Full of helpful advice for families starting to think about their child's bat or bar mitzvah, Bar & Bat Mitzvah For The Interfaith Family will be a helpful primer to all families (not just interfaith!).
This booklet explains the history of Hanukkah, the symbolism and significance of lighting candles for eight nights, the blessings that accompany the lighting of the candles, the holiday's foods, the game of dreidels, and more!
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
This is an interactive, fun, and low-key workshop for couples who are dating, engaged or recently married. The sessions will give you a chance to ask questions about faith, to think about where you are as an adult with your own spirituality and to talk through what's important to you and your partner.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
There’s one dish that will always and forever have a place in my heart (probably literally and figuratively at this point!)—macaroni and cheese. To give you a clue as to just how much I love mac and cheese, for my 30th birthday my husband took me out to a well-known restaurant in Ann Arbor, MI, where I was in graduate school at the time, and ordered a flight of four different kinds of made-to-order mac and cheese. Six years later, I still remember it as one of my most favorite meals.
So when it comes to hosting a vegetarian friend for a Shabbat meal, I see it as an opportunity to embrace my mac and cheese side. I like to get creative and go bananas with mac and cheese. For Sukkot one year, I had some friends over for a mac and cheese bar that included every kind of vegetarian-friendly topping you can think of, and about four different kinds of hot sauces. It was awesome! But when I want to bring out a showstopper, the recipe below is the one I go for. The balsamic vinegar pairs perfectly with the cheeses that have been kissed with a hint of mustard. Plus you can never go wrong with a beautiful, colorful topping like tomatoes, basil and Parmesan. And if your kids don’t like greens or vegetables of any color touching their mac and cheese, you can give them the “untouched” pasta on the side. Everyone wins!
Bruschetta Mac and Cheese Recipe
Mac and Cheese
13 oz. rotini pasta or other small pasta shapes
4 Tbsp. unsalted butter
1/3 cup all-purpose flour
2 ½ cups milk, heavy cream or half-and-half
6 oz. shredded Swiss cheese
8 oz. shredded Monterey Jack cheese
4 oz. shredded Parmesan cheese
1 Tbsp. Dijon mustard (adjust according to your tastes)
1. In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour into a mixing bowl and allow to cool slightly.
2. Add tomatoes, balsamic vinegar, basil and salt and pepper to the bowl. Toss to combine, then taste and add more basil and salt, if needed. Cover and set aside.
Mac and Cheese
1. In a large stockpot, cook pasta according to package directions. Drain well.
2. While the pasta cooks, melt the butter in a 4-quart saucepan over medium heat. When the butter has melted and started to bubble, whisk in the flour; cook for 1 ½ minutes, whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
3. Remove saucepan from the heat, and by the handful stir in the cheeses, allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard and salt. Return the saucepan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through.
4. Once complete, either spoon all of your mac and cheese into a serving dish and serve with artfully placed bruschetta topping (this is what I recommend for the wow factor!) or spoon into individual bowls and add toppings.
Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentation—add cumin or za’atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.
Potato and Pumpkin Kugel
2-3 large baking potatoes (Russet, Idaho)
2 Tbsp. and 2 tsp of potato or corn starch
1 tsp. of Kosher salt
1 tsp. of pepper, divided
2 1/2 Tbsp. olive oil, divided
15-oz. can of pumpkin purée
12-fl. oz. can of evaporated milk
1 tsp. of cinnamon
1 Tbsp. caster/granulated sugar
1/4-1/2 tsp. of a spice of your choice, such as garam masala, turmeric, cumin, ginger or za’atar (optional)
Sour cream for garnish (optional)
1. Preheat oven to 350 degrees.
2. Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel. (Here, I used 3 small potatoes as one large potato.)
3. Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.
4. Add 2 ½ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.
5. Add onion and potato mixture to a bowl. Sprinkle with starch, salt and ½ tsp. pepper.
6. Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.
7. Remove the pie plate from the oven, scooping out ½ Tbsp. hot oil. Set aside.
8. With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.
9. Bake at 350 degrees for 30 minutes, until edges begin to brown.
10. Mix pumpkin purée with evaporated milk. Add remaining eggs, cinnamon and sugar.
11. With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)
12. Add remaining ½ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.
13. Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.
14. To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.
15. After removing kugel from oven, let cool slightly and serve with sour cream.
I absolutely love Rosh Hashanah and all things High Holiday season. I love fall weather, and I love the changing leaves and a bit of crisp in the air (though having lived in Miami and then Los Angeles for the last five years, I do miss the actual crisp in the air). Rosh Hashanah has been my favorite holiday ever since I was a little kid growing up in Atlanta. But it wasn’t until I learned how to really cook that Rosh Hashanah cemented itself in my heart as a culinary holiday. As I learn more and more about the holidays, I gain a better understanding of just how connected Jewish holidays are to the earth, the season and the harvest for that season. The recipe in this post is a testament to my commitment to honor the fruits and vegetables of the season. Roasted cauliflower and sweet potato is one of my go-to recipes for a quick, healthy and flavorful side dish on any Shabbat dinner table. But I wanted to jazz things up a bit, so I added some roasted garlic and perfectly ripe figs to balance the saltiness of the tahini. Whether you’re hosting a bunch of family this holiday season or feasting alone, do yourself a favor and try this dish. It’s great as a hot side or as a topping on a salad the next day. Enjoy!
Roasted Cauliflower and Sweet Potato with Figs and Tahini
1 sweet potato, peeled and cut into 1½-inch pieces
1 head cauliflower, cut into small florets
5 cloves garlic, skins removed
4 Tbsp. plus ½ Tbsp. olive oil
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. ground turmeric
½ cup tahini paste
Juice of ½ lemon
1 tsp. kosher salt
1 tsp. garlic powder
3-4 Tbsp. hot water
5-6 figs, cut in half length-wise
Fresh cilantro or flat-leaf parsley, optional
1. Preheat oven to 400 degrees.
2. Spread the cauliflower florets and sweet potato in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and turmeric. Using a spatula, mix the cauliflower and sweet potato to spread the oil and spices around.
