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Old 03-06-2008, 02:56 PM   #11
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I should buy a potato ricer instead of just borrowing one occasionally. I'd probably make my spaghetti & meatballs cake a lot more often!
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Old 03-06-2008, 08:04 PM   #12
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spaghetti & meatballs cake
Am I reading that right lol?
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Old 03-06-2008, 09:22 PM   #13
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I used to thaw it slowly overnight, but I figured as long as I was squeezing til it hurt, what did the extra water matter? I soak it in water til it breaks up, squeeze by hand a bit then put it in cheesecloth and twist the top til I can twist no nore!
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Old 03-06-2008, 09:28 PM   #14
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I should buy a potato ricer instead of just borrowing one occasionally. I'd probably make my spaghetti & meatballs cake a lot more often!
Love my ricer to squeeze spinach. Been doin' this for years. I also use my ricer to make chopped eggs for egg salad.
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Old 03-06-2008, 10:53 PM   #15
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Would using frozen spinach for a spanakopita be much inferior to using fresh?
Nope - frozen spinach is just blanched and "wilted" - like you would have to do if you were using fresh (according to the Greek recipe I have). If you're going to get really fussy - try making your own phyllo, too!

I've tried using fresh spinach a couple of times ... didn't notice that it was any better than properly drained/wrung out frozen (I just squeezed the heck out of it in my hand). My experience has been that the cheese(s) make more of a difference than the spinach.
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Old 03-07-2008, 11:02 AM   #16
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You are so right, Michael! Thanks for the good laugh -- making phyllo???? not in this lifetime!
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