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For summer, we are taking inspiration from the layers of an Italian lasagna as well as the sweetness of kugel. Lasagna is of course a classic Italian dish. Its creamy, rich filling is a perfect comfort food for the chilly days of fall and winter. In Jewish kitchens, noodle kugel (Lokshen Kugel) makes an appearance several times a year. It is a great dairy option for a Yom Kippur break fast and a favorite for Shavuot when we eat dairy.
These mini sweet summer lasagna-kugels let you take the in-season fruits of summer and layer them between a delicious ricotta filling and pasta. They are great served warm with some grilled fruit for a sweet and light meal at breakfast, lunch or dinner, or they can be enjoyed straight from the fridge for a little after-camp snack or picnic treat. This can be made as a single dish in a large pan or as individual minis in a muffin tin.
Sweet Summer Mini Kugels
1. Begin by cooking and straining the pasta so it has time to cool. Add 1 Tbsp. of sugar and the vanilla into the pasta water and bring it to a boil. Add the pasta and cook until al dente (as noted on the box). If you are using muffin tins for individual kugels, I recommend using the egg noodles because they fit more easily into the cups. Preheat your oven to 350°F.
2. You can use preserves if time is an issue, but this is a perfect way to use up fruit that is becoming a bit overripe or isn’t so pretty anymore and you want to cook with it. In a small saucepan, add the fruit (peel and all is OK) and a tablespoon of water. Cover the pot and cook on medium-low until the fruit softens. Then take the lid off and cook on low until the fruit breaks down into the consistency of a compote or apple sauce.
Fruits with skins like apricots will separate from the skins and you can just pull out the skins from the pot. If you like your kugel to be a bit sweeter, then add some sugar to the mixture a teaspoon at a time to taste.
3. Set the preserves aside in a bowl to cool.
4. In a bowl, mix the ricotta, egg, lemon zest and 2 Tbsp. of sugar. If you are using the egg noodles, once the pasta has cooled, add 1 Tbsp. of the ricotta mixture to the pasta and toss to coat.
5. Now you layer your kugel (like a traditional lasagna). If you are using lasagna noodles, add 1 Tbsp. of the ricotta mixture to the bottom of a 9×9 inch glass baking dish. Then add a layer of noodles, a layer of the ricotta mixture, a layer of fruit, a layer of lasagna noodles and a thin layer of the ricotta on top.
If you are using egg noodles and a muffin tin, put cupcake liners in each spot. Take the noodles that have been tossed with a little of the ricotta mixture and put a thin layer of them on the bottom. Add a layer of ricotta and a layer of fruit. The advantage of muffin tins is that you can do a variety of flavors. I did cherry, raspberry and apricot. Top the fruit with a layer of the egg noodles.
6. Bake at 350°F for 35 minutes for the individual kugels until the top is lightly golden brown. For the larger kugel, cook for 45 minutes to an hour. Cook time depends on how juicy your fruit is. The top will be golden brown and the fruit will bubble up a little when done.
7. For the topping which can be drizzled on top, mix 1/2 cup of sour cream with 1 Tbsp. of sugar. Drizzle over slices at the table.
Serve with a fruit salad or some grilled fruit for a full, fruity, sweet meal.
Chicken is a mainstay in most Jewish homes. We love our chicken stock (homemade or store-bought and doctored will do) for matzah ball soup. You’ll find chopped chicken livers at the holiday table because every family has those who love it among the haters. For Shabbat, a nice roasted chicken kicks off the weekend and the Sabbath. But when you always cook with the same ingredient it is easy to get in a rut. The good news is that it isn’t that hard to get out of it! Just add a little spice. This summer, go Indian with this Indian spiced grilled chicken served with a cilantro mint sauce. For interfaith families with Indian backgrounds, this is a great way to fuse your cultures!
Cilantro Mint Sauce
1. Into a large bowl, grate the ginger. Add the zest and juice of 1 lime, salt, Garam Masala (an Indian spice mix that can be found at most grocery stores) and fennel seeds (I like to buy whole seeds and toast them on a pan on the stove and then crush them with a mortar and pestle). Pour in vegetable oil and mix together.
