Heat 1/4 Cup Olive Oil in a large saucepan and sauté the onions and leek until translucent, about 2 to 3 minutes. Add the spinach and sauté until the leaves have wilted and the liquid has cooked off, about 8 to 10 minutes.
Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
Preheat the over to 375 degrees. Lightly oil (always use olive oil) a 12-inch diameter or 9×13-inch metal baking pan.
Add dill and feta to spinach mixture. Add salt and pepper to taste (careful with the salt as the feta will add quite a bit of its own.) Pour the eggs over and give a stir to combine well.
Open up the phyllo pastry and place on work surface. Moisten a paper towel and cover dough to prevent it from drying out as you work. Layer the phyllo in the pan, brushing each phyllo layer generously with olive oil. Use half of the phyllo sheets to make the bottom pastry layer.
Put the spinach mixture in and press the top down gently to smooth filling. Add top layer of phyllo pastry, oiling between sheets as for bottom layer.
Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked. Be careful not to cut through the bottom layer of pastry.
Bake the pie in the middle of the oven for 40 to 45 minutes until it is golden brown. Cool until just warm. Cut into serving sized pieces and serve either just warm or at room temperature.
“I went hunting for a recipe when my daughter, Laurie, was coming to dinner and bringing a vegetarian friend. I found this in one of my magazines.” – Jean Hansen
“This was my Mom’s standard dish if a vegetarian was coming to dinner, but it is equally good if you are a meat eater.” – Calla Ferre
“Not bad for being vegetarian. I modified this a bit when I tried it. I sautéed a small, chopped onion in some olive oil and added that to the tomato mixture in place of the green onions. I also thinned out the sour cream with some milk so it was easier to spread over the dish. I found that I could make and extra 8 enchiladas (minus the topping), so I cooked up the 8 as directed and then froze the other 8.” – April Ferre
Mix tomatoes, salsa, thyme, oregano, celery seed, and 1/4 cup green onions.
Fry tortillas in oiled skillet until softened, turning once. Spoon 1/4 cup cheese onto center of each tortilla. Top with two tablespoons tomato mixture and 2 rounded tablespoons corn. Roll tortillas around filling and place in a large, shallow baking pan.
Mix sour cream and remaining green onion. Spoon over tortillas Top with remaining tomato mixture. Sprinkle with remaining cheese.
Bake at 350 degrees for 20 minutes or until heated through.
“We were talking in the lab one day, wishing Julie a Happy Birthday and asking her what her plans were. She said she and her husband, Mike, and their son, Ben, were going out to dinner that night. She was hoping to get some good Eggplant Parmesan. Donna mentioned that she had a good recipe, and that she would make it for Julie’s dissertation signing party. Well, I jumped at the chance to get a good vegetarian recipe from a good cook, so I asked her for the recipe ahead of time! As it turned out, Donna decided to make this in addition to Ratatouille for Delandy’s going away party. It was the first time I had Eggplant Parmesan, and it was wonderful! I kept thinking about it all the next week.” – April Ferre
Peel and thinly slice eggplant 1/8- to 1/4-inch thick.
Prepare tomato sauce from olive oil, tomatoes, onions, garlic, oregano, salt and pepper. Or buy prepared sauce.
In a shallow and wide bowl (wide enough to fit the eggplant slices horizontally) beat the 2 eggs, flour and water. Heat the oil in a skillet to medium heat (no smoke). Coat the eggplant slices in the egg mixture and sauté both sides until golden brown. This will take several rounds in the skillet to get all the slices sautéed, so just stack them up on a plate as they accumulate.
In a deep casserole dish place a thin layer of tomato sauce. Then make multiple layers of 1) eggplant, 2) tomato sauce 3) sprinkled Parmesan cheese, and 4) sprinkled mozzarella cheese, until all the eggplant is used.
Bake at 350 degrees for 30 minutes uncovered and 10 minutes covered with foil or casserole lid if available. Cool for 5 to 10 minutes, slice and serve hot.
