Cookbook 2007: Brett Elliot

Mom’s Feta & Pecan GreenBeans


  • 1 ½ pound fresh green beans, trimmed, or 2-3 packages of pre-washed and trimmed fresh green beans (she gets them at Randalls).
  • 2/3 cup olive oil
  • 1 teaspoon dried dill weed
  • 1/3 cup white wine vinegar
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup coarsely chopped pecans
  • ½ cup diced red onion
  • 1 cup crumbled feta cheese


Fry meat and remove most of the fatty juice. Heat oil (2 spoons) in a pan. Fry onions and mix with meat, garlic, and condiment. Add salt, and pepper to taste. Once the meat is brown, add the spinach and cook it for 5 minutes. Beat eggs with flour and water. Make a dense but runny mixture in a big jar or container. On a flat pan (non-stick), heat 2 spoons of olive oil (every pancake needs this). Pour the mixture (total needed is 4-5 big pancakes; not too thick). Turn them over; add a small teaspoon of oil again, so they don’t stick on the pan. In a round pan, layer tortillas and alternate ingredients: 
One tortilla, meat, spinach and onion mixture; sour cream. 
One tortilla, meat, spinach and onion mixture; ricotta cheese.
One tortilla, meat mixture, mozzarella/quesadilla, cheese and parmesan.
Place under oven broiler briefly until cheese melts (keep a close eye on it or it will burn).
Or you can microwave.
Serve in slices with Spanish rice and hot sauce or alone.
Servings: 4+