Guest article by Tyler

As part of the preparation for our Christmas feast, we obtained an Imperia Pasta Machine from Williams-Sonoma, initially for the construction of wild mushroom ravioli. We had a really pleasant experience making the ravioli. Despite being a manually operated machine, once you get the hang of how to work it, it’s quick, simple, and produces fantastic pasta as advertised.

We decided to give it a second workout, and this time to actually use the pasta cutting attachment, by making some spinach fettuccine. And, as usual with anything we make involving flour, we made an attempt to get some whole grains in there as well. Without further ado:

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Guest Article by Tyler

After successfully preparing a delicious dish of Murghi Ni Curry, our second foray into the book 660 Curries by Raghavan Iyer was Badam Murghi. Again, I can only guess as to what this might literally translate to, but it is anglicized as “Yogurt-Almond Chicken with a Spinach Sauce”. If you haven’t read the article on the Murghi Ni Curry, take a minute to do so, as I will be making numerous comparisons between the two.

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When I attended USC, there was a lunch shop across the street called A Taste of India. The fare was hardly haute cuisine, but it was warming, tasty, and very inexpensive for a budget-challenged college student. It was also my first real exposure to food from that region of the world. At the shop, they served a mellow, but delicious yellow dal mixed with spinach and diced tomato. This recipe attempts to recreate that dish, with a slight change in texture.

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The inspiration for this dish came from the popular Greek savory pastry spanakopita and it’s lesser known cousin the kreatopita.  Instead of lamb or spinach, however, poultry is the main star in this recipe; I also went with leeks over onions for a more subtle flavor and added feta cheese for extra richness.  Google tells me the result is appropriately referred to as “kotopita.”  As I’m not fluent in Greek, however, I can’t verify.

3 lbs ground chicken
3 large eggs, slightly beaten
2 small boxes, reduced fat crumbled feta cheese
1 bag spinach, washed
1 large leek
2 cloves garlic, minced
rosemary, chopped
white pepper, ground
salt
phyllo sheets, thawed

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