This savory pie gobbled up all of the kale from my CSA box. Kale is more appetizing to my crowd when it’s paired with lots of salty cheese. 🙂 We ate it as a main course with sliced heirloom tomatoes and green salad on the side. It would be wonderful served for brunch or a special lunch too.
This recipe was adapted from The Washington Post, contributed by G. Daniela Galarza. I modified the method and incorporated my CSA purple kale and Toscano kale along with baby spinach. Swiss chard and/or collard greens could also be used in the filling.
The original recipe notes that sheep’s milk feta is traditional in spanakopita but any salty, crumbly or grated cheese such as cojita, chevre, extra-sharp white cheddar, paneer or pecorino would also work. The pie can also be made without the crust as a gluten-free option. Healthy and delicious.
Yield: Serves 4 to 6
2 tablespoons olive oil, plus more for brushing
1 bunch (about 4 ounces) scallions, white and green parts, thinly sliced
8 to 10 cups (about 10 ounces) baby spinach (whole) and/or other greens (I used stemmed purple and Toscano kale, sliced into 1/4-inch ribbons)
1/2 teaspoon kosher salt
8 ounces phyllo dough, about half a box, defrosted
1 bunch (about 1 heaping cup leaves) fresh dill or parsley leaves, chopped
1/2 cup plain breadcrumbs
6 ounces feta, crumbled
1/8 teaspoon freshly ground black pepper
3 large eggs, whisked well
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. (I used a 14-inch stainless skillet.)
Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.
Add the spinach/greens and salt, and cook until the greens wilt, release their liquid, and dry out, about 5 minutes.
Scrape the mixture into a large bowl and let it cool while you prep the other ingredients and prepare the crust.
Position a rack in the middle of the oven and preheat to 400 degrees. (I set my oven to true convection.)
Brush a 9-inch pie plate with olive oil or coat with cooking spray. (I used a ceramic deep dish pie plate.)
Crumble the feta in a medium bowl. Add the breadcrumbs, black pepper, and chopped herbs. Set aside.
Whisk the eggs in a separate bowl. Set aside.
Unravel the phyllo dough onto a clean, dry work surface. (I cover the stack with damp paper towels, topped with plastic wrap to prevent the dough from drying out.)
Working quickly, gently brush the top sheet of phyllo with some olive oil. There’s no need to oil every spot; the oil will spread as you work. Pick up the first three or four sheets of phyllo in a stack and lay them, oil side up, in the pan, allowing one narrow end to cover the bottom of the pan and the other end to climb up the side of the pie plate and hang over the edge. (I layered the sheets one by one but would group them next time!)
Repeat, brushing the top of the remaining stack of phyllo sheets, and placing the next three or four sheets into the pan, oil side up. Continue oiling and fitting the oiled phyllo into the pie plate, rotating the pan so that the bottom is covered and a roughly even amount of phyllo is hanging over the circumference of the pie plate. This will not look perfect; if the phyllo tears, patch it and keep going. Set the pie plate aside.
Add the chopped herbs, breadcrumbs, feta and black pepper to the cooled spinach, stirring to combine.
Add the eggs, mixing well to combine.
Pour the filling into the phyllo-lined pie plate and, using your fingers, crinkle the phyllo overhang partially over the top of the pie, leaving a 5- to 6-inch diameter in the center exposed. The more crinkled the top is, the nicer it will look once baked, so don’t worry about making this look neat.
Lightly oil any dry spots of phyllo before baking, if needed.
Bake for 22 to 35 minutes, or until the filling is set and the phyllo is deep brown in places, like the color of an almond skin. Serve hot or at room temperature.
This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
2 tablespoons capers, drained
1/2 cup (8 T) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
pinch of red pepper flakes, or more, to taste
1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups cooked lentils (I used French green lentils)
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
1 tablespoon red-wine vinegar
toasted almonds, chopped, for serving (I used sliced almonds)
Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
Place cauliflower planks on a rimmed baking sheet.
Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
Add tomato mixture to other side of the pan.
Reduce the oven temperature to 450 degrees; roast 12 minutes more.
Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
Sprinkle everything with cheese.
Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.
This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
This is a great dish to make with wonderful September tomatoes. I used a blend of my CSA tomatoes with grape as well as Campari tomatoes. It may possibly be my daughter’s (and even my husband’s!) dream salad- loaded with tomatoes, cucumbers, sourdough and fried cheese?!?! It was well received. 🙂
The recipe was inspired by a Greek horiatiki salad and is also similar to an Italian panzanella. Incorporating halloumi cheese makes it hearty enough to serve as a vegetarian main course. This recipe is from The New York Times, contributed by Julia Moskin.
Yield: 6 to 8 as an appetizer or side, 4 to 6 as a main course
For the Croutons:
1pound slightly stale sourdough or country bread, thickly sliced
1/3cup extra-virgin olive oil
For the Salad:
4 to 5cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
Kosher salt and freshly ground black pepper
2 to 3pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks (I used a blend of orange cherry, grape, and Campari tomatoes)
8 to 12ounces halloumi cheese
1/2cup excellent quality extra-virgin olive oil, plus more as needed
2 T thinly sliced red onion or scallions, plus more to taste
2 to 3 T coarsely chopped fresh mint or basil
2 T red wine vinegar, plus more as needed
To Make the Croutons:
Heat oven to 400 degrees.
Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
Transfer to a large rimmed baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
Bake until golden brown and crunchy on the outside, 10 to 20 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. (I baked mine for 12 minutes on convection.)
Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
To Make the Salad:
In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well.
Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
1 T fresh lime juice, plus more to taste (from 1/2 lime)
1/2tsp fine sea salt, plus more as needed
pinch of granulated sugar
4ounces bacon (4 slices), diced
1 1/2cups fresh or frozen corn kernels (from 2 ears if fresh)
2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
1cup heavy cream
1/2cup sour cream or plain Greek yogurt
3/4cup coarsely shredded sharp Cheddar (3 ounces)
3 T chopped parsley
To Prepare the Crust:
In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)
To Make the Filling and Finish the Pie:
Heat oven to 425 degrees, preferably on convection.
Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
Reduce oven temperature to 375 degrees, preferably on convection.
While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
Add cream, sour cream and eggs. Blend until you get a purée.
Using a spatula, scrape corn purée back in pan with whole corn kernels.
Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
Scrape mixture into the baked pie shell.
Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
Cover the edge of the pie crust to prevent over-browning.
Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
1.25 pounds ground turkey or chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley and cilantro
1/2 tsp ground cumin
1/2 tsp red pepper flakes
coarse salt and freshly ground black pepper
1/2 cucumber, diced large (about 1 1/3 cups)
1/2 cup plain Greek yogurt
freshly squeezed lemon juice, from 1/2 a lemon, more to taste
1 large clove garlic, minced
2 to 4 T minced fresh dill
2 T vegetable oil
2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
4 small naan or pitas, warmed
1/2 cup fresh mint or cilantro, for serving
sliced or chopped red onion, for serving, optional
In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
Using your hands, form mixture into 8 oval patties.
In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
Fold to enclose (if not using taco racks) and serve.
This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.
This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.
Yield: 4 to 6 servings
3 T extra-virgin olive oil
1small to medium shallot
2 T capers, chopped, plus 2 teaspoons caper brine
zest of one lemon (about 1 tsp)
1 T freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3medium zucchini or summer squash (6 to 7 ounces each), or a combination
1/3cup shaved Pecorino-Romano cheese
1/4cup torn fresh basil, plus more for garnish, if desired
1/4cup chopped flat-leaf parsley, plus more for garnish, if desired
1/3cup roasted salted almonds, chopped
In the bowl of a mini food processor, mince the shallot and garlic.
Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat.
Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.