Toss the chicken into the marinade and chill in the fridge for 30 minutes to an hour.
2. Meanwhile, prepare the sauce. Wash and dry the cilantro and mint. You can use a salad spinner or dry the herbs on a towel. They do not have to be bone dry. In a blender, add the mint, cilantro, shallot cut into quarters, the juice of 1 lime, water, sugar and salt. Puree the mixture.
3. Carefully slice a jalapeño in half, remove the inner seeds and mince the pepper. Stir the tiny pieces of pepper into the sauce.
4. Take the chicken out of the fridge so it can lose some of the chill. Then, pre-heat your grill. Cook the chicken on a medium heat grill until done. Timing varies based on size of the chicken pieces, so just refer to your meat thermometer for doneness. Or, cut into the chicken to see that the meat is opaque and the juices run clear.
Serve with delicious summer vegetables.
A bagel is naked without a good schmear. The word schmear comes from the Yiddish word “to spread.” In the world of bagels and brunch a schmear has come to mean cream cheese or other, usually cream cheese-based, spreads for bagels.
This quartet of schmears has something for everyone: There’s a vegetarian, smoked salmon, egg & arugula and a sweet schmear. They are perfect to bring to a Shavuot brunch for a crowd or make one or two for a family meal. Dairy plays a central role on Shavuot because the holiday commemorates the revelation of the Torah. The Torah brings with it the rules of Kashrut (Kosher laws) and since it was given on Shabbat there could be no cattle slaughtered, so it would have been a dairy day. The Torah is also a symbol of nourishment like milk for a baby. Although dairy is the base for all four of these schmears, they are each very different, easy to whip up and full of flavor.
There are four schmears because each schmear is made with 1/2 block of cream cheese. You can also make three schmears and leave 1/2 a block of cream cheese plain for the picky eaters at the table.
Salted Lemon and Smoked Salmon Schmear
2. In a small bowl, put the room temperature cream cheese.
3. Slice the smoked salmon into long, thin strips and then slice them again into little cubes.
4. Add the lemon zest and salt to the cream cheese and mash it together with a fork.
5. Once the zest is thoroughly mixed into the cream cheese, carefully mix in the minced smoked salmon. Serve immediately or chill and serve.
Vegetarian Tomato Schmear
This can be made vegan with vegan mayonnaise and vegan cream cheese.
2. Sprinkle Kosher salt over the minced tomato.
3. In a small bowl, add mayonnaise and with a rasp or smallest side of a box grater, grate garlic into the mayonnaise. You can also use a garlic press. Mix garlic into the mayonnaise.
4. Add the room temperature cream cheese into the garlic mayonnaise. Mash it all together with a fork until it is uniformly mixed.
5. Mince white onion, about the same size as the tomato. Mix the onion into the cream cheese and then carefully stir in the minced tomato and black pepper. Serve immediately or chill and serve.
Eggs and Arugula Schmear
1. Hard boil two eggs. I like to use the J. Kenji Lopez-Alt method.
2. With a cheese grater, grate the 2 hard boiled eggs into a bowl. Add in salt, sour cream and mustard and mix together. With a fork, mash in the cream cheese. Toss in black pepper (freshly ground if possible).
3. Chop about 1 cup of baby arugula, for 3/4 cup of chopped arugula. I like to hold a small bunch of leaves and with kitchen shears, snip the arugula into the egg and cream cheese mixture. Stir together gently until combined. Serve immediately or chill and serve.
Sweet Schmear with Ginger & Blueberries
The last 1/2 block of cream cheese can be left plain or you can play a little with it for something sweet. I chose to add sugar and ginger.
Mash the sugar into the cream cheese with a fork. Grate the ginger into the mixture and serve with a bowl of fresh blueberries.
Shavuot. The “Festival of Weeks.” If ever there was a confusing holiday (Shmini Atzeret aside), Shavuot is it. The definition of “Shavuot” alone is confusing enough. Festival of Weeks? Who wants to celebrate a festival of weeks!? That said, if ever there was an example of why one should never judge anything by its name alone, Shavuot is such an example.
