Thursday, June 3, 2010

May Book and Recipe of the Month

Nick Book(s) of the Month

Carolyn Book of the Month

Recipe of the Month

Spanikopita Pie-This isn’t a Vietnamese dish, it’s Greek

We joined the CSA this year, which stands for Community Supported Agriculture.  Every week we get a variety of fruits and vegetables grown by Schreiber and Sons which is a local farmer just outside of the Tri Cities.  We’ll get the fruits and veggies for 28 weeks and as the season progresses we’ll get quite a bit of variety.   So far we’ve gotten asparagus, radishes, bok choy, dried garbonzo beans, green onion, dried lentils, mint, thyme, basil, parsley, bagged leafy greens made up of a variety of lettuces, baby strawberries, and tons of spinach. I had to figure out a way to use up the spinach so I decided to make spanikopita pie which is essentially wilted spinach, egg, a little bit of cheese all stuffed into phyllo dough and baked to a yummy goodness. It tasted just like quiche.

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Washed and dried all the spinach

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Minced up onion and garlic

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Chopped up the lettuce

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Sauteed the onion, green onion, garlic in a little bit of olive oil

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Wilted down the spinach and parsley

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Added two eggs, ricotta, feta, salt and pepper 

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Lined the bottom of the two pie pans with four sheets of phyllo dough brushed with olive oil

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Put the filling in the phyllo dough and fold the edges in

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Put four additional sheets of phyllo on top and brush with a little bit of olive oil

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Bake them in the oven at 350 for 30-40 minutes until the top is nice and crispy, let cool, cut and enjoy!

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