Lets make some tasty and crispy Cheddar Dill Puffs, classic French recipe.

Ingredients:

• Water : 1 cup
• Unsalted butter : 1/2 cup
• Kosher salt : 1/2 teaspoon
• All-purpose flour : 1 cup
• Eggs : 4 to 5 large
• Finely grated yellow Cheddar : 1 1/2 cups
• Chopped fresh dill : 2 tablespoons

Preparation:

Preheat oven to 375 degrees. In a large heavy saucepan over medium heat, cook the water, butter, and salt. Bring to a simmer and cook until the butter melts, stirring to combine. Then add flour all at once and cook, stirring vigorously with a wooden spoon. The mixture should start to come together and pull away from the side of the pan after about 2 minutes. Remove from heat and cool slightly, about 3 minutes.

One at a time, add 4 eggs, beating well after each addition. The batter will separate at first but will become smooth as each egg is mixed in. The mixture should be glossy and just stiff enough to hold soft peaks. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.

Line 2 large baking sheets with parchment paper. Using a 1 to 1 1/2 inch diameter scoop, drop the batter by scoopfuls onto the prepared baking sheets, spacing the mounds about 1 inch apart. Bake until the cheddar puffs are golden brown, crisp when tapped, and are puffed up, 25 to 30 minutes. Be sure to switch the baking sheets between the oven racks and rotate them 180 degrees halfway through baking to promote even baking. Serve warm.

Image courtesy : cherryteacakes.com  / images are subject to copyright

Spanakopita is a Greek savory pastry. The filling comprises of chopped spinach, feta cheese, onions or spring onions, egg, and seasoning.

Ingredients:

For the filling

• 1 tbsp. extra-virgin olive oil
• 2 (10-oz.) packages frozen chopped spinach, thawed
• 1/2 finely chopped onion
• 2 thinly sliced green onions
• 2 minced cloves garlic
• 1/2 tsp dried oregano
• 1/2 tsp. crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1/4 c. chopped dill
• 1 tsp. lemon zest
• 1 c. crumbled feta
• Pinch nutmeg

For Wrapper

• 3/4 c. (1 1/2 sticks) melted butter
• 10 (17″-x-12″) phyllo sheets, thawed if frozen

Preparation

Preheat the oven to 375° and line two medium baking sheets with parchment paper. With a clean towel, squeeze all excess moisture out of spinach. Transfer to a large bowl. In a skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer the mixture to bowl with spinach.

Add dill, lemon zest, feta, and nutmeg to the bowl with spinach and stir until all ingredients are mixed properly and season again with salt and pepper, if needed. Remove phyllo from refrigerator and cover with a kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter. Slice into 6 long, evenly sized strips (They should be about 12′ by 3′ each).

Place a tablespoon of spinach mixture on the corner nearest you of one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and all phyllo is used. Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly and then serve.

Image courtesy: Google/ images are subject to copyright