2011 Recipe – Donna Lemongello – The Conforti/Lemongello Family Recipe
“I would love to find a really exceptional Alfredo recipe, and to be honest, I’m still looking, but this recipe is still very good and quite satisfying. What I like most about this recipe though is that unlike most Alfredo sauces, this one does not separate when reheated, making leftovers possible. A very important consideration for a single person.” – April Ferre
Course: Main Courses – Fish & Seafood, Main Courses – Pasta & RIce, Main Courses – Poultry, Main Courses – Vegetarian
Cuisine: Italian
Ingredients
2CupsHeavy Cream
1/2CupButter
2TablespoonsCream Cheese
3/4CupParmesan Cheese
1TeaspoonGarlic Powder
Salt & PepperTo Taste
8OuncesFettuccineCooked & Drained
For Chicken Fettuccine Alfredo
1TeaspoonDried Basil
1TeaspoonDried Oregano
1TeaspoonSalt
1TeaspoonBrown Sugar
1/2TeaspoonCumin
1/2TeaspoonGarlic Powder
1/4TeaspoonPepper
2Boneless, Skinless Chicken Breasts
Oil
For Shrimp Fettuccine Alfredo
1/4CupButter or Olive Oil
2 to 4ClovesGarlicMinced
1PoundMedium ShrimpPeeled & Deveined
Juice of 1 Lemon
Instructions
In a saucepan, combine heavy cream, butter, and cream cheese. Simmer until melted together.
Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes over low heat. Season with salt and pepper to taste.
Toss pasta with sauce, coating well. Leftovers freeze well.
Chicken Fettuccine Alfredo:
In a small bowl, combine basil, oregano, salt, brown sugar, cumin, garlic powder, and pepper.
Pound chicken breasts to approximately 1/2-inch thickness. Generously rub seasoning mixture all over.
Heat grill or grill pan to high and brush with oil. Grill chicken 5 to 7 minutes on the first side until dark grill marks form. Flip and cook an additional 4 to 6 minutes.
Remove from grill and let rest 5 minutes before slicing. Serve on top of fettuccine.
Shrimp Fettuccine Alfredo
In a large Dutch oven or fry pan, heat butter or olive oil over medium heat until shimmering.
Add minced garlic and saute 1 minute until fragrant, stirring constantly. Add shrimp and cook until just cooked through.
Remove shrimp to a bowl and drizzle with the juice of 1 lemon.
Serve on top of fettuccine, tossing with pasta to coat if desired.
2018 Adapted Recipe, Variations Added 2021 – April Ferre – Adapted from Recipe Lion & Gimme Delicious
“I based this off of Kathy’s Jumbo Stuffed Shells. It is one of our family’s favorites, especially of my son Tom.” – Calla Ferre
“I’ve heard people say that lasagne is too hard to make. Not so! It’s quick to layer these ingredients, pop it in the oven and do those odds and ends around the house that you need to get done. The most common problem I’ve heard in making lasagne comes from people putting the dried lasagne noodles directly into the pan. Cook them first! Or buy no-bake noodles, but make sure you know which type you have. And make sure you get all the water out of the thawed spinach. Serve it with some garlic bread and a nice salad (try the Italian Bread Salad) for a fabulous Italian meal. Then try Pietro’s Tiramisu for an authentic end to the evening.” – April Ferre
Course: Main Courses – Pasta & RIce, Main Courses – Vegetarian
Cuisine: Italian
Ingredients
2Pounds(4 Cups) Cottage Cheese, Low Fat
2 10-OuncePackage Frozen SpinachCooked & Squeezed Dry In Towel
1/4CupParmesan Cheese
1CupOnionChopped
4EggsLightly Beaten
1/4CupFlour
124-OunceJar Marinara Sauce(Prego)
Cheddar Cheese & Jack CheeseGrated
Lasagne NoodlesCooked & Drained
Instructions
Combine first 6 ingredients. (This step can be done the night before, and excess water drained.)
