Kale & Spinach Spanakopita Pie

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
  1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. (I used a 14-inch stainless skillet.)
  2. Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.
  3. Add the spinach/greens and salt, and cook until the greens wilt, release their liquid, and dry out, about 5 minutes.
  4. Scrape the mixture into a large bowl and let it cool while you prep the other ingredients and prepare the crust.
  5. Position a rack in the middle of the oven and preheat to 400 degrees. (I set my oven to true convection.)
  6. Brush a 9-inch pie plate with olive oil or coat with cooking spray. (I used a ceramic deep dish pie plate.)
  7. Crumble the feta in a medium bowl. Add the breadcrumbs, black pepper, and chopped herbs. Set aside.
  8. Whisk the eggs in a separate bowl. Set aside.
  9. 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.)
  10. 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!)
  11. 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.
  12. Add the chopped herbs, breadcrumbs, feta and black pepper to the cooled spinach, stirring to combine.
  13. Add the eggs, mixing well to combine.
  14. 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.
  15. Lightly oil any dry spots of phyllo before baking, if needed.
  16. 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.

Note: The filling can be made one day in advance.

SautĂ©ed Greens with Corn, Bacon & Scallions

I have a couple dishes to share that are absolutely loaded with greens. This colorful dish could be served as a main but we ate it as a hearty side with grilled mustard chicken thighs and roasted potatoes. I drizzled the potatoes with residual bacon fat (from this dish) prior to roasting- great.

This recipe was adapted from The Mom 100 Cookbook by Katie Workman, via The New York Times, contributed by Julia Moskin. I modified the method and incorporated my CSA beet greens, kale, and collard greens. The original recipe notes that carrots or summer squash can be substituted for the peppers and corn. Easy and delicious.

Yield: Serves 6 as a side

  • 4 slices bacon, cut crosswise into 1-inch-wide strips
  • 1 tablespoon unsalted butter
  • 1 shallot or small onion, minced
  • 3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)(thawed frozen corn okay)
  • 1/2 cup chopped red or orange bell pepper (or carrot)
  •  pinch red pepper flakes
  •  coarse salt and freshly ground black pepper
  • 3 scallions, white and light green parts, thinly sliced
  • 6 to 8 cups de-stemmed greens, like chard or kale, cut into 1/4-inch ribbons (or whole baby spinach, or another tender green)(I used a combination of beet greens, kale, & collard greens)
  1. Cook bacon in a large Dutch oven over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. (I used a large enameled cast iron Dutch oven.) Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet. (Reserve the bacon fat for another use- such as roasting potatoes!)
  2. Add butter and melt.
  3. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes.
  4. Add greens and cook for about 4 minutes, until beginning to wilt.
  5. Add corn (and/or squash), peppers, and pepper flakes and let sizzle, stirring occasionally, until tender, about 3 to 5 minutes more. Season to taste with salt and pepper.
  6. Crumble bacon and add to skillet with scallions. Cook together 1 minute and serve hot.

Grilled Swordfish with Corn Salad

Wow. This was a special summer meal. A celebration of my CSA share too. 🙂

The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.

The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.

Yield: Serves 4

  • 4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
  • 6 T unseasoned rice vinegar
  • 3 T canola oil
  • 2 teaspoons toasted sesame oil, plus more for serving
  • 3 ears of corn, kernels cut from cobs
  • grapeseed oil (or another neutral oil)
  • Kosher salt and freshly ground black pepper
  • 3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
  • 2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
  • flaky salt, for serving
  1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
  2. While the grill is heating, pat the fish dry and make the salad.
  3. To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
  4. Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
  5. When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
  6. Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
  7. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
  8. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
  9. Immediately transfer the grilled fish to a platter.
  10. Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
  11. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.

Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Chicken-Spinach Burgers with Feta & Tzatziki

These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.

This recipe was loosely adapted from Bon AppĂ©tit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.

