Categories
Baked Food Eggs Garlic Recipes Spinach

Spanakopita Quiche

The bounty of spring brings to mind eggs, greens, and dairy! I know everybody is making quiche and frittata these days, but I wanted to introduce something that’s a little different: spanakopita-inspired quiche! This rich and savory dish brings Greek flavors to your table any time of day, and takes full advantage of local ingredients. You will need to purchase a few items from the store, but it’s more than worth it!

If you’ve never worked with phyllo dough before, you can find it in the freezer section next to puff pastry and pie dough shells. Make sure to thaw it the night before so it’s ready to go when you are ready to cook. Phyllo dough can be finicky: it dries out quickly and the super-thin sheets make it a blessing and a curse — difficult to work with but a joy to eat. For this recipe, it doesn’t need to be perfect, and tearing will add to the rustic plating, but do make sure you take the time to prep your ingredients and work space so that you can work quickly once you unwrap the dough.

A note about equipment. I used a 10-inch springform pan so that I could remove the “collar” or side of the pan for a pretty presentation. This is totally not necessary and this recipe will work in a regular 9 inch pie pan! However, if you do use a 10-inch springform pan, I do recommend adding 2 more eggs (for a total of 6 eggs) as it’s a bit bigger and fills out nicer. I made the recipe both ways with equal success.

Ingredients

  • ½ package of phyllo dough
  • 4 TB. butter, melted
  • 1 TB butter or cooking oil of choice
  • 1 package of large scallions/spring onions, diced
  • 2-4 garlic cloves, minced
  • 1 lb greens – I used a combination of Swiss chard and spinach to mix it up
  • 4 eggs
  • 1 cup milk
  • S & P
  • Zest of 1 lemon
  • ¼ cup freshly chopped herbs – dill, parsley, oregano, chives are all good choices
  • 4 oz. feta, crumbled

Directions

Defrost phyllo dough in the fridge the night before. Take it out of the fridge and allow it to come to room temperature while you start prepping the quiche filling.

Preheat the oven to 400.

In a large skillet over medium heat, melt butter/heat oil and add onions. Sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.

Start adding greens in batches, stirring to wilt and incorporate. Continue adding until all greens are cooked down, reserving one small handful of spinach leaves for the top.

While this happens, you can whisk eggs in a bowl with the milk. Season with salt and pepper. Set aside.

When all greens have wilted down, season the skillet with salt, pepper, lemon zest, and fresh herbs. Turn the heat off, taste and adjust seasonings.

Set up your phyllo dough station. Unwrap phyllo dough and set next to melted butter with a brush. Using your preferred quiche pan, brush the insides with melted butter. Start by removing one phyllo sheet and covering the bottom of the pan. Brush lightly with butter. Place another sheet down in the other direction to cover the bottom thoroughly and brush with butter. Now, work on draping the sheets of dough over the pan. Brush each lightly with butter, and continue draping the sheets of dough to cover the sides and bottom of the pan while creating a large overhang on the outside of the pan. If you need to walk away or notice your phyllo dough drying out very quickly, you can cover it with a very lightly damp dish towel that will help! I used roughly 15-20 sheets of phyllo dough. I still had some leftover that I wrapped up for another use.

(recipe continues below)

Next, spread the greens over the dough, spreading out in an equal layer. Top with whisked eggs/milk. Finally, top with crumbled feta cheese.

Fold the hanging dough on top of the quiche. You may have to crinkle it a bit to make sure you can visually see the greens in the center. Drizzle remaining butter all over the top of the phyllo.

Bake the quiche at 400 for about 35 minutes until the dough is browned and crunchy and the eggs are set (if it jiggles in the center, the eggs may need another minute or two)!

Categories
Garlic Pea shoots Recipes Salad mix

Spring Salad with Green Goddess Dressing

Recipe and Photos by Amanda Callahan of Callywood Farms

This week, I’m bringing back an oldie but a goodie! It features Green Goddess dressing, which is the perfect accompaniment to so many spring dishes. Make a big batch and see where your inspiration takes you! My variation takes advantage of all the herbs popping up from the earth this time of year, and it’s exceptionally versatile. While you can always dress a salad with it, I love to slather it on chicken as a marinade, use it as a dip for a vegetable platter, and my youngest swears it makes a great morning toast topper!

Even if you don’t grow your own garden, spring is a great time to go out and harvest some foraged goodies! Just remember to grab only those plants you know have not been treated with pesticides or other nasties; avoid roadsides and public spaces, and choose things from your yard that you know have been spared from chemicals. I love to add some wild onions to my green goddess dressing — its characteristic bite definitely kicks it up a notch! I had some chives and cilantro in the garden, but I promise you a small handful of those wild onions is a great touch. In addition to wild onions, it’s the time of the year to add violets to your salad, too. They make an appearance on about every dinner this time of year — they’re edible, add color, and are so much fun to collect!

To create an exciting salad, you generally think of 4 main parts – the base, body, dressing, garnish. The base here is a mix of tender salad greens and chopped arugula to add flavor. The body consists of bright radishes and hard boiled eggs – a classic combo. If you’re thinking this will be the main dish, add some garbanzo beans to the mix too! We got the dressing covered already with our partly foraged green goddess dressing. Lastly, the garnish is where you get to have some fun! Sunflower shoots, pea tendrils, and microgreens are great elements to incorporate: think about color, texture, and flavor. I also added some beautiful sheep’s milk cheese to mine because we love it at my house.

Green Goddess Dressing

1 1/2 cups yogurt OR 1 cup buttermilk mixed with ½ cup mayo

~ 1 cup herbs – I used parsley, cilantro, chives

2-4 garlic cloves

2 teaspoon anchovy paste

Salt & Pepper

Blend it all up in a food processor until all herbs are uniformly chopped. Adjust seasonings, if needed. Pour into a jar and will keep in the fridge for 2 weeks (if it lasts that long)!

Spring Salad Ingredients

  • Salad mix
  • Arugula
  • Radishes
  • Hard boiled eggs
  • Pea shoots
  • Sunflower shoots
  • Microgreens
  • Cheese

I’m eagerly awaiting the crunch of fresh snow peas, snap peas and fresh young asparagus that is so good raw and added to a salad!

Spring Salad Recipe Roundup:

Pea Shoot Salad – https://umamigirl.com/pea-shoots-salad/

Dill, beet, chickepas (I’d love to serve this over salad greens!) – https://naturallyella.com/dill-beet-chickpea-salad/

Marinated Chickpea and Feta Salad – https://www.thekitchn.com/marinated-chickpea-feta-salad-spring-veggies-recipe-23019566

Categories
Garlic Ginger Olive Oil Recipes

Ellen’s Asian Turmeric Salad Dressing

Mix together:
1/3 C rice vinegar
¼ C Tamari soy sauce or 1/8 C liquid amino (Bragg, Earthfare, etc.)
¼ tsp. ground ginger or ½ tsp. freshly grated ginger
½ tsp. turmeric
¼ tsp freshly ground black pepper
1-2 cloves of garlic, pressed or finely minced
2 tsp. Agave nectar or stevia to taste
Slowly whisk or blend in:
1/3 cup olive oil and ¼ cup sesame oil OR ½ C olive oil.