So what are we celebrating, exactly? First, there is the giving of the Torah to the Jewish people at Mt. Sinai (kind of a big deal). Then there is the completion of the counting of the Omer (the weeks between Passover and Shavuot, thus, “Festival of WEEKS”). The counting of the Omer reminds us of the important connection between Passover and Shavuot: Passover freed the Jews physically from bondage, but the giving of the Torah on Shavuot redeemed the Jews spiritually from bondage to idolatry and immorality. But I always wonder, have we really been “freed” from our bondage to idolatry? I’m gonna go with a hard, “NO” on that one.
In my role as a high school counselor, I am often meeting and talking with students about their personal expectations. Too often, adolescents (and their parents, for that matter) have expectations for themselves that are not remotely attainable. Whether it’s trying to fit their body or personal image to that of a celebrity or the pursuit of academic perfection, I would argue that we are still very much bound to worshiping of idols. As a society, we have given so much power to fame and perfection, it is worshiped as truth. Adolescents “follow” celebrities and try in vain to emulate their lifestyle in such a way that they are willing to risk their financial status and physical, mental and emotional health. If that’s not worshiping of an idol, I don’t know what is.
Speaking of worship, Shavuot has recently become of my most favorite holidays due to the foods that are traditionally eaten on this day: dairy foods and spring/summer veggies and fruit. I’m talking foods such as cheesecakes and fresh green salads and gorgeous, ripe fruit. It’s a time of newness and of a re-commitment to learning and spirituality. I dream of hosting a huge picnic in a kibbutz sometime, the sun shining down upon my family and friends and eating salads and cakes until we feel we’re about to burst! One of the cakes I’ll be offering up during a meal this Shavuot is this gorgeous Semolina Cara Cara Orange Cake. Not only does it lend itself to a beautiful presentation, it just so happens to taste good as well. A double threat, if you will.
Semolina Cara Cara Orange Cake
Candied Orange Peel with Syrup Topping:
1. Line a baking sheet with parchment paper. Bring sugar, honey, cardamom and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices.
2. Reduce heat to medium-low; simmer, turning orange slices occasionally until tender and syrup is reduced to 3 1/4 cups, about 40 minutes.
3. Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup.
DO AHEAD: Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.
Ingredients for Cake
Directions for Cake
1. Preheat the oven to 350° F.
2. Place the butter in a small bowl and melt in the microwave. Set aside.
3. In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter and let the mixture sit briefly so that the butter is absorbed.
4. Transfer the semolina mixture into a lightly greased 9″-round cake pan or baking dish. Bake for about 40-45 minutes.
5. Pierce the hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over the top. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Once cool, run a thin knife around edge of pan to release cake. Remove pan sides. Arrange candied orange slices over top.
Spring is here and we can finally enjoy delicious—and healthy—fresh vegetable delicacies, like this Italian-inspired Spring Onion and Asparagus Crostata. What makes it really stand out is its crust—made from a rich cream cheese dough traditionally used in rugelach, the famous Jewish curled-up cookie. You’ll love this savory twist… with spring herbs and caramelized onions.
Spring Onion and Asparagus Crostata
1. Begin by caramelizing the onions. Slice your 2 yellow onions thinly. In a pan over medium heat, cook the sliced onions until they become translucent. Then, put the onions on low and cook for 30-40 minutes stirring occasionally. While the onions cook, prepare your crust.
2. In a mixer, blend cream cheese and butter. Add in the sugar, 1/2 tsp. of salt and 2 Tbsp. of Parmesan. While this is blending, use scissors to snip the chives until you have 1/2 cup of minced chives. Add the all purpose flour and whole wheat flour to the mixer and stir on low so the flour stays in the mixing bowl. When the dough begins to come together, add in the chives. Once the dough forms a ball, take it out of the mixer and wrap it in plastic wrap to make 1 large disc of dough. Refrigerate for at least 30 minutes. You can also make the dough a day in advance if you prefer.
