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.
Minced up onion and garlic
Chopped up the lettuce
Sauteed the onion, green onion, garlic in a little bit of olive oil
Wilted down the spinach and parsley
Added two eggs, ricotta, feta, salt and pepper
Lined the bottom of the two pie pans with four sheets of phyllo dough brushed with olive oil
Put the filling in the phyllo dough and fold the edges in
Put four additional sheets of phyllo on top and brush with a little bit of olive oil
Bake them in the oven at 350 for 30-40 minutes until the top is nice and crispy, let cool, cut and enjoy!