In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Spanakopita is a golden pie that manages to be healthy yet still taste indulgent

By Emma Christensen

http://www.JewishWorldReview.com | Being told to "eat your greens" suddenly doesn't sound so bad when you mix those greens with feta cheese, top them with a crust of golden pastry, and call it spanakopita. Is this cheating? I don't think so, especially when a few easy tweaks keep this dish on the healthy side while still tasting indulgent.

The hero of good spanakopita is, naturally, spinach -- a healthy, vitamin-dense green if there ever was one. Go for glory here with a full two pounds of cooked spinach. And make things easy on yourself by buying bags of frozen spinach. This spinach is just as tasty as freshly blanched greens in the finished dish but involves much less fuss.

Feta is also key to spanakopita's success at the dinner table. I like to use just enough so that there's a hit of tangy flavor in every bite but not so much that it outshines the deep, savory character of the spinach. To lighten the texture of the pie and give it some guilt-free richness, I add cottage cheese. This is not traditional, to be sure, but it does the job.


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Finally, the pastry. For an average weeknight meal, I've started making this as a casserole with a top and bottom crust instead of the more-familiar individual triangles. You still get the satisfaction of crunching into a bit of pastry with every bite, just not so much of it. Substituting heart-healthy olive oil for the butter in the pastry layers is another easy switch.

It's not cheating to make greens taste good. Far from it. That's the whole point.


Serves: 8

  • 2 pounds frozen chopped spinach

  • 16 sheets frozen phyllo pastry dough

  • 1 cup cottage cheese

  • 1 onion, diced small

  • 2 cloves garlic, minced

  • 4 ounces feta cheese, crumbled

  • Juice from 1/2 lemon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon salt, divided

  • 2 large eggs

  • 3/4 cup extra virgin olive oil

Do ahead: Thaw the spinach and the phyllo dough in the refrigerator overnight.

Place the cottage cheese in a strainer over a small bowl and let it drain for 20-25 minutes, stirring occasionally. Meanwhile, heat a teaspoon of oil in a skillet over medium-high heat. Cook the onion with 1/4 teaspoon of salt until golden brown, 5-7 minutes. Add the garlic and cook until fragrant, another 30 seconds. Remove from heat.

In a clean dishtowel or several layers of paper towels, squeeze as much liquid as you can out of the spinach. This is easiest if done in a few small batches. Mix together the pressed spinach, drained cottage cheese, cooked onions, feta, lemon juice, nutmeg, and remaining 1/4 teaspoon of salt. Taste and add more salt or lemon as needed until it tastes good to you. Whisk together the eggs and stir them into the spinach mixture.

Remove the phyllo dough from the refrigerator and unroll it near your workspace. If necessary, cut the pastry to 9- by 13-inch rectangles. Keep the pastry covered with a damp dishcloth at all times to prevent the thin sheets from drying out.

Brush the bottom of a 9- by 13-inch casserole dish with olive oil. Lay one sheet of phyllo on the bottom and brush it with olive oil. Continue layering seven more sheets of phyllo, brushing each with olive oil. Spread the spinach mixture evenly over the pastry. Layer eight more sheets of phyllo over the spinach, giving the top layer a final brush of olive oil. Lightly score the top layer of phyllo into eight squares with a paring knife. (This makes the pie easier to slice after baking.)

Bake for 35-40 minutes, until the pie is golden-brown and the top layers of phyllo are crisp. Allow the pie to cool for at least 15 minutes before serving. Leftovers will lose their crispiness but still be good. Keep them refrigerated in an airtight container for up to a week.

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© 2012, Emma Christensen. . Distributed by Tribune Media Services Inc.