3. Preheat your oven to 350°F. Remove your caramelized onions from the pan and let them cool. With a mandolin, a sharp knife or the slicer on your box grater, thinly slice 2 spring onions. Set the onion aside.
4. In a separate bowl, mix the ricotta, 1/2 cup of grated Parmesan, 1/2 tsp. of salt and pepper. Take the dough out of the fridge. If you have chilled the dough overnight, it may need about 30 minutes on the counter before it is workable.
5. Trim the asparagus by snapping off the thick bottoms. They should snap naturally at the beginning of the tender part of the stalk. Cut the asparagus in half horizontally and then in half again vertically.
5. Cut the dough in half. Roll out one half of the dough into a circle. It does not have to be a perfect circle since a crostata is a rustic dish. The dough should be between 1/8 to 1/4 inch thick. Spread 1/2 of the caramelized onions around the edge of the dough. Curl the dough over and tuck it into the base of the crostata crust. With scissors, snip little vents along the curled crust. Repeat with the second half of the dough and caramelized onions.
6. Top the crust with 1/2 of the ricotta filling. Layer 1/2 of the spring onion slices on top of the ricotta filling. Carefully arrange the asparagus over the onions. Repeat with the second crust and the other 1/2 of the ricotta filling, spring onion slices and asparagus.
7. Bake on a cookie sheet lined with parchment paper for 45-55 minutes. The crust will become golden brown along the edges.
8. Serve with a spring salad. If you have leftover asparagus, you can shave the raw asparagus with a vegetable peeler and top with a homemade salad dressing or whatever dressing you have in your fridge. Look for pea shoots at the grocery store or farmer’s market; they make great spring salads as well.
Missing morning carb treats like doughnuts? No need to stress if you are following the culinary traditions for Passover. Burmolikos are light, soft puffs of egg and matzah that are fried in oil (and bear no resemblance to heavy matzah fritters). They are a wonderful treat eaten by Bulgarian Jews during Passover and year-round because they are so delicious! Be sure to roll them with cinnamon and sugar while they’re still warm, or eat them with jam or honey.
Burmolikos (Bulgarian Matzah Puffs)
2. Drain the matzah and squeeze handfuls until almost all of the water is removed. Place in a 2-quart bowl.
3. Add the eggs, egg yolk and salt to the clumps of matzah and combine well with a fork.
4. Heat the oil in a small saucepan or deep fryer to a depth of 2 inches—if you use a 1-quart saucepan you will use only about 1 cup oil and will only be able to make 2 puffs at a time. However, they cook quickly so it is up to you.
5. When the oil is hot, drop the mixture by oval soup spoon or ice cream scoop into the oil and fry on one side until golden, about 1-2 minutes. Turn over puff and fry on the other side until golden—another minute. Drain on crumpled paper towels (you use fewer towels and have more surface area to absorb the oil).
Coat with the sugar/cinnamon mixture. Burmolikos can also be served with jam or honey.
Some “Tina’s Tidbits”
Check out more delicious Passover recipes here!
Hello InterfaithFamily readers! My name is Whitney Fisch and I am beyond honored to be able to create recipes and write for this wonderful website. So here’s a bit about me:
I was born and raised in Marietta, Georgia. I’m the daughter of a Jewish mama and a Christian dad. My mom raised me within the Reform Jewish community. Throughout my childhood, my mom was incredibly active within our temple community, at one point as the founding member of what is now one of the larger Reform temples in metropolitan Atlanta (can you tell I’m proud of my mom!?).
In 2008, after living all over the map and working for various Jewish organizations, I decided to sell all my stuff, drop my dog off at mom’s house and head to Israel for the year to learn at the Pardes Institute of Jewish Studies. While there (and immersed in an incredible multi-cultural learning environment), I met the man I would later marry. We got hitched in Asheville, North Carolina, in 2010 (we were the very first kosher wedding to hit the town—we even made the local paper! Huzzah! Take that, Kardashians! Who’s the celebrity now!?).
