Spanikopita

When David and I started receiving our CSA box from Eatwell Farm last fall, one of the things we had to learn how to enjoy was spinach.  We still mostly prefer spinach uncooked in a salad, but can enjoy it in lasagna if there isn't too much, and in spinach pie.  Who can resist melted feta in a flaky crust?  The spinach can't even ruin that!  So here is how we make spinach pie, or spanikopita.  We like making these in triangles which are great for one person and for eating as finger food.  This also makes it easy to freeze unbaked triangles and cook when you want one or two portions.  As you see in the picture, we frequently enjoy this with a greek salad (more feta, lots of tomatoes, and a lemony dressing!).

Spanikopita


4 cups uncooked spinach 
2 cloves garlic, minced
1/2 medium onion, diced
2 T extra virgin olive oil
salt & pepper
1 cup feta

1 package filo dough, defrosted
3 T butter

Spinach Filling
1.  Clean spinach and break up into large pieces or very coarsely chop.
2.  Heat olive oil in a medium or large frying pan over medium heat.  Add garlic & onion and sautee for 2-3 minutes until fragrant.
3.  Add spinach in bunches, stirring occasionally.  The spinach will wilt.

4.  Remove pan from heat.  Let cool until you can handle with your hands.
5.  Remove spinach from pan with your hands, squeezing to extract the moisture (you don't want the spinach filling to be too soggy) 
6.  Finely chop cooked spinach mixture.

7.  Mix spinach mixture with feta.  Add salt & pepper to taste (yes, this means taste and see what you like).

Making individual spanikopita triangles


1.  Melt butter (I usually do this in a loosely covered glass dish in the microwave, but the stove top works well too)


2.  Open up your package of filo & unroll.  This stuff dries out quickly, so it is good to keep the stack loosely covered with plastic wrap or even a damp kitchen towel when not removing individual sheets.


3.  Remove one sheet of filo from the top of the stack and place on your working area (I recommend a large cutting board or a jelly roll pan).  Gently brush butter onto the sheet.  Place another sheet on top of the buttered sheet.  Once again, gently brush butter onto this sheet.  Place a third sheet of filo on top of the first two. (Don't butter the top sheet!)

4.  Now we cut the buttery filo stack into strips using a sharp knife.  I like to make two equal cuts parallel to the short side of the stack - each stack of three filo sheets will give you three triangles.

5.  Place a heaping tablespoon of the spinach filling into the corner of one of the strips.  Folding in the corner to form a triangle.  Continue folding the filo strip until you are at the end.  Seal with a little bit of melted butter.  Place on a baking tray & repeat until you run out of filling!  This makes about a dozen.

 6.  If you are going to bake these immediately, arrange on a sheet of parchment paper (or a silicone baking mat) on a baking sheet.  Brush a little bit of melted butter on the top side.  Bake at 375°F for about 20 minutes until lightly browned.

7.  If you would like to freeze these, I arrange them tips facing on parchment paper in a large enough tupperware dish, then place another piece of parchment paper over the first layer followed by more triangles.  Continue until the dish is full.  Finish with a sheet of parchment paper and the lid.  To bake, place individual pieces on parchment paper on a baking sheet.  Bake at 400°F for about 25 minutes (do not defrost first!).
 

White Wine Chicken with Lemon Basil

White wine chicken tastes so good & is easy to make on a weeknight, which both make this dish one of our staples.  Another great thing about it is this is really a base recipe than can be easily altered to your purposes and ingredients.  Sometimes I want lots of garlic chicken - so you use a whole head of garlic cloves, and cook these for 10-15 minutes in the sauce before adding the chicken back in.  Or you have great fresh spices like rosemary & thyme to add as seasonings.  This time our CSA box came with a bunch of lemon basil, which I had never had before, but had such a wonderful aroma.  It seemed that paired with white wine & chicken we couldn't go wrong - and it worked out fabulously!  We usually do white wine chicken with pasta or roasted fingerling potatoes.  Here we used a whole wheat thin spaghetti and served it with a salad of heirloom tomatoes & avocado dressed with olive oil, lemon basil, and balsamic vinegar.

White Wine Chicken with Lemon Basil


4 boneless skinless chicken breasts
1-2 T extra virgin olive oil
2 teaspoons lemon pepper (or 1 teaspoon kosher salt + 1 teaspoon ground black pepper)
1 green onion or 1/4 c. white onion, chopped
1 clove garlic, minced
3/4 cup dry white wine
3/4 cup chicken stock 
1 T corn starch
1/2 cup coarsely chopped lemon basil


1.  Clean & pat dry chicken breasts.  Trim any excess fat.  Season chicken breasts with lemon pepper or salt & pepper (both work fine, the lemon pepper is a salt & pepper mixture that has a lemon flavor to it).
2.  Heat olive oil over medium high heat in a large frying pan.  It is important that you have a lid for the pan you use!
3.  Brown chicken breasts on both sides. You are not trying to cook the meat through here - just brown them.  Remove the breasts from the pan (put these in a bowl or on a plate - they are going back into the pan in a few minutes) and reduce the heat to medium low.

4.  Add  onion & garlic to the pan.  Saute for 2 minutes.

5.  Add white wine & chicken stock to the pan.  Bring to a simmer.
6.  Return browned chicken breasts and any juices that have collected to the pan.  Reduce heat to low and simmer, covered, for 15 minutes.  You don't have to do anything to the chicken for the next 15 minutes, so this is a great time to cook a vegetable (green beans or broccoli?), make a salad, or sit back & relax.

7.  Remove chicken from pan & place on serving dish.
8.  To finish the sauce: mix corn starch with a few tablespoons of the liquids in the pan in a small dish, then stir into to the pan and cook on medium heat until the sauce begins to thicken.  Add lemon basil, and cook for 2 more minutes.  Serve sauce over chicken.

Oatmeal Cranberry Pecan Scones

I love eating scones! While these are not the soft, flaky, English variety, they are a yummy treat to look forward to at breakfast time.  And David doesn't need any convincing to eat these :-)  In a lot of ways, these have everything you want in breakfast in one baked treat: oats, fruit, nuts, eggs, milk, oj.  This takes about 30 minutes from beginning to end, so go whip up a batch and enjoy them tomorrow morning!

Oatmeal Cranberry Pecan Scones

Dry ingredients: 
  3/4 c. whole wheat flour
  3/4 c. all purpose flour
  1 1/4 c. oatmeal, coarsely ground (I measure then grind in my mini food processor)
  1/2 c. sugar (I sometimes use 3/4 c. brown sugar instead)
  1 T. baking powder
  1/2 t. salt  

Wet ingredients:
  1/2 c. unsalted butter, melted
  1 1/2 t. orange juice
  1/3 c. milk (I generally use 1 or 2 %)
  1 egg, beaten

1/2 c. pecans
1/2 c. dried, unsweetened cranberries


0. Preheat oven to 450°F
1. Mix the dry ingredients together in one small bowl.
2. Mix the wet ingredients in a medium or large bowl.
3. Coarsely chop pecans and cranberries.
4. Stir dry ingredients into wet ingredients.  

5. Mix in pecans & cranberries.

6. Make 12 mounds of dough on a cookie sheet.  I like to use parchment paper to keep them from sticking to the pan.  Sil-pat would work too.

7.  Bake for 12 minutes!  Enjoy, and let me know what you think.

Apple Pecan Pancake

This recipe is a wonderful Sunday morning treat that can be made in less than half an hour.  I love the apple cinnamon goodness this pancake brings when I am in the mood for a sweet breakfast.  Since I started making this last year, it's been a hit amongst my friends and family when they visit us, or when we visit them.

This pancake reminds me of the apple pancakes we would get from Walker Brothers' Pancake House the Chicago area, except it's not so sweet (which really makes it better), and I use 50/50 white/whole wheat flour.  I would say that the recipe as written serves 3-4 - we usually quarter it, and end up reheating the last two quarters the next day.