Greek Spiral Spanakopita – Spinach and Feta Pie

 


  • Difficulty: Easy

As with ethnic food all over the world there are as many versions of Spanakopita as there are Greek Islands, so I am happy to share with you the version I learned to make at the cooking class I took in Athens at THE GREEK KITCHEN. Our class was small with only 6 students which made our hands-on experience so enjoyable! It's really fun to make, easy and so versatile. 😋

Ingredients

  • 1 package frozen phyllo dough (defrosted overnight in the refrigerator)
  • 50ml EVOO (4-5 Tablespoons)
  • 2 spring onions (aka scallions or green onions)
  • 300g spinach, fresh, wilted (1 ½ -2 cups)
  • 1/4 bunch of mint
  • 2 sprigs fresh oregano
  • 1 leek
  • 200g feta cheese, crumbled (8 ounces)
  • generous amount of freshly ground pepper
  • salt

    Directions

    1. Preheat oven to 355°F, set to fan mode if possible.
    2. Finely chop spinach, mint, spring onions, dill, and leek. Add them to a large bowl.
    3. Add 2 ½ Tablespoons of the EVOO, salt, pepper, oregano and the feta cheese to the bowl. Stir and your filling is ready!
    4. Remove the phyllo dough from the package and cut the tape with scissors and spread the sheets of phyllo out on a clean working surface.
    5. Dip a pastry brush into the remaining EVOO and drizzle over the sheet of phyllo dough without letting the brush directly touch the phyllo. The reason you don’t allow the brush to touch the sheets is that the sheets will stick together and won’t bake correctly.
    6. Cover with a second sheet of phyllo and drizzle with EVOO.
    7. Spread the filling in a straight line and roll the phyllo, then shape it into a spiral-like form and place it in the pan.
    8. Eggwash the top of the formed spiral, drizzle a small amount of EVOO, sprinkle with some sesame seeds, and finally sprinkle some water sparingly to prevent drying out.
    9. Bake for 35-40 minutes until the spirals are golden.
    10. Remove from the oven and let cool on a rack for 15 minutes. Enjoy!

    Notes:  Spanakopita is wonderful on its own as a main dish but can also be cut into 2-3 inch pieces and served as an appetizer with Tzatziki sauce for dipping.  You can really substitute any leafy vegetable or cheese you like to make your own family favorite.

    “The Greek Kitchen”

    Athens, Athinas 36, Athina 105  51, Greece

    +306978464701

     

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    Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

     

    Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

    • Servings: 8-10
    • Difficulty: Easy

    One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.

    Ingredients

    • 28 Baby Bella Mushrooms (1 – 1/2 inches wide)
    • 10 large cloves garlic, minced
    • 1 cup  Parmigiano Reggiano, grated
    • 1/2 tsp dried oregano
    • 2 Tablespoons dried parsley
    • salt & pepper to taste
    • 1 cup  4C Gluten-Free Seasoned Bread Crumbs (may substitute with regular Italian seasoned bread crumbs if gluten is not an issue)
    • 6 Tablespoons salted butter, melted to combine with bread crumbs
    • 1 Tablespoon salted butter to sauté mushroom stems

    Directions

    1. Preheat oven to 425º F.
    2. Wash & clean all the mushrooms, gently removing the stems. Set stems aside to chop.
    3. Dry mushrooms well with paper towels.
    4. Line a baking pan with tin foil and drizzle EVOO just to coat the pan.
    5. Place the mushrooms on the baking pan.
    6. In a small skillet on high heat, sauté the mushroom stems with 1 Tablespoon of butter, about 5 minutes until butter is absorbed.
    7. In a medium-size bowl, add the breadcrumbs, grated cheese, oregano, parsley, melted butter, and minced garlic.  Mix well then add the sautéed mushroom stems. Combine well.
    8. Using a small spoon, spoon mixture into each mushroom cap (about 2 spoonfuls for each)
    9. Place into a preheated oven and bake for 15-20 minutes, or just until golden.
    10. Remove from oven. Let sit about 5 minutes then serve.

     

    Notes: We also made a batch of large Portobello mushrooms that were a meal in themselves with a side salad!