Yield: 7 to 8 burgers

For the Burgers:

  • 1 1/2 pounds ground chicken (can substitute ground turkey)
  • 4 cups baby spinach, long and/or thick stems removed, chiffonade
  • 4 large or 6 small scallions, thinly sliced
  • 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
  • 2 oz feta cheese, crumbled (about 5-6 tablespoons)
  • 1 1/2 teaspoons ground cumin
  • 1 tsp Kosher salt
  • freshly ground black pepper
  • 1 egg, lightly beaten
  • 3 T panko breadcrumbs
  • vegetable oil and/or cooking oil spray, for grill
  • 8 potato rolls, split, lightly toasted (if desired), for serving
  • sliced red onion, tomato, and/or avocado, for topping, as desired
  • tzatziki sauce, for topping (see below)

For the Tzatziki:

  • 1/2 cup whole milk Greek yogurt
  • coarse salt and freshly ground black pepper
  • dash cumin
  • 1 small garlic clove, finely grated or pushed through a garlic press
  • 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
  • 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
  • fresh dill or parsley, minced, to taste

To Make the Burger Patties:

  1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
  2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
  3. Add the ground meat; mix gently with a fork until just combined.
  4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

  1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
  2. Refrigerate so that the flavors can develop while the burgers are cooked.
  3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

  1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
  2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
  3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
  4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Sesame Stir-Fried Pork Tenderloin with Shiitakes

This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.

This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!

Yield: Serves 4 to 6

  • 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
  • 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
  • 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
  • 1/2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 2 to 3 T grapeseed oil, or other neutral oil
  • 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
  • 6 large garlic cloves, thinly sliced
  • 3 T mirin
  • 1 T toasted sesame oil
  • 2 T sesame seeds, toasted
  • 5 scallions, thinly sliced
  • brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
  1. Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
  2. In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
  3. In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
  4. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
  5. Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
  6. Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
  7. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
  8. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
  9. Stir in the sesame oil, half of the sesame seeds and half of the scallions.
  10. Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.

Shrimp Creole

I served this tasty dish for our Mardi Gras dinner followed by our essential celebratory King Cake for dessert. It was festive and delicious.

I admittedly used Cajun seasoning instead of Creole Seasoning- gasp! After making the dish, I read about the similarities and differences between the Cajun and Creole cuisines. Both cuisines use a roux, the “holy trinity” composed of onions, bell peppers, and celery sautĂ©ed in oil, and both are from Southern Louisiana. Cajun food incorporates more smoked meats and rice, such as jambalaya, and is from more rural parts of the region whereas Creole cuisine, such as Ă©touffĂ©e, is from New Orleans. I included the recipe for the homemade Creole seasoning below. (for next time!)

This recipe was adapted from The New York Times, contributed by Vallery Lomas. I modified the cooking times and doubled the garlic. I also used store-bought seasoning and omitted the dried basil. The shrimp was cooked perfectly.

Yield: Serves 4

For the Creole Seasoning: (Optional)

  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (or less, if desired)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

For the Shrimp:

  • 1 pound shrimp, peeled and deveined (I used large tail-on shrimp)
  • 2 teaspoons homemade or store-bought Creole seasoning, divided (I used Slap ya Mama)
  • 1/4 cup unsalted butter (1/2 stick / 4 T)
  • 1/3 cup (5 T) all-purpose flour
  • 1 medium or large yellow onion, finely chopped (I used a food processor)
  • 2 celery ribs, thinly sliced
  • 1 green bell pepper, seeded and finely chopped
  • 4 to 8 garlic cloves, minced (I used a food processor)
  • 1 (15-ounce) can tomato sauce (no salt added)
  • 1 to 2 teaspoons hot sauce, to taste (optional) (I used Frank’s Red Hot)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried thyme (or 1/2 T fresh thyme)
  • 1/2 teaspoon dried oregano (or 1/2 T fresh oregano)
  • 1/2 teaspoon dried basil (or 1/2 T fresh basil)
  • 2 dried bay leaves
  • fine sea salt and freshly ground black pepper
  • 4 scallions, thinly sliced (about 1/4 cup)
  • 1/4 cup chopped flat-leaf parsley leaves and tender stems
  • steamed rice, for serving (I used white Basmati rice)
  1. Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place. (Only 2 teaspoons are used in this dish.)
  2. Pat the shrimp dry with paper towels. Then toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
  3. In a Dutch oven or large, heavy skillet with a lid, melt the butter over medium-low heat. (I used a low and wide enameled cast iron pot.)
  4. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 5 to 10 minutes. Watch carefully- if the roux burns it cannot be saved.
  5. Add the onion, celery, and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 5 to 8 minutes.
  6. Stir in the garlic and cook until fragrant, 1 minute.
  7. Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil (if using), bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low.
  8. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.)
  9. Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
  10. Remove from the heat and let stand for 10 minutes, uncovered.
  11. Serve over steamed rice sprinkled with sliced scallions and chopped parsley.

Sheet-Pan Chicken Meatballs with Charred Broccoli

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