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Appetizers
Seared Sea Scallops
An elegant appetizer that's so simple to prepare.  Looks luscious, tastes great.  It's the guava berry rum that finishes the taste!

3 to 4 large fresh sea scallops per serving
Finely chopped mango (about 1 tablespoon per serving)
mixed spring greens
guava berry rum (worth looking for)

In a hot pan, add a small amount of canola or vegetable oil.  Place scallops into pan & sear for about 1 to 2 minutes.  Do not overcook!  Turn scallops over.  After 1 minute, add a couple of ounces of the Guava berry Rum to the pan to deglaze it & create a light sauce.

When ready, serve scallops on a light bed of spring greens.  Sprinkle mango pieces on top of scallops then drizzle the pan drippings.  Lightly pepper.

We found the Guava berry Rum on a recent cruise that made a stop in St. Maarten, Dutch West Indies.  Good stuff.  Should have bought another bottle!  For more information, check out  www.guavaberry.com

 

Spanakopita (Greek spinach pie)
A family recipe for generations. Our favorite blend of cheeses & spinach that rich & delicious. Makes a very good main dish as well with a salad. Best served warm, but cold isn't bad either!

6 eggs, beaten
˝ pound Feta cheese, crumbled
1 cup sour cream
1 cup cottage cheese
2 packages Chopped cooked spinach
1 package Filo dough leaves
2 sticks butter or margarine, melted 

Note: DO NOT USE SALT. There is sufficient salt in the butter/margarine & cheese for great taste.

Preheat oven to 325° F. Cook spinach then drain well (press in a strainer removing as much liquid as possible).  Combine spinach in a bowl with the eggs, cheese, cottage cheese & sour cream.  

Your package of Filo dough should have approximately 20 or 21 leaves.  Be sure to count as you layer, using about 7 leaves in each layer (I use one extra on the bottom for "support" of the pie, then 1 less in the middle).

On a baking sheet brush melted butter then place the first leaf of dough. Continue layering the dough until you’ve used about 7 or 8 leaves brushing liberally with melted butter or margarine between each leaf.  After the first third of dough is layered spread out about half of the spinach mixture. Continue layering with 5 or 6 Filo leaves.  Spread out remaining spinach mixture.  Finish layering the remaining Filo dough.  Be sure to brush the top with melted butter.

If the filo dough breaks while you're working with it, don't worry; it happens because the dough dries out while "waiting" to be layered. Patch it & save a couple of nice pieces to finish off the top.

Bake in preheated oven for about 1 hour or until golden.  Remove from oven & allow to cool for 10 to 15 minutes before cutting into squares.  Serve warm.

For less calories, substitute low fat sour cream & cottage cheese, canola oil based spread.

Pictured above is my daughter's first crack at making Spanakopita all by herself, fresh out of the oven. I think she did a GREAT job!

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