I had an intense smoked meat sandwich today from a new Brooklyn delicatessen called Mile End. The options for the sandwich are not a choice of meat varieties but a choice of fat level: lean, medium, or fatty. It was a delicious, heart-stopping, and slightly overpriced meal that drove me to finally join the gym this evening. And yet, I don’t regret my lunch choice because I’ve been enjoying lighter vegetarian meals the rest of the week.

A prime example is the butternut squash pasta I made on Sunday. It was easy to make and it used almost five ingredients, but a sprinkle of Parmesan cheese put it over the top. I’m placing it under my “Five Ingredients” category anyway because the amount of cheese is minimal enough to count as a seasoning.

Roasted Butternut Squash Pasta
Serves 2 as a main, 4 as a side
-1 medium butternut squash
-1 medium onion, diced
-1 tbs. fresh sage, finely chopped
-2 cloves garlic, minced
-1/2 lb. pasta
-2 tbs. olive oil
-Salt and pepper to taste
-Parmesan cheese to taste

1) Pre-heat the oven to 400°.

2) Peel and cut the butternut squash into 1″ by 1″ cubes. Toss the cubes in a bowl with 1 tbs. olive oil and pour onto a baking sheet. Season with salt and pepper and roast for 30 to 40 minutes or until tender.

3) While the squash is roasting, add the remaining tablespoon of oil to a skillet over medium-high heat. Saute the garlic until fragrant (about thirty seconds) and add the onion. Cook until tender, stirring often. Add the sage and cook for an additional minute. Remove from heat.

4) Cook the pasta according to box directions. Reserve 1/3 cup pasta water.

5) When the squash is done roasting, add to the skillet, return to medium heat, and stir often for one to two minutes. Add the cooked pasta, pasta water, and stir.

6) Serve with a sprinkling of Parmesan cheese to taste.

During my recent series of pre-trivia night dinners, I made a lot of pasta. I wanted all meals to be vegetarian so anyone who came could partake. Each meal also had to require only a fork to eat because we don’t have a kitchen table and trying to wield a knife with a plate on one’s lap can end in disaster.

Pasta dishes became a bit old after a few weeks and I decided to mix things up with spanakopita, one of my favorite Greek foods. This spinach and phyllo dough dish is sometimes served as a pie, roll, or in individual turnover-sized triangles as I’ve done here. You can modify the size of the triangles and amount of filling to make small portions for an appetizer or party snack. You’ll find a recipe and informative graphics after the jump.

Spanakopita
Makes approx. 12 pastries, but recipe can be easily halved.
-2 10 oz. boxes frozen spinach
-1 small yellow onion, diced small
-1 clove garlic, minced
-8 oz feta cheese, cubed small
-3 tbs. pine nuts
-2 eggs, lightly beaten
-1 box phyllo dough (you’ll need 24 sheets)
-3/4 cup unsalted butter
-1/2 cup breadcrumbs
-2 tbs. olive oil
-Salt and pepper to taste

Special equipment: Pastry brush

1. Defrost your phyllo dough according to the package directions.

2. Defrost the spinach and drain the excess liquid. Use a fine mesh strainer and press down on the spinach with a rubber spatula to get out as much liquid as you can, then place the spinach in a medium bowl.

3. Heat the olive oil in a skillet over medium heat and saute the diced onions until translucent. Add the minced garlic and stir until fragrant, about 30 seconds. Allow to cool for 5-10 minutes.

4. Add the onions, feta cheese, pine nuts, beaten eggs, and a dash of pepper and kosher salt to the spinach. Mix gently with a wooden spoon.

5. Prepare your phyllo workstation. Get out a large cutting board or clean a flat surface that had ample space for you to brush, cut, and fold. Melt the butter in a small bowl and place nearby, along with the breadcrumbs, pastry brush, a knife, baking sheets, and a 1/3 measuring cup. You may also want to have a damp paper towel ready to cover the defrosted phyllo dough while you work, as it can dry out and become brittle quickly.

6. Unroll the defrosted phyllo dough on a nearby counter top and gently pull off the first sheet. Place it flat on your phyllo work surface and use the pastry brush to coat it lightly with melted butter. Sprinkle 1 tsp. of breadcrumbs on the dough, then grab your next sheet and place it directly on top. Repeat this process until you have four sheets stacked (no need for breadcrumbs on top of the final sheet), then cut the dough in half length-wise.

7. Place 1/3 cup of the spinach mixture at the bottom of each half of the dough, then follow this handy folding illustration I created (I forgot to take photos during the process):

8. Flip the folded spanakopita over and seal the last loose edge by brushing on a little more butter. Place on a baking sheet and repeat the process until you’re out of dough and spinach.

9. Bake the spanakopita at 400° for 15-20 minutes, or until the dough is golden brown. I usually serve it with a Greek salad and a few Kalamata olives. Extra spanakopita can be placed in the fridge or freezer and reheated for 5-10 minutes in the oven.