Welcome!

Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Tuesday, April 21, 2020

SPANAKOPITA


SPANAKOPITA OR SPINACH PIE

Phyllo or Filo dough
1 stick melted butter

Filling:
1/2 cup (or less) olive oil
1 onion, large dice
6-8 scallions, coarsely chopped
1-1/2 pound spinach, chopped, no stems
3/4 cup fresh dill, chopped
1-1/2 cups Feta cheese, crumbled
freshly ground black pepper

Preheat the oven to 375°F.

Heat the oil in a large saute pan. Saute the onion and scallion over moderate heat until soft. Remove them to a bowl. Mix in the spinach, dill, Feta, and pepper. No salt. Let the mixture cool.

Open the package of phyllo carefully. It’s very fragile. You need to have a lightly dampened towel to cover anything that might get exposed. Cover the phyllo with the damp towel between removing sheets.

Butter or oil a 9 x 13 inch pan. Slip a sheet of the phyllo into it and brush some butter or olive oil on the layer. Keep layering at least 3 -6 layers before you add the filling. Brush oil or butter on each layer as it is placed in the pan. If it’s too thin the pie will just fall apart when you try to remove it.

Fill the phyllo lined pan with the spinach mixture, smoothing it out so that it’s even all over. You will have some phyllo dough hanging over the sides, right?

Now put an equal amount of phyllo layers over the top of the spinach. You probably have to move pretty quickly now because the phyllo wants to dry out faster than you can say “Mariah Carey”… Take the top layers and tuck them into the sides as best you can. Then roll the bottom layer overhangs over that. More butter is okay.

Cover the top with the melted butter or milk; this will help it brown.

Bake until it’s all brown and crispy.  Take out and let it cook before you start cutting into it.

 


 

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