After long consideration, and some heartache, I have decided to terminate The stuffed Mouth Blog.
This is a final post to thank everyone for visiting the website and pulling-up with my opinions.
I hope these recipes and posts were useful for what they were and I hope you enjoyed the content. For what it’s worth, I am simply not able to keep up with adding content and recipes since April. Before I run myself down with too many quests, I want to live a little in my new apartment and enjoy life. Besides, i’d rather not create half-assed content that lacks in quality. I also want to get back to my personal Graphic design, aside from already working full-time.
All in all, the website was truly a fun experience. I especially enjoyed sharing my Korean-fusion meals, my “sometime” jewish traditional recipes and my passion for baking sweet treats.
You can still find me on @thestuffedmouthblog on Instagram where I will be posting my weekly recipes and dine-outs. You can reach the website until cotober and still visit me on Instagram.
Cheers ! And a happy summer to all!
I can’t help but Post this reserved Recipe I kept for a special moment, as a final goodbye. Here it goes…
Makes about 24 Triangles
PREP 30-40 min / BAKE 20 min
- 1 finely chopped onion
- 1 pound crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 1 tablespoon dry oregano
- 2 tablespoons fresh breadcrumbs
- 1 large egg yolk
- 3 tablespoons olive oil
- 2 10-ounce packages ready to use, fresh spinach, chopped
- 1 pound filo pastry sheets
Preheat oven to 325F and prepare 2 baking sheets lined with parchment paper.
Mix first 6 ingredients above in large bowl.
Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate (about 3 minutes.)
Transfer cooked spinach to strainer.
Unroll the filo dough on a flat surface and cut the filo into 3 by 11 inch strips. Melt 1/4 cup of butter and prepare your patience. Place 1 strip of filo down and brush it lightly with butter. Place a second strip over the last.
Place a small spoonful of spinach filling 1 inch from the end of the filo (toward you). Fold the end over the filling to form a triangle. Buttering eaching layer lightly as you fold. Once you’re done folding these babies, bake them for 20 minutes or until edges are golden.
You can eat them immediately once cooled for 5 minutes or individually wrap and freeze for later serving.