Spread enough marinara sauce to cover bottom of 9×13-inch pan. Place layer of noodles to cover bottom of pan. Cover with half of cottage cheese mixture. Add some grated cheese. Now another layer of noodles, the rest of the cottage cheese mixture, more noodles. Top with some marinara sauce, and complete by adding good amount of cheese.
Bake at 350 degrees until cooked through and golden brown on top. Let rest 10 to 15 minutes.
Notes
If smaller amount is desired, halve recipe and bake in 8×8-inch pan. Also, No-Boil lasagne noodles are available in the grocery store for easy assembly.
“Jim Serpa was one of Steve’s friends from the cement plant. His wife, Kathy, served these when we came over for dinner. This is what I based my Lasagne recipe on.” – Calla Ferre
Cook shells in boiling, salted water for 8 to 9 minutes until just al dente. Drain and rinse.
Mix next 5 ingredients and stuff shells.
Put 1/2 sauce in bottom of baking dish. Arrange stuffed shells in a single layer in dish. Place remaining marinara sauce over top and sprinkle with mozzarella cheese; cover loosely with foil.
Bake at 350 degrees for 20 minutes, remove foil and bake an additional 10 to 15 minutes until mozzarella is melted and pasta shells are tender.
“As I was preparing the 10th Anniversary Edition of this cookbook, I commented to my friend, Delandy, that my selection of vegetarian dishes was pretty pathetic. What can I can I say, we are carnivores. Anyway, she told me this recipe and I wrote it down to go in the cookbook. Very simple to make, and Delandy and her husband, Chris, both enjoy this.” – April Ferre
Course: Main Courses – Casseroles, Main Courses – Vegetarian
Ingredients
Pasta(Such as Rotini, Penne or Elbow) Cooked
Assorted Fresh VegetablesSliced or Cubed
Parmesan CheeseGrated
Fontina CheeseGrated
Marinara Sauce
Mozzarella CheeseGrated
April’s Version:
8OuncesRotini Pasta
1LargeZucchiniDiced
1LargeYellow SquashDiced
1CupButternut SquashDiced
8OuncesSmall Cremini MushroomsQuartered
1LargeOnionDiced Large
1 14.5-OunceCan Diced Fire Roasted Tomatoes
1CupParmesan CheeseGrated
1 1/2Cup(About 5 Ounces) Fontina CheeseGrated
1 24-OunceJar Prego with Basil and Garlic
8 to 10OuncesWhole Milk Mozzarella CheeseGrated
Instructions
Cook pasta in boiling, salted water. Drain well.
Bring together an assortment of fresh vegetables (zucchini, yellow squash, butternut squash, eggplant, bell pepper, mushrooms, tomatoes, onions, etc.) Cut into bite sized pieces.
Combine pasta, vegetables, Parmesan cheese, fontina cheese, and marinara sauce in a casserole dish (April's version fits in a 9x13x2-inch dish.)
Top with mozzarella cheese and bake 30 minutes at 375 degrees until cheese is melted and golden.
Notes
Smoked cheeses work well in this dish.
Recipe – Delandy McConnell – From one of her neighbors in Sacramento
“In graduate school, I came to really love Mediterranean food. My first standout experience with hummus was on a pita with lettuce, tomato, onion, and lettuce at the Whole Earth Festival in Davis. The Whole Earth Festival is primarily a craft fair, with music, and a focus on sustainability education. They are also an all vegetarian event. Those who know me know that I am most certainly a carnivore. Generally, vegetarian meals, while sometimes tasty, just don’t do it for me as a meal. But this hummus on pita was actually very satisfying. What I’ve found since then is that hummus is extremely variable when bought in the store. Some is bland; some way too spicy for my taste buds. My favorite place for hummus is Ikeda’s Produce Market, and this comes close to approximating it. Serve it with pita alone, or make it a sandwich like at the Whole Earth Festival. It is also good as a dip for vegetables or crackers or as a spread on sandwiches.” – April Ferre
