Study Week

I spent most of my day trying to study for my Italian final. Unfortunately, my mind kept drifting off to our wonderful weekend in Boston and the marvelous dim sum that we had in Chinatown. (I am a huge fan of the turnip cake and the sticky rice parcels.) Kaitlin and I have been talking about that meal non stop since we've gotten back. But we have yet to find an authentic Chinese restaurant anywhere near campus. 

This Saturday we plan to cook an Italian themed meal (in celebration of completing my final exam). We are going to pair a rose petal-shaped pasta from the North End with a saute of mushrooms and olive oil. Because we have very limited resources (as shown in the picture above), we try to keep our meals simple. If we feel truly inspired, we are going to make tiramisu. 

I have to go now and gear up for our hall's first snow ball fight of the season, but first I thought it would be nice to follow up the previous entry with a recipe for my dad's boereg. It is extremely simple to make and toaster oven friendly (for all those college students who, like us, are without an oven).

Victor's Famous Boereg

one package filo dough

one lb spinach (rinsed and dried)

one large onion (roughly chopped)

two eggs

3/4 lb feta cheese (crumbled)

olive oil (or any oil) or melted butter

black pepper to taste

parsley or dill (optional)

one 9 by 13 inch baking pan

preheat the oven to 375 degrees

In a large bowl combine the eggs, spinach, onion, feta, pepper and parsley or dill (if using). Use your hands! When thoroughly combined, cover and set in the fridge.

Divide the filo dough in half. If the sheets are large, you may need to fold them in half before setting them in the pan. First, oil or butter the baking dish. Then layer two sheets of filo dough into the pan and brush the top liberally with butter or oil. Continue this process (oiling the filo dough every two layers) until you finish the first half of the dough. Then, remove the spinach filling from the fridge and spread it evenly over the filo dough layers. Layer the rest of the filo sheets on top, remembering to brush on the oil every other layer.

When you have finished layering the sheets, brush the top with oil and cut the boereg into squares (using a very sharp knife). Slip the boereg into the oven and bake for forty to forty-five minutes or until the top is a deep golden brown.

Paree Akhorjak! 

(which is Armenian for "Bon Appetit")