We now live in Los Angeles, where I work as the Director of Counseling at a private Jewish school and my husband is finishing his Ph.D. in Marine Biology. We have two beloved daughters, one finicky lemon tree and a lot of love . . . and babka. We love babka. We also LOVE to eat. It’s with this love of eating that brings me to food writing on my personal blog, Jewhungry and is what brings me to InterfaithFamily. I look forward to getting to know you, dear reader!
I developed the following recipe a few years ago during the ‘grain-free’ craze of 2013. It wasn’t until I hosted my first seder later that year that I realized this recipe is THE PERFECT recipe for a seder dessert. It doesn’t require any grains and is so incredibly easy to make as it requires no baking. In addition, it celebrates the fruits of the season and what is Passover but a celebration of the harvest! I hope you enjoy!
Mini Vegan Chocolate Chip Berry Pies + Coconut Milk Whipped Cream
Ingredients for Crust:
Adapted from my own recipe for Raw Brownie Bites
*Extra cocoa for rolling the bites in afterwards if you want an extra chocolate punch
Coconut Milk Whipped Cream (Recipe straight from my girl, Samantha, at The Little Ferraro Kitchen)
Note: chill your mixer for best results
Mixed Berry Filling:
I used regular-sized muffin tins to shape the crusts, but a ramekin will work just as well.
1. Cut pieces of parchment paper into squares about 8 in. by 8 in. or large enough that when placed into the muffin tins there is an excess of paper sticking out.
2. Place all ingredients in a food processor. Process until well combined—to about the count of 30 or until the ingredients have a dough-like consistency. If you feel like it’s a bit dry due to too many walnuts or almond meal, just add a bit of water, about 1 Tbsp. at a time, until you get that doughy consistency.
3. Once you’ve attained your desired consistency, scoop out enough “dough” to form a ball about the size of a tennis ball. Gently press the dough ball into the parchment paper-lined muffin tin and shape to the entirety of the tin so that a “crust” forms. Your crust should be thick enough to hold the filling but thin enough so that it doesn’t take over the pie flavor. Do this until you run out of dough. Refrigerate uncovered for at least 30 minutes.
Coconut Milk Whipped Cream
1. If you haven’t already, open the coconut milk can and pour out the water in a separate bowl. (Save it and use for smoothies, soups, etc.) If you’ve been chilling your coconut milk in the refrigerator for several hours in prep for this recipe, the watery part of the coconut milk will be at the bottom of the can so pour slowly and make sure to omit the watery part at the end.
2. Pour the thicker coconut milk into your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.
Place all your chopped fruit into a mixing bowl. Add the lemon juice and sugar and mix until well combined.
Once your crusts have refrigerated, scoop fruit filling into each pie; enough so that the is a mound of fruit filling. Top with a dollop or two (or three) of whipped cream. Enjoy!
Read more delicious Passover recipes here!
Legend has it that the Cobb salad was the result of a midnight kitchen raid by a hungry restaurant owner, namely Robert H. Cobb, at Hollywood’s Brown Derby restaurant. Brown Derby was a restaurant chain popular in the golden age of Hollywood. The chain lives on in Ohio and Orlando. Although the original Brown Derby in Hollywood, which was shaped like the classic round hat, is long gone, the legendary midnight snack that became the Cobb salad lives on and is going strong on menus all across the country. This Deviled Egg Cobb Salad with Smoked Salmon Matzah Tartines makes the perfect all-in-one Passover meal.
The salty crunch that usually comes from bacon is replaced with roasted, salted sunflowers. For more smokiness, the optional addition of smoked Gouda is delectable.
Deviled Egg Cobb Salad
Brown Derby Dressing
1. Hard boil four eggs. I like to use J. Kenji Alt’s method. While the eggs are cooking, you can prepare the salad dressing.
2. In a jar with a lid mix all the dressing ingredients together: canola or grapeseed oil, extra virgin olive oil, red wine vinegar, fresh lemon juice, dry mustard, Worcestershire sauce, white granulated sugar and minced garlic. Add a 1/4 tsp. of salt and pepper. Taste by dipping a leaf of lettuce into the dressing. Adjust salt and pepper to taste.