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

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    Maryland Style Crab Cakes, Gluten-Free 🦀🦀

     

    Maryland Style Crab Cakes, Gluten-Free

    • Servings: 6-8 cakes
    • Difficulty: Easy

    We have been trying an ocean full of different crab cake recipes only to find they had too much breading or too much seasoning which took away from the rich crab taste & texture we were looking for. We also wanted to make sure it was gluten-free without anyone being able to detect the difference. We think we hit a home run with our crab cake recipe which checked all the boxes for us. Serve as a main dish over mixed salad greens topped with our homemade tartar sauce, coleslaw even your favorite pasta with a scampi sauce.🦀

    Ingredients

    Directions

    1. Put crab meat in a small bowl, keeping the lumps together, do not break apart and set aside.
    2.  Put the Glutino crackers in a plastic bag and crush until very fine crumbs.
    3. In a large bowl mix together all remaining ingredients including the cracker crumbs. (do not add crab meat at this time)
    4. Take the crab meat and gently fold into the mixture without breaking up the lumps. Do not stir or mix, just fold until it looks uniform.
    5. Line a baking pan with either waxed or parchment paper. Using a 1/2 cup dry measuring cup, loosely fill the cup & turn out to shape into patties then place on the waxed or parchment paper lined baking pan. Place in refrigerator for 60 minutes to set.
    6. In a large skillet on medium heat, add the 2 Tablespoons of butter and 2 Tablespoons of EVOO.
    7. Once the skillet is hot enough, place each pattie in the skillet making sure not to overcrowd. You should be able to get 8 patties in a 12-inch skillet.
    8. Cook until a nice deep golden brown then carefully flip to cook the other side until deep golden brown.
    9. If browning too quickly, lower heat to medium-low.
    10. Remove and place on paper towels to absorb any excess butter/oil.
    11. Serve warm or room temperature. Enjoy!

    Notes: To serve as an appetizer, make the crab cakes smaller and serve on a platter with some homemade tartar sauce.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

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    Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

     

    Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

    • Servings: 1 loaf
    • Difficulty: Easy

    If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

    Ingredients for Chive Butter

    • 1 loaf Irish Soda Bread, recipe follows
    • 1 Tablespoon chopped chives
    • 1 stick butter, softened
    • 8-ounces smoked salmon, sliced
    • Fresh dill, for garnish

    Ingredients

    For Brushing On Loaf

    • 1 Tablespoon melted butter
    • 1 Tablespoon buttermilk

    Directions

    1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
    2. In a large bowl combine  the gluten-free flour, sugar, baking soda, baking powder, and salt.
    3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
    4.  Stir in the currants & raisins that have been coated with gluten-free flour.
    5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
    6. Switch to using your hands to mix batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment lined baking pan & form a loaf, see pictures below.
    7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
    8. Use a sharp knife to cut a small X on the top of the loaf.
    9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
    10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

    Assembling the Appetizer

    1. Slice the soda bread into 1/4-inch thin slices
    2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
    3. Mix the softened butter and chives together then spread a small amount onto each square. 
    4. Top with a small fold of salmon & garnish with a small sprig of fresh dill.

    Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

     

     

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    Irish Soda Bread with Smoked Salmon & Chive Butter

     

    Irish Soda Bread with Smoked Salmon & Chive Butter

    • Servings: 16 pieces
    • Difficulty: Easy

    Get ready for St. Patrick's Day with this amazing appetizer. Smoked salmon topped with chive butter & dill ... all sitting atop a delicious piece of Irish soda bread. Your guests will devour this and the compliments will be endless! 😋☘️

      • Ingredients

        • 1 loaf Irish Soda Bread, recipe follows
        • 1 Tablespoon chopped chives
        • 1 stick butter, softened
        • 8-ounces smoked salmon, sliced
        • Fresh dill, for garnish

    Irish Soda Bread Ingredients

        • 4 cups all-purpose flour
        • 1/4 cup sugar
        • 1 tsp baking soda
        • 1½ tsp Kosher salt
        • 8 Tablespoons (1 stick) cold unsalted butter, cut into pats
        • 1¾ cups cold buttermilk, shaken
        • 1 extra-large egg
        • 2 tsp grated orange zest
        • 1 cup dried currents mixed with 1 Tablespoon of flour

    Irish Soda Bread Directions

        1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
        2. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
        3.  Shake the buttermilk before pouring into a 2-3 cup measuring cup.  Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
        4. Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not overbeat. You just want to incorporate the currants.
        5. Place dough onto a well-floured board and knead it a few times into a round loaf.
        6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a sharp knife. (Do not press the knife deeply into the dough.)
        7. Bake 45 – 55 minutes, or until a toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
        8. Cool on a baking rack. 

