I now know what a cob loaf is, but have no idea what silverbeet is.

(off to Google)

ah. 'tis Swiss Chard.

Spanakopita is traditionally made with [phyllo | filo | fillo] dough, the sheets of very, very, very thin dough that you often brush with melted butter and then layer.

Good recipe Ali. I think the citrus helps knock down the spinach flavor, but I like spinach. :)

Interesting. I've always added some egg to my spanakopita variants, to hold it together. Perhaps I should try this eggless variant...

I sometimes use filo, but the butter content required for building the pastry usually puts me off when I can get low fat puff pastry. I don't find I need to put egg in if there's enough other moisture to hold it all together. I guess glatt might like it better if there was more egg though. lol

Just a side note, as I'm typing this, there's a short segment on things you can make with spinach!

It is spanakopita. Certainly one of the more ornate and decorated ways to eat spinach.

I like spinach pretty much in any form, including baked creamed spinach and soufflé -- because it's buttery. It has to be buttery. Get the creamed element right and it helps any vegetable go down.

But probably not with a graham cracker crust. Go with a quiche crust and a quiche recipe -- not quite spanakopita, unless you want to fill that with a quiche filling!

I was an odd kid, I actually liked canned spinach, for reasons other than why I like fresh spinach or spinach salads. But canned particularly needs a generous dollop of butter, along with salt, pepper, and vinegar. Butter again -- spinach needs things on, with, around, and otherwise prepositional.

Mom used to make us fresh spinach with the butter, salt, pepper, vinegar, and we all liked it. We were really tasting more of the seasonings than the vegetable.

One really shouldn't actually cook fresh spinach. You just wilt it a couple minutes with steaming, then season. Really, that's about all a spinach (w/ or w/o cheese) omelet does, after all. Even a Joe's Special Breakfast does no more, as the spinach goes on last.

Brussels Sprouts, or :gray: Aliens' Heads :gray:, must not be overcooked. Overcooking them gives that awful sulfur-compounds reek. Pith those alien heads if you have to, to get 'em to cook quick.

Season with olive oil (and salt), just like cooked cabbage.

Really convincing plates of Alien Heads -- :alien:Abductees' Revenge:alien: -- can be made up by carving almond slanty eyes in each sprout and inserting black olives cut to fit. Can't say as I've ever made time to do this... :alien:

Sundae Girl, re cauliflower:

Any mac-n-cheese recipe you like, or any cheese sauce you especially like. And, like broccoli and brocciflower, don't overcook or sulfur compounds start messing up the flavor. Know any good beer and Stilton cheese sauces?

A meatless version of this one, perhaps, over the cauliflower.

This one uses white wine, but it looks like beer would go too.

But this one looks to be a lot heavier, too heavy for veggies, but could dress up any old piece of beef.

Going Subcontinental, cauliflower'n'tofu, curried. You could try the Madras curry powder I posted on the Latest Recipe Thread. Since it's been a while and is down in the queue, I'll have to bump it up again.

Ali, care to crosspost your pie there, or could I save you the trouble? Advise.

sure thing UG. If you like you can do that. I'm pretty sure anyone who's interested has read this thread already though.