In looking for info about my projects, I saw pictures of the Spanakopita, not the strudel.
I think I'll dispense with the pastry and perhaps try this Alton Brown Recipe I saved this week. The croutons looked so delish, not sure what they are made from. Bagels? Courgette bread? I baked the latter but had it too high in my oven. Some stuff it's just better to buy like pita bread for my hummus.
Anyway here is the Hot Spinach and Artichoke Dip:
Alton Brown food network - Hot Spinach and Artichoke Dip
I like plain spinach with vinegar and wanted to try some verion of creamed spinach and garlic. But this looks intriguing.
Those croutons or dippers would be easy enough, brush with a little olive oil with garlic and broiled or baked in hot oven.
I can't easily get to Aldi's any more which is just as well because the more stores I shop, the more unplanned purchases. Aldi's gets imported specialty candy and cookies that are high quality, European I think, but you can't count on them to have it again.
I lost my recipe for hot chipped beef dip.
This is what I ended up eating on Christmas Eve. It is an appetizer but very filling. A girl at work made it years ago. Put an 8 oz block of cream cheese on a serving plate, open and drain a can of good quality crab (I found some Reese's but no blue crab), put that on top of the cream cheese, then make a topping of Heinz chili sauce, a little lemon juice and horseradish to taste. Then eat on those Keebler Waverly I think butter crackers, the rectangular kind.
It took me two nights to get rid of it and wish had the stuff for more. I could also put some little shrimp in with it and some cut up fake crab. Chef John says fake crab is fine for his wontons.
It's really nice to see FReepers getting into more gourmet types of cooking. The internet has inspired me and youtube is a big plus for ideas and how-to's.
I think I'll be ok with the phyllo, 8 on top and 8 on bottom or divide it up with a little more on top depending on the count. I've seen photos of the strudel rolls with phyllo; that's another way to make the Greek custard. I'm crazy about mushrooms, too. I have to learn not to buy too much ahead unless it will keep awhile.