Spinach Mix

Spinach, washed and drained, 2 pounds

Shallots, minced, 1/3 cup

Garlic, minced, ½ cup

Crushed red chili, 1 table spoon

Goat cheese 8 ounces



Olive oil 1/3 cup

Heat a large sauté pan over medium heat and add half of the oil. Swirl the pan to coat the bottom and add the spinach. Turn with tongs and cover for 1-2 minutes. Transfer the spinach to a drain pan. Squeeze the spinach to remove excess water and rough chop. Transfer the spinach to a mixing bowl. Return the pan to the heat and add remaining oil. When hot add the garlic, shallots and crushed red chilies. Stir to mix and cook for 1 minute. Add garlic mixture to the spinach and stir. Crumble the goat cheese and add in 3-4 increments stirring to blend. Season with salt and pepper to taste.

Phyllo Sheets

Phyllo dough, 1 package

Clarified butter, 8 ounces/2 sticks

Damp towel

Phyllo dough will dry out if you do not cover it with a damp towel. Always cover the dough that is not being worked with a damp towel.

Lay two sheets of phyllo dough on your work surface in landscape position and brush with clarified butter. Cut the dough into 3 inch strips from top to bottom. Portion 1& ½ table spoon of spinach mix an inch above the bottom of the dough. Fold the dough from corner to corner to create a triangle shape and place on a parchment lined sheet pan. Finish in a 350 degree oven for 20-25 minutes or until golden brown.

Tomato Jam

Crushed peeled tomatoes, 100 ounces, canned

Sugar, 1 ½ cup

Lemon peel, 1 lemon

Cinnamon stick, 4 sticks

Clove, 12 pieces


Jalapeno(optional), cut in half, seeded

Strain the tomatoes and reserve the juice. Put all ingredients into a sauce pot and heat over medium low heat. Stir to mix ingredients and cover, Bring to a simmer and reduce heat. Remove the lid to reduce. Cook on low of 20-30 minutes stirring every 2-3 minutes to keep from scorching. When the jam has thickened remove from heat and cool. Remove jalapeno, cinnamon, lemon and clove. Transfer to a serving dish and hold until needed. Makes 60 triangles.

Presented by: Chef Chris Leynes, Windows on the Park

Date: August 21, 2014