 minutes or until vegetables are tender.
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