Tlacoyos 

(Mexican Turnovers)

These turnovers were made with a shell of masa harina (Latin American corn flour). The (non-traditional) filling is leftover Saag Aloo (Indian Kale & Potatoes), from the last post. I had these leftovers, and I'd recently seen Mexico in my Kitchen's recipe for Tlacoyos, and decided it was time to try it! (ITo save energy, I prefer to use whatever leftovers I have as fillings for a recipe like this.) I really liked it: warm, nutritious, and comforting. 

Mexico in my Kitchen Website, How to Make Tlacoyos, a Tasty Street Food

Hortopitakia (Greek Savory Turnovers with Spinach & Herbs),

with Homemade Phyllo Dough

Throwback to: these savory spinach turnovers, based on the recipes of Kouzounas Kitchen. For more details, please see my recent post. That pic was taken with my phone, right after baking. This one was taken the next day, with my camera. The spinach filling was so good! I'll have to try these turnovers again.

Kouzounas Kitchen Facebook

Kouzounas Kitchen Website, Hortopitakia: Savory Turnovers with Spinach & Herbs

Hortopitakia (Greek Savory Turnovers with Spinach & Herbs),

with Homemade Phyllo Dough

Both of these recipes are courtesy of Kouzouna's Kitchen. The shape was supposed to be more like half-moons, but at least they didn't fall apart, and were yummy from the filling. I fried them in a pan, with more oil than I would usually use, but not too much.

For the filling, I used leftover chopped spinach and kale, already cooked with some onion, and later frozen. I cooked another whole chopped onion according to the directions, added the greens, and then some salt, cumin, and Italian seasoning. (Use what you have, they say.)

I made the phyllo dough on Saturday, according to the directions, in a stand-mixer, and put it in the fridge to sit overnight. It ended up that I didn't get a chance to use it until yesterday. Somehow, the dough was very sticky -- but that's what flour is for. The main problem was, it was still fairly elastic. After thinking about it, I wonder if the vinegar used to "relax" the dough, was too old.

Kouzouna's Kitchen Website, Hortopitakia: Savory Turnovers with Spinach & Herbs

Kouzouna's Kitchen Website, Scratch Made Phyllo Dough