    Note: Irish Soda Bread recipe adapted from Ina Garten, 2006, Barefoot Contessa at Home.

     

      • Directions

        1. Slice the soda bread into 1/4-inch thin slices
        2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
        3. Mix the softened butter and chives together then spread a small amount onto each square. 
        4. Top with a small fold of salmon & garnish with a small sprig of fresh dill.

    Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

     

     

     

     

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    Broccoli Patties

     

    Broccoli Patties

    • Servings: 9 patties
    • Difficulty: Easy

    Don't know what to do with those leftover veggies? Why not turn them into a delicious side or appetizer that is sure to please kids & adults! We often have leftover broccoli or zucchini as it's our husband's favorite vegetables. We were inspired to make these patties as a result of all the leftover breadcrumbs & egg while making breaded chicken cutlets. Our Mom taught us to not waste so she would mix these leftover ingredients together and form patties to fry with the chicken cutlets. As kids we loved them more than the chicken cutlets! 😋

    Ingredients

    • 12-ounces chopped broccoli florets, cooked
    • 1¼ cup Italian style breadcrumbs (we used Progresso, not gluten-free)
    • 3 large eggs, lightly beaten
    • 1/3 cup grated Pecorino Romano cheese
    • 3/4 shredded sharp cheddar cheese
    • 1/2 medium onion, finely chopped
    • 3 cloves garlic
    • 1/2 tsp dried oregano
    • 1/4 cup chopped fresh parsley
    • 1/8 tsp salt (omit if salt sensitive)
    • dash of pepper to taste
    • Cooking Spray to coat baking sheet
    • 1  3½” lid (we used the lid from a 16-ounce Argo cornstarch container. Any size lid of your preference will work but the Argo lid was the perfect width & thickness of our patties)
    • plastic wrap

    Directions

    1. In a large bowl combine beaten eggs, Pecorino Romano cheese, cheddar cheese, oregano, cooked chopped broccoli, onions, garlic, salt & pepper, mixing well. Add the breadcrumbs mix together with a fork then mix by hand as you would making meatballs or meatloaf. Must be a thick, pasty texture.
    2. Preheat oven to 400ºF and spray baking pan with cooking spray.
    3. Place the plastic wrap over the lid, overhanging 3-inches in all directions. Fill with mixture slightly mounded, press down with your fingers, flip the patties over onto the prepared baking sheet and repeat with remaining mixture.
    4. Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
    5. Flip patties and continue baking another 7-10 minutes.
    6. Remove from oven  let stand for 10 minutes. Serve warm or room temperature.
    7. Can be dipped into your favorite dipping sauce i.e. ranch dressing, blue cheese, or tzatziki sauce.

    Note: This is a great way to make use of any leftover vegetables and makes a great grab-n-go snack.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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    Easy Empanada Flaky Dough

     

    If you stayed away from making your own empanadas because you were intimated to make your own dough, DON’T be afraid! After trial and error & almost giving in to prepackaged pie crust, we found a great recipe from a book titled Empanadas: The Hand-Held Pies of Latin America. Not only is this dough flaky and delicious, but it also compliments any filling. The next time you’re having a small gathering of friends or family, give these a try. They make a great appetizer, side or snack for any occasion. 😋

    An added bonus of this recipe is that it can be made gluten-free and tastes just as terrific!  

    Servings: about 12 discs using a 4½” round cookie cutter

    Ingredients

    • 1½ cups all-purpose flour, plus more for dusting 
    • 2 Tablespoons sugar
    • pinch of fine sea salt
    • 8 ounces regular cream cheese, cubed & chilled
    • 1/2 cup unsalted butter, cubed & chilled
    • 1 egg beaten with a Tablespoon of water for egg wash
    • food processor
    • parchment lined baking sheet
    • 1 ½ tsp of your favorite herb (i.e. thyme, oregano, cumin, etc. More or less to taste.)

