Greek Indian Fusion, An Amazing Thanksgiving Hors d oeuvre

Thanksgiving morning, 7am and dark but not too cold. The November blast of winter in the western United States isn’t what they’ve made it out to be. I spent part of last evening making Spanikopita Indian Style. I adapted my Saag Paneer (Curried Spinach and Fresh Cheese) recipe. My periodic adventures into making Spanikopita have me keeping phylo dough in the freezer. I’ve loved making hors d oeuvre-sized Spanikopita. I fold them into 1" x 3" oblongs placing a dozen at a time in plastic containers and freezing. If you are going to do the buttery folding of working with phylo dough, always double the recipe, have containers ready for freezing and make a bunch. Once you are on a roll it gets smoother and is actually fun. It’s definitely something most people won’t make or think to buy. They make wonderful breakfast treats or impressive hors d oeuvres. I love to give them as gifts frozen and ready to bake. There is a disposable plastic container that holds a dozen. I tie one or two containers with a ribbon as gifts for friends or hostesses and they are always appreciated.

Lately on my quest for simplifying the preparation of delicious Indian dishes I’ve been refining Saag Paneer. I studied lots of different recipes and came up with a simple tasty version of my own that is delicious. My for-fun website on Simple Adventures with Indian Cuisine outlines the recipe and making it. https://sites.google.com/site/simpleadventuresindiancuisine/

Invited to sis-in-laws for Thanksgiving, my task is to make the hors d oeuvres. Of course I’ll bring the deviled eggs that are family tradition. The plate with brim with olives, pickled beets, dill pickles, and celery chunks with peanut butter. I wanted to bring a delicious Indian dish but the vegetables are covered. Last year I took an amazing Yam Curry (http://ourpastourfuture.blogspot.com/2008/11/aromatic-and-yummy-alternative-to.html) I kept thinking how I could expand my hors d oeuvres impressively with an Indian cuisine element. It occurred to me that the Saag Paneer without the cheese chunks would make an amazing, though different, spinach filling. So, yesterday afternoon I set about caramelizing an onion, stirring into it some garlic paste and spices and spinach then adding sour cream. I let the filling cool in the fridge and later began the phylo dough adventure.

My triangles look beautiful and I’m going to bake one for breakfast to see if my inspiration isn’t as brilliant as I think it will be. Traditional Spanikopita with spinach sour cream and feta cheese has an interesting, pleasant taste. I love them in the morning for breakfast. This Indian- inspired spinach filling will have more dimension with the blending of spices. I’m serving it with Mango Ginger Chutney for dipping. Trader Joe’s, an eclectic grocery chain out west, carries the chutney. I keep jars on hand for gifting and it’s perfect for dipping. My husband uses it, at times, as part of a cooking sauce for meat. It’s amazing in place of the mint jelly with lamb.

Mini Garlic Cheeseburgers

My husband made mini garlic cheeseburgers for dinner this evening. They would make great hors d oeuvres for meat loving friends.

Mini Garlic Cheeseburgers

Ingredients:
1 large hamburger patty per person
Johnny's Seasoning Salt (or salt and pepper)
1 French bread baguette (about 3' round), sliced
Slices of your favorite cheese
Tomato slices
Dilled gherkins
Hot pepper chilis (we like Mezzetta Brand)
Garlic butter for the baguette slices
Catsup
Mayonnaise

Instructions:
Mix some mayonnaise into some catsup for dipping sauce. Slice tomatoes. Season and broil the burgers. When they are done, top each with a cheese slice and when cheese melts, cut each patty into quarters. While the meat is cooking, top the baguette slices with garlic butter. After removing the meat, toast the bread under the broiler. When the baguette slices are toasted, place a dab of mayonnaise on each one and top with a quarter of a patty of meat. Serve with tomato slices, gherkins, peppers, dipping sauce and French fries (Hank put frozen fries under the broiler) green salad or macaroni salad would be good for lighter fare.