Fat Kid Friday: Italian-Greek Empanadas + S'mores Galore

It's my favorite day of the week - Fat Kid Fridays!! It's been a helluva week so carbs, cheese and chocolate were much needed.

Italian-Greek Empanadas

I initially planned on making spanakopita, but my local Key Food was sadly lacking in phyllo. Inspired by my mother's spinach-feta-tomato croissants, I decided to do an Italian-Greek take on empanadas (or is it more of a calzone - what is the difference, technically?). It didn't seem too blasphemous given the large Italian immigration to Argentina...and maybe some Greeks snuck in there, too? Yes? No? Whatever, I like feta.

Ingredients:

refrigerated pie crust

1/4 pound of ricotta cheese

1/2 cup of feta cheese

1 can artichoke hearts

1 box frozen spinach

pinch of dill

pepper to taste

1/2 teaspoon of powdered garlic

Directions:

Pre-heat oven to 350 degrees.

In a large bowl, mix ricotta, feta, defrosted and drained spinach, broken up artichoke hearts, dill, pepper and garlic together.

Unroll pie crust onto lightly floured . Using a cookie cutter (or the top of glass, in my case) cut out circles of crust, re-gathering and re-rolling dough as needed.

Place each circle on a non-stick baking dish. Fill each circle with approximately a teaspoon of filling. Fold over one side of dough and gently seal using fingers. Go around the edges with a fork to further close.

Bake for 20 minutes or until lightly golden.

S'mores, s'mores, s'mores, s'mores....s'mores I do adore!

Micro-s'mores - officially the best (and worst) invention known to mankind.

I recently rediscovered s'mores thanks to my friend Nyjia. As I told her earlier, I don't know whether to say "thank you" or "f**k you."

Assembling peanut butter cup s'more:

Key lime pie :

(roll wet marshmallow in lime jello mix)

My pancreas has strong hate for me right now.