    Instructions

    1. Combine flour, sugar, herbs & salt in the bowl of a food processor fitted with the metal blade; pulse for 20 seconds, or until combined.
    2. Add the cream cheese and butter and pulse until the mixture comes together and forms a ball, about 2 minutes. Remove the pastry from the food processor.
    3. Divide the pastry ball in half.
    4. Shape each half into a flat disc on plastic wrap, cover and refrigerate for 30 minutes. ( Can be refrigerated up to 48 hours before rolling out).
    5. Remove from refrigerator and let sit for 10 minutes before rolling out. 
    6.  Using a well-floured pastry mat or surface and a well floured rolling pin, roll out the pastry to about 1/8″ thickness. Keep your surface & rolling pin lightly floured to prevent sticking & tears in the dough.
    7. Using a 4″ to 4½” round cookie cutter or bowl, cut  12 rounds, rolling & cutting the scraps as needed. ( Keep scraps covered while working).
    8. Place 2 level Tablespoons of filling on the bottom half of each pastry round. 
    9. Brush the edges with egg wash & fold over to form a half moon.
    10. Seal the edges of the empanada with your finger using your thumb or forefinger to look somewhat scalloped.
    11. Transfer the empanadas to the baking sheet & chill uncovered 20 minutes.
    12. Preheat oven to 400º F, brush the empanada tops with egg wash.
    13. Bake 12-15 minutes until golden, halfway through baking rotate the baking sheet to ensure even baking.
    14. Remove from oven when done & let rest 3-5 minutes before serving. Best served warm.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

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    Empanadas for Valentine’s Day ❤️

     

    Empanadas are little hand-held pies that can be served as an appetizer, lunch or dessert depending on the size and filling. Traditional empanadas are shaped like half moons.  We were inspired by the upcoming celebration of Valentine’s Day so we shaped ours into hearts that you can enjoy with your special someone. ❤

    These empanadas smelled so good while they were baking, for a moment we thought we were walking down a street in Argentina!  We could hardly wait to eat them. They are filled with a delicious combination of meat, vegetable & cheese.

    Servings: 6-8 (depending on the size of your cookie cutter. We used a 5″ x 4″ heart-shaped)

    Ingredients

    • 1 Easy Empanada Flaky Dough Recipe
    • 3 Tablespoons EVOO
    • 3 cloves garlic, minced (or frozen cubes)
    • 1 medium onion, finely chopped
    • 6 ounces fresh baby spinach
    • 1/2 cup all-purpose flour
    • 1 cup whole milk
    • 3 Tablespoons salted butter
    • 2 eggs, beaten
    • 1 cup grated Monterey jack cheese (cheddar or any cheese of your choice)
    • 2 Tablespoons grated parmesan Reggiano
    • 2 lbs bulk hot country sausage, no casings  (we use Neese’s)
    • 1/2 tsp dried oregano
    • 1½ tsp ground cumin
    • salt & pepper to taste

    Instructions

    1. Prepare the Easy Empanada Flaky Dough 
    2. Preheat oven to 400° F.
    3. Sauté onion & garlic in EVOO on medium-low until soft & lightly golden, 5-10 minutes. Add oregano & cumin. Stir another minute.
    4. Turn heat up to medium and add spinach, cook, stirring until spinach is wilted & soft, about 2-3 minutes. Remove from heat & let cool. Season with salt & pepper.
    5. Put bulk sausage in skillet, Cook and brown while breaking up into smaller pieces until done.
    6. Remove from heat and spoon sausage meat onto paper towels removing as much fat/grease as possible. Do not clean skillet at this time, keep sausage fat in skillet.
    7. Add flour to the skillet and whisk the milk gradually until mixture is smooth.
    8. Add butter and cook over medium-low heat, stirring constantly until mixture comes to a boil and is thickened.
    9. Remove from heat and whisk in the eggs. Return to heat and cook, stirring until mixture comes to another boil and thickens, the sauce will be a paste consistency.
    10. Remove from heat and stir in the cheeses. Season with salt & pepper to taste.
    11. Chop the cooled spinach, onion & garlic mixture. Add into the cheese sauce along with well-drained sausage.
    12. Roll out the empanada dough to 1/8″ thickness. Cut 2 hearts with a 5″ x 4″ heart-shaped cookie cutter. Brush the edges of 1 heart lightly with egg wash.
    13. Place 2 Tablespoons of filling in center of the heart, cover with another heart-shaped cutout. Press edges together firmly all around with thumb or forefinger forming a sort of scalloped edge. Brush with egg wash then bake about 12-15 minutes or until golden brown. Best served warm.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

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    Grandma Tessie’s Cauliflower Frittata

