A very simple salad that only requires three of your best of: Tomatoes (3 to 6 medium to large of your best summer or heirloom tomatoes) Feta (about 2 to 3 tablespoons (ounces) olive oil (about 2 to 3 … Continue reading
This is similar to a cajun shrimp jambalaya or spanish paella in flavor. However, today we are in a Mediterranean frame of mind, using ricotta salata and orzo pasta…a little Italian, a little Greek…we could be standing in Sicily today! This … Continue reading
So light and refreshing! Every summer when I see ricotta salata in the store, I always snap one up. Ricotta Salata is an Italian cheese, made by pressing fresh ricotta into baskets, salting them, and letting them dry. It’s like a … Continue reading
If you live in a rural part of the Southern states, you may be lucky enough to have access to fresh figs. The figs grown in the south are smaller than the figs grown on the West coast, but no … Continue reading
If you have the opportunity, it is best to roast the peppers on the grill a few days in advance, if you know that you will be grilling the week that you will be preparing this dish. Fire-roasted peppers have … Continue reading
A lovely light lunch. Trying to eat a little lighter after the holiday meals I’ve had, and the ones yet to come. This one really hit the spot. I love to use satsumas in a salad during the winter months. Paired … Continue reading
A beautiful kale. At first I thought it was arugula, but they said, no, it’s kale. Throughout all the different vendors last saturday, there were about 5 different types of kale available. This was the one I bought.
It had a little peppery bite, like arugula.
For $2.00, you can buy one bunch of kale. Great deal. When I got home and washed the kale, I was pretty surprised at how much kale was actually rubber banded together; about 2 to 3 times the amount of what you would get in the store.
I have a lot of soups in the freezer, so I was looking for something else to do with the kale, and thought about Spanakopita. I haven’t made these in years, but there are a real treat, and one of my husbands favorite.
A delicious Mediterranean treat.
I followed a traditional spanakopita recipe. The only hitch was that when I pulled the box of filo dough out of the freezer to thaw, it wasn’t filo, but puff pastry. I went ahead and went with it, how bad could it be? Also, it saved me the stress of working with the filo dough.
I used 3 different types of cheese here: a pecorino pepato, a very mild sheep’s milk feta, and the every rich fontina.
You will need:
- 4 cups well washed, drained, and coarsely chopped kale
- 1 10-ounce box frozen, chopped spinach (or one large box fresh)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 medium onion, minced
- 6 green onions (or 1 or 2 farmer market green onions)
- 4 ounces feta, crumbled
- 1 cup other cheeses, grated
- 1/4 teaspoon nutmeg
- 1 egg
- juice of half a lemon
- egg wash- 1 egg with 1 tablespoon water, well beaten
Saute minced white onion in oil and butter in skillet. When translucent, add green onions. Add kale and spinach, and stir from bottom up till cooked down. Do not overcook the spinach. Remove from heat and let cool.
Add cheeses, nutmet, one egg, and lemon juice, and mix well.
Cut dough in approximately 3 to 4 inch squares. Place a few tablespoons filling in the center. Brush edges with egg wash, and seal. Follow directions on pastry package for baking. I baked mine at 375 in a convection oven for about 15 minutes.
I tried different shapes, and they all worked fine. On some, I had to use a fork to seal the edges because I had put too much egg wash.
Also, these freeze well unbaked. Freeze on wax paper or parchment lined cookie sheets, then transfer to a container, using the paper to separate the layers.
The winter version, with store bought zucchini… The key to this salad is to have the freshest zucchini possible. The best time of the year to make this? Summer! When gardens and farmer’s markets are abundant with these beauties. 1 … Continue reading