These delicious cheese pastries called Sambusaks (or sambusaj in Arabic-speaking countries) can be filled with meat or cheese and are often deep-fried.  Here they are baked and filled with cheese and herbs.  They are great for assembling in advance and refrigerated until ready to bake. Check out how we enjoyed it in our Foodbuzz 24, 24, 24, Picnic on the Piste–right on the ski slopes of Heavenly Ski Resort!

Ingredients:

• 3 oz provolone cheese, diced
• 1/3 cup ricotta cheese
• 1 oz  feta cheese
• 1 egg yolk
• 2 tbs finely chopped fresh dill or mint
• zest of 1/2 lemon
• extra egg yolk , beaten (for brushing)
• 2 sheets puff pastry

Directions:

1. Roll out puff pastry and cut into 22 equal circles using a biscuit or cookie cutter.  Cover with damp cloth and set aside.
2. To prepare filling, combine all the cheeses and egg yolk  in a food processor and process until well combined.  Add chopped herbs and lemon zest and process just until incorporated.  Transfer filling into a bowl, cover and refrigerate at least 2 hours and up to 24 hours.
3. Preheat oven to 400F.  Lightly grease a cookie sheet.  Place 1 teaspoon of filling on one half of the puff pastry circle.  Moisten the edges with water and then fold over to form a half moon.  Press the edges together. Press the tines of a fork all around the edges to seal.  Repeat with the rest of the filling and dough.
4. Transfer pastries to cookie sheet. (Pastries can be covered with plastic and refrigerated for several hours before baking.) Lightly brush with beaten egg yolk and bake for 15 – 18 minutes or until golden brown.  Serve warm or at room temperature.

As part of the Foodbuzz Tastemaker Program, I received a few days ago  Bertolli’s two new sauces to try: the Four Cheese Rosa and Arrabiata.  It came in this beautiful presentation box with 4 wonderful recipes for each bottle.  I couldn’t decide which of the recipes to try first.  Since my family is partial to creamy sauces, we decided on the Four Cheese Rosa first.  I tweaked one of the recipes from the box and made cod fish fillet with a spinach and pine nuts filling and baked in the Four Cheese Rosa sauce.

Spinach Stuffed Cod in Rosa Sauce

Ingredients:

• 2 pieces large cod fillet
• 2 cups frozen chopped spinach, defrosted and squeezed dry
• 1/3 cup toasted pine nuts
• 1 medium onion, minced
• 1 tsp ground nutmeg
• salt and pepper to taste
• 1 jar 15 oz Bertolli’s Four Cheese Rosa sauce
• 1 tbs butter
• 1/3 cup milk or cream
• 1/4 cup grated parmesan cheese or any quick-melting cheese for topping

Directions:

1. Heat oil in saute pan and cook onions until translucent.  Add chopped spinach and pine nuts and continue cooking for 3 minutes.
2. Add half of the Bertolli Four Cheese Rosa Sauce and turn heat down to low.  Add salt, pepper and ground nutmeg.  Cook for another 3 minutes and then let cool a little bit. Preheat oven to  350F.
3. Place half of the spinach filling at the end of each fillet and roll to tuck in.  Place both fillets in a baking dish, pour the remaining sauce and add milk or water if sauce is too thick.  Sprinkle the top with grated cheese. Bake in the oven for 25 minutes or until top is bubbly.  Serve warm.

We can’t wait to try one of the other recipes for the Arrabiata sauce so tune in!

Another one of the recipes I prepared for my February Foodbuzz 24, 24, 24 Picnic on the Piste which is a mediterranean mezze on the slopes of Heavenly Ski Resort.  Perfect to bring in a little plastic container and served with pita bread or flat bread. This refreshing dip can also be served as a salad.

Ingredients:

• 1 clove garlic, crushed into a paste with a pinch of salt
• 1 cup greek yogurt or plain yogurt
• 2 tbs olive oil
• 1 tbs dried mint
• juice of one small lemon
• 1 small English cucumber (thin-skinned), if using regular cucumbers, you can peel
• salt and pepper to taste
• cayenne pepper to garnish

Directions:

1. In a glass bowl, combine garlic paste, yogurt, mint, olive oil, some of the lemon juice (you can add more later), salt and pepper. Cover and let infuse at room temperature.
2. To prepare the cucumber, coarsely grate with skin on (if using ones with thick skin, peel first) and then squeeze out excess moisture.  Add cucumber to the yogurt mixture and adjust taste with lemon juice, salt or pepper. Cover and chill in refrigerator for at least 2 hours.
3. Sprinkle cayenne pepper on top and serve with warm pita bread.