     

    grandma tessie

    Whenever we visited our beautiful, tiny,  Grandma Tessie, we always looked forward to her cauliflower frittata (“cauliflower pie” as she called it). Although she never learned how to cook before getting married, it wasn’t long before she became a wonderful cook. Unfortunately, she never wrote down any of her recipes which have led us to weeks of trial & error to recreate. We’re happy to say we finally got it!❤️

    Ingredients

      • 1/4 cup chicken broth or stock
      • 1 head cauliflower, florets only (16-ounce frozen cauliflower florets may be substituted)
      • 1 clove garlic, minced
      • 1 large onion, chopped
      • 8 eggs, beaten
      • 1 Tablespoon light or heavy cream
      • 3/4 cup Pecorino Romano cheese, grated
      • 1 Tablespoon Italian seasoned bread crumbs (for Gluten-free either omit breadcrumbs or replace with 4C® Gluten-free seasoned breadcrumbs)
      • 4 Tablespoons EVOO
      • Salt & Pepper to taste
      • Frittata Pan ( a large skillet with a cover can be used in place of a frittata pan)

    Instructions

    1. Cook fresh cauliflower florets in a large pot with chicken broth and salted water. If using frozen cauliflower florets add chicken broth to cauliflower and microwave on high 8 minutes…either method, cook until soft but firm, not mushy.
    2. Drain the cauliflower and set aside in a medium bowl to cool. Once cooled, chop the cauliflower into smaller pieces
    3. Spray skillet with cooking spray to prevent sticking.
    4. On med-high heat add 4 Tablespoons EVOO and heat until hot.
    5. Add onions and cook on med-high until golden brown & caramelized.
    6. Add garlic, cook an additional 1 minute. Add chopped cauliflower, sauté on medium heat for about 5 minutes, meanwhile…prepare egg mixture
    7. After beating the eggs add cream, Pecorino Romano cheese, bread crumbs, salt, and pepper, mix well.
    8. Lower heat to med-low and pour the egg mixture into the skillet and stir to mix then cover. Cook until eggs set about 5-6 minutes. Watch closely that it doesn’t burn.
    9. Using a large plate, cover the top of the skillet so you can flip the pan over and back into the skillet for an additional 5 minutes. Make sure you use oven mitts to protect your hands from getting burned while flipping.
    10. If using a frittata pan, simply flip the pan over to other pan side and continue to cook for 5 minutes.
    11. Insert a toothpick into the center to test for doneness. If still clinging to toothpick cook additional time until toothpick comes out clean.
    12. Slide frittata onto a serving dish and garnish with parsley sprigs and grated cheese (optional).

    Frittatas can be served warm or room temperature and make a great brunch item or side dish for any meal.

    For a variation try using your favorite vegetables in place of cauliflower.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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    Dad’s Liver Paté

     

    dad2005

    Dad always cooked our weekend breakfasts making either eggs & bacon or ham, french toast, or pancakes. He also used to make us milk & cherry jello or a banana & vanilla wafer dessert. It was always a special treat. He loved cooking and created some memorable meals.  ❤

    When we were young girls, our parents always wanted us to eat liver at least once a month. Needless to say, it was torture. They made us sit at the dining room table for what seemed like hours until we finished regardless of how cold it was! Years later our dad made liver paté from chicken livers and it changed our minds about eating this organ meat. When we asked him for the recipe he couldn’t remember all the details (he’s 91 now). You can only imagine how happy we were to find his written recipe while going through our recipe files. This makes a great appetizer with Ritz crackers. We hope you enjoy it as much as we do.

    Ingredients

    • 1 lb chicken livers, remove fat & hard muscle then wash well.
    • 1/2 sweet onion, chopped
    • 2 hard-boiled eggs, chopped
    • 3/4 stick of salted butter
    • 1 heaping tablespoon mayonnaise (we use Duke’s here in the south)
    • salt & pepper to taste

    Instructions

    1. Put the trimmed and washed chicken liver in a pan covered with water. Sprinkle with salt, bring to a boil then boil for 12 minutes, stirring in between.
    2. Drain most of the liquid out and add 3/4 stick of butter. Mash together.
    3. When the liver is cooled add the liver mixed with butter, the onions, eggs, and mayo into a food processor. Pulse until smooth and creamy. Add salt and pepper to taste.
    4. Refrigerate for at least 1 hr before serving.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

    Dad’s Liver Paté

     

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