Filo Cups with Goat Cheese, Honey & Black Pepper

Tonight, I’m showing a painting at the Art Institute’s Artisan Gallery in downtown Phoenix.  It’s been a VERY long time since I’ve shown my art anywhere, so I’m pretty excited!!  The painting is one I’ve been working on for over a year, so it’s about time that I finished it.  It is inspired by a beautiful friend of mine from Flagstaff: Katrina. 

 

To celebrate, I thought I’d post a special cocktail party appetizer that I think pairs perfectly with a night of galleries, artwork and creativity.  These "cups of gold" are some of the simplest things you can make, and some of the most sophisticated.  They are crunchy and creamy with a delicate combination of unique flavors. 

1/2 packet of filo dough, cut into 3” squares

Melted butter

Soft Goat Cheese

Honey of your choice (I like orange blossom)

Cracked Black Pepper, optional

Preheat the oven to 350 degrees. 

Place one layer of the filo dough in each depression of a mini muffin pan.  Brush each square with some of the melted butter.  Lay another piece of filo on top and repeat until you have at least 3 layers of filo brushed with melted butter (5 layers for regular sized muffin cups).  Next, scoop a half-tablespoon of goat cheese into each filo cup.  Freckle with less than a pinch of cracked black pepper.  Place the filo cups in the oven and bake until they are golden brown, about 6 minutes.  Lightly drizzle with honey*.

*If you drizzle the cups with honey before baking, it can interfere with how the filo crisps.

Feel free to fill the cups with an herbed goat cheese for even more flavor.

  

 ~ PAiNTiNG ~

En Attendant, acrylic & newspaper on canvas

Art Institute Artisan Gallery

610 E. Roosevelt, Unit 144

PHX

Spanakopita!

I still remember the day I was told I’d be getting a little brother.  I was six years old.  We were at the eyeglass shop in the mall where my dad worked.  My mom knelt down to eye-level and said, “We have a surprise for you.  Do you remember what you’ve wanted for a very long time?”  Much to my retrospect dismay, I responded, “a hot dog?”  (Could I be anything other than an O’Gara – food is ALWAYS on my mind!!  I mean, c’mon!  It’s embarrassing, really.)  The answer was, of course, a little brother. 

My brother’s name is Spencer and he’s been 40 years old since the day he learned to talk.  He’s borderline genius and I love him for it.  Dinner conversations with Spencer continue to blow my mind, whether he’s explaining why mining in Africa is economically unstable or how certain proteins will only attach and then detach to… well, God knows what!  I’m pretty sure when I was 18 I was talking about Twiddle Dee and Twiddle Dumb. 

Spencer graduated from high school last Friday and today, we’re celebrating his accomplishment with a party at our house!  There’ll be pizza and cake, swimming, and hopefully a tournament of Spoons during which someone will inevitably crawl across the table in overexcitement. 

I plan to contribute a double batch of Spanakopita triangles – one of Spencer’s favorite appetizers.  They are now a staple at any of our family parties, so they’ll be gone in a heartbeat, I’m sure.  A mixture of savory spinach is delicately wrapped in layers of filo dough to create these tasty packages.  They may take time to put together, but it's well worth the effort.

Congratulations Spencer, on your graduation and all of your accomplishments thus far!  I look up to you so much and I can’t wait to see what you’ll do in college.  Thank you for always being a Niles to my Frasier.  Félicitations, mon cher frère! 

1 bunch of green onions

2 garlic cloves

Olive oil

1 package of frozen spinach, thawed
6-8 oz. feta

Salt and pepper
1 egg

Filo dough

Melted butter

Squeeze spinach to drain completely. 

In a non-stick skillet, sauté onions.  When onions are soft, add garlic.  When garlic is fragrant, add spinach and mix together.  Remove from heat and let cool. 

Preheat oven to 350.

When spinach is cool, add feta cheese and 1 egg.  Mix until thoroughly combined.  Cut filo sheets in half.  Take one halved sheet and place a spoonful of spinach in the middle of it at the top.  Fold the filo over the spinach and begin to fold so that you have a triangle.  (Almost like you were folding the American flag).  Tuck the last part of the filo dough under the triangle and brush with melted butter.  Place on a greased cookie sheet and repeat with the rest of the spanakopita. 

Bake for about 10 minutes, until the filo triangles are golden brown and crunchy.  Serve with Tatziki sauce, if desired. 

*Thank you to my friend Chad, for introducing me to a new version of these snacks.  Brush a little orange honey butter on top before baking for a sweet touch.  

Millefeuille à la Mure (Blackberry Napoleons)

“Millefeuille” is a French word that literally means “a thousand sheets.”  It is most famously used in the French Napoleon, which is made of many layers of puff pastry, cream and fruit preserves.  My version is slightly different.  I’ve used Filo (which to me is ever so much more like a thousand sheets), pudding and whole blackberries. 

This impressive and elegant dessert is good for special occasions and holidays.  I made it a couple years ago on my birthday and it was a huge hit.  The crispy layers of sugary filo contrasted against the creamy pudding create a delicious juxtaposition of texture and flavor. 

1 packet of Filo dough (about 20 sheets)

Sugar, for sprinkling

2 Vanilla Pudding Packets

Zest of 1 orange

1 t vanilla

Powdered sugar, for dusting

Fresh Blackberries

Preheat oven to 350.  Lay out one sheet of Filo dough at a time on a sheet of parchment paper.  Brush each Filo sheet with melted butter and sprinkle with sugar.  Lay another piece on top and repeat.  When you have layered 5 sheets, bake in oven at 350.  You will need 4 sets of Filo, 5 sheets each. 

Follow the directions on the pudding packets and once they have been thoroughly combined, add the zest of 1 orange as well as 1 t. of vanilla.  Allow to set and cool in the refrigerator. 

When the pudding is set and the Filo has cooled, layer the ingredients.  Smear a large spoonful of pudding on top of the first set of Filo and cover with blackberries.  Place another set of Filo on top and repeat.  Place the last layer of Filo dough on top of the dessert and dust with powdered sugar.  To serve, carefully cut through the layers of Filo, pudding and blackberries.  Garnish with more blackberries.