The current revival of iconic American diners stirs my teenage memories, when I spent as much time as possible in my father’s restaurant which had its beginning as a small diner. A local landmark in our town, it grew into a large upscale dining establishment complete with banquet facilities, catering to many special events.
As a diner his menu consisted mainly of American favorites with a sprinkling of Greek and Mediterranean dishes. One of the most popular luncheon specials was a phyllo crusted meat,spinach,feta cheese pie similar to spanikopita, baked and served in an oblong dish. This is a revision of that dish which includes eggplant, fresh tomatoes and Parmesan cheese. The filling can be made and frozen in advance for a time when a quick emergency meal may be needed.
CHANGE SERVING SIZE
- 1 tbsp olive oil
- 2 lbs lamb, beef ground
- 1 1/2 tsp oregano dried, or 1 tbsp fresh oregano
- 2 cloves garlic thinly sliced or chopped
- 2 onion(s) medium, chopped
- 2 tomato(es) medium, chopped
- black pepper freshly ground
- 1 eggplant medium, chopped
- 1/2 cup parsley leaves fresh flat leaf
- 2 cups tomato sauce canned
- 1 10oz package spinach frozen and chopped, wrung dry in kitchen towel
- 1 cup feta crumbles
- 1 cup Parmesan cheese
- Puff Pastry Topper
- 1 sheet puff pastry
- flour for rolling
- 1 egg(s) lightly beaten with splash of water
- Brown and crumble meat in olive oil. Add onions, eggplant, seasonings and cook till tender 12 to 15 min. Then add spinach, garlic, tomatoes and fresh herbs, simmer for 5 min. Pour in sauce, simmer until all ingredients are well blended.
- Preheat the oven to 425 degrees Fahrenheit. Flour a work surface and lightly roll out the puff pastry. Cut the size and shape of 1 large casserole or up to 6 individual bowls or large ramekins, using sharp paring knife. Place the dough on a nonstick baking sheet and wash with egg. Place the hot filling into selected baking dishes sprinkle cheeses over all- top with crust and bake til golden...