3. You can toss the salad together in a bowl or set it out on a platter in horizontal layers. Chop the washed and dried lettuce into bite-size pieces. Chop the tomatoes into small cubes and sprinkle with a pinch of kosher salt. Cut the avocado in half and save half for the matzah tartines. Cube the avocado in the peel with a butter knife and then scoop it out with a soup spoon. Lay out each ingredient along the platter. Sprinkle four tablespoons of sunflowers over the avocado. If you are using cheese, grate or make small cubes of cheese to add to the salad either on the platter or separately in a dish to be added at the table. I like to serve the dressing on the side so everyone can put on as little or as much as they like.
4. Now prepare your deviled eggs. Peel the eggs and cut them in half from top to bottom. Put the yolks into a bowl and add the mayonnaise, sour cream, dry mustard and a pinch of salt. Mash it all together until smooth.
With a spoon, add a dollop of filling to each egg. You can also pipe the filling if you want to get fancy, but I like to just use a butter knife to cleanly even off the filling in each egg so it looks like a regular egg. I save the extra filling for my tartines.
6. In a few small bowls set out your tartine spreads: the soft herb cheese, the extra deviled egg filling (topped with the lemon zest) and mashed avocado topped with a little finishing salt. (Kosher salt is good, or some Maldon sea salt or smoked salt.) Put the smoked salmon on a plate.
The matzah tartines can be assembled at the table to keep the matzah crisp.
Read more delicious Passover recipes here!
Some people have strong feelings about the kind of recipe that aims to create a Passover-friendly version of a dish that is typically leavened. Detractors think creating Passover bagels, muffins, and rolls miss the point of the holiday’s specific diet. Those in favor see the practice as helping to make a difficult holiday more bearable. Some will even point to foods like Passover Popovers as an example of Jewish ingenuity.
Personally, I fall somewhere in the middle. I don’t see the point suffering through a week of “I can’t believe you want to call this a bagel.” (But hey, if you can convince yourself that whatever you’ve come up with tastes like a bagel, more power to you. I’ll have eggs for breakfast this week.) On the other hand, when the introduction of matzah into a dish creates a delightful new twist on an old favorite, I’m all for it.
This brings us to Matzah Kugel, a sweet, dairy-filled confection of matzah layered with sweetened cheese. Sure, you could make a kugel with Passover noodles and come up with an almost-but-not-quite-satisfying proxy for the regular version, but you will never forget that it’s not the “real” thing. Matzah kugel, on the other hand, takes the idea of a noodle kugel as a jumping off point and transforms it into something different but equally delicious.
This dish can function as a side dish or a main course. (It pairs well with a side salad and a piece of gefilte fish.) You can freeze leftover portions: they reheat well in the microwave and even make a delicious and quick breakfast when you just can’t take one more piece of matzah with cream cheese.
Cheese Matzah Kugel for Passover
2. Add cottage cheese, salt, sugar, cinnamon, and butter and mix to combine thoroughly.
3. Grease an 8 inch square baking dish with butter.
4. Arrange half of the matzah so that it covers the bottom of the dish.
5. Pour half of the cheese mixture over it. Repeat with balance of the matzah and cheese mixture. If you wish, sprinkle additional cinnamon and sugar over the top of the kugel.
6. Bake at 350°F for 40 minutes or until set.
Hamentaschen, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat. This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
1. Preheat oven to 450℉. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed. Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well. Stir the broccoli and spinach into the cheese mixture. Set the mixture aside and prepare your pastry.
4. Roll the pie crusts out slightly so they are about 1/8 inch thick. Trim the sides to make approximately a 9-10-inch square. Do not worry if your measurements are off as long as you have a rectangle or square-like shape. You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. With a knife you can score diagonally across the square (or just eyeball it). Then cut a triangle window out of one side of the square with at least a 1/2-inch border. Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so you’ll have a triangle cutout on top of a triangle of dough.
6. With a fork, press down along the edges of the triangle to crimp the dough. Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional). Bake for 20-25 minutes until the pie crust is a light golden brown.