3. Place garlic cloves and remaining olive oil on a small piece of aluminum foil. Wrap garlic and oil in the foil so no oil can escape. Place foil in the corner of the baking sheet holding the veggies.
4. Place baking sheet in the oven and bake roughly 40 minutes, or until cauliflower and sweet potato are crispy on the edges.
5. Meanwhile, prepare the tahini by adding the tahini paste, lemon, kosher salt and garlic
powder to a deep bowl. Mix until combined. Add the water a tablespoon at a time, stirring in between until the desired consistency is met. Taste as you go and adjust the seasoning to your liking. I like mine pretty runny, so I may add another tablespoon or more of hot water.
6. Once vegetables are done, let cool for 5 minutes (make sure to open the foil of garlic and let it cool as well). Place all veggies and sliced figs on a serving dish and drizzle with tahini. Serve with an additional topping of cilantro or parsley, if desired.
Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.
I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!
Roasted Butternut Squash with Apples and Onions
Serves 6-8 as a side dish
1 large onion
2 apples (Fuji, Honeycrisp or Jonagold)
20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
3 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. balsamic or pomegranate vinegar
20 grindings of black pepper or to taste
½ cup dried cranberries or cherries
¼ cup sunflower seeds or toasted pine nuts (optional)
1. Preheat oven to 350 degrees.
2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.
3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.
4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.
5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.
My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.
Summer Blueberry Salad with Blueberry Ranch
Blueberry Ranch Dressing
1/4 cup of mayo
1/4 cup of sour cream
1 clove of garlic
1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
2 tsp. of dried dill
10 chives minced
1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
up to 1/4 cup of milk
Summer Blueberry Salad
5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
1 1/4 cups of walnuts, toasted
1/4 of a red onion thinly sliced
1/2 pint of blueberries
1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.
2. Wash the greens and add them to a serving bowl.
3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.
4. Peel and thinly slice 1/4 of the red onion.
5. Add about 1/2 pint of the fresh blueberries to the greens.
6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.
7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.
8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.
9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.
10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.
11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.
Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.
This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. Pesto comes from the Italian word pestare, which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this salad you can add in any additional vegetables you like.
Israeli Orzo Salad
1/2 cup of blanched almonds
1 cup of curly parsley, stems removed
1/2 lb of feta, divided
2 small cloves of garlic
1/4 cup of olive oil
3 large tomatoes OR 3 cups of cherry tomatoes, OR a combination of both
3 cups of chopped cucumbers
1/2 lb of uncooked orzo
zest of 1 lemon
1/2 a green pepper, optional
1/2 cup of pitted olives, optional
1. In a large pot, boil water and add a tablespoon of salt.
2. While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. Purée together to make your pesto.
3. Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).
4. Drain the pasta and mix in 1/2 of the pesto, then toss to coat.
5. While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.
6. Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).
This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.
I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?
Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.
You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilled onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!
Buffalo Quinoa Burgers
2 cups cooked red quinoa
1 cup Cannelloni beans, mashed
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1/4 cup Frank’s Hot Sauce
1/8 cup Worcestershire sauce
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup Monterrey Jack cheese, shredded
6 Tbsp. Canola oil
1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg, hot sauce, Worcestershire sauce, garlic powder, salt and pepper.
2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balled patties (bigger than a golf ball but smaller than a tennis ball).
3. In a skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burger balls in at a time. Using a flat spatula, press down the ball until a thick patty forms.
4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer of cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers is cooked.
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
1 lemon, zested
1/4 tsp. salt
2 slices of smoked salmon, minced
1/2 block of cream cheese, 4 oz., room temperature
1. Zest one lemon onto a paper towel. Leave the lemon zest on the paper towel to dry a bit while you prepare the rest of the 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.
1 plum tomato
1/2 tsp. Kosher salt
2 Tbsp. of mayonnaise
2 cloves of garlic
1/4 tsp. black pepper
1/4 small white onion, minced
1/2 block of cream cheese, 4 oz., room temperature
1. Take the seeds and core out of the plum tomato. Cut the tomato in half and mince it into small cubes.
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.
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
Thelast 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.
1 Tbsp. sugar
1/2 block of cream cheese, 4 oz, room temperature
1/4 inch slice of ginger
1/2 cup of blueberries
Mash the sugar into the cream cheese with a fork. Grate the ginger into the mixture and serve with a bowl of fresh blueberries.
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
6 sheets matzah, broken into large pieces
1 cup milk
1 teaspoon salt
1 teaspoon cinnamon
1 pound cottage cheese
1/4 cup sugar
3 tablespoons melted butter, plus additional butter to grease the pan
1. Preheat oven to 350°F. In a mixing bowl, beat together the eggs and milk.
2. Add cottage cheese, salt, sugar, cinnamon, and butter and mix to combine thoroughly.
3. Grease an 8 inch square baking dish with butter.
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.
2 boxes of pre-made pie crust (2 crusts/box)
2 oz. of soft fresh goat cheese
2 oz. of Feta cheese
1/2 cup of cottage cheese
1/2 medium sized onion
1/2 tsp. cumin
1 lb. frozen chopped spinach
1/4 lb. frozen broccoli
1 bunch of dill (1/4 cup chopped)
1/2 tsp. pepper
1 tsp. salt
zest of 1/2 a lemon
1 egg (optional)
1 Tbsp. nigella seeds (optional)
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.