"This month we've developed a delicious spanakopita recipe based on one of our market managers' mom's recipe! This spanakopita is a tasty celebration of seasonal greens and Mediterranean tradition. Originating in Greece, spanakopita is a classic savory pie made to showcase tender leafy vegetables, fresh herbs, and a variety of cheeses layered with phyllo. Historically, spanakopita was a tasty way to use abundant greens, garden herbs, and preserved cheeses, all baked into a dish that could feed many."
"Ingredients 3 tablespoons extra-virgin olive oil1 cup yellow onion, finely chopped5 scallions, trimmed and finely choppedSalt and pepper, to taste2 pounds baby spinach3 large eggs1-1/4 cups feta cheese, crumbled1-1/2 cups mozzarella cheese, shredded1 cup dry rice1/2 cup Parmesan cheese, grated1/2 cup fresh parsley, chopped4 tablespoons fresh dill, chopped1 stick unsalted butter, melted8 sheets frozen phyllo dough, thawed Method Preheat oven to 325 degrees Fahrenheit. Lightly grease a 9-by-13-inch baking dish with butter and sprinkle breadcrumbs on the bottom."
Farmers' markets in February offer fresh cut flowers and abundant nutrient-packed greens like kale, spinach, and chard. Mix leafy greens into salads or stews for hearty, nutritious meals. Spanakopita showcases tender leafy vegetables, fresh herbs, and cheeses layered with phyllo, originating in Greece as a way to use abundant greens, garden herbs, and preserved cheeses. A spanakopita made with market vegetables works well as an appetizer or a meal centerpiece. The recipe combines sautéed onions and scallions, wilted spinach, par-cooked rice, eggs, feta, mozzarella, Parmesan, parsley, dill, and melted butter, layered between sheets of phyllo and baked.
Read at San Francisco Bay Times
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