Book Clubbed

2 large onions, chopped

2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry

2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)

2 tablespoons all-purpose flour

2 (4-ounce) packages feta cheese, crumbled

4 eggs, lightly beaten

salt and pepper

1 (24-ounce) package phyllo dough

3/4 pound butter, melted

Preheat the oven to 350°F. Heat the olive oil in a large saucepan over medium heat. Slowly cook and stir onions until softened (do not overcook). Mix in the spinach, dill, and flour. Cook for approximately 10 minutes, or until most of the moisture has been absorbed. Remove from the heat and mix in the cheese, eggs, salt, and pepper. Lay the phyllo dough flat and cut into long strips (about 2" wide); brush with the melted butter. Place a small amount of spinach mixture at the bottom of each piece of dough. Fold the phyllo into triangles around the mixture. Place filled phyllo dough triangles on a large baking sheet. Brush with butter. Bake for 45 minutes to 1 hour, or until golden brown.

Yield: Varies

BLUE CHEESE POPOVERS

2 large eggs

1 cup milk

2 tablespoons butter, melted, plus more to grease the tins

1 cup all-purpose flour

1/2 teaspoon sea salt

1⁄8 teaspoon ground black pepper

1 1/4 ounces blue cheese, crumbled

1 tablespoon fresh thyme, roughly chopped (or 1 teaspoon dried thyme)

In a large bowl, briskly whisk the eggs, milk, melted butter, flour, salt, and pepper until smooth. Whisk in the cheese and the thyme. Place the batter in an airtight container and chill for 2 hours or overnight.

Preheat the oven to 425°F. Butter the mini muffin tins. Fill each cup to the brim with the chilled batter. Bake the popovers for 15 to 18 minutes until puffed and golden. Repeat until all the batter is used. Serve warm.

Yield: Varies

CREAM OF TOMATO SOUP

3 tablespoons butter

1 medium onion, chopped

2 tablespoons chopped garlic

5 tomatoes, chopped

2 tablespoons pepper

2 cups water

5 tablespoons cream

salt, to taste

Melt the butter in a large fry pan. Add the chopped onion and garlic and sauté until the onions are translucent. Add the chopped tomatoes. Sprinkle with pepper. Add the water and let the mixture boil for 10 minutes. Remove from the heat and blend the mixture in a food processor or blender to a puree. Transfer the puree back to the pan. Whisk in the cream and season with salt to taste. Serve hot.

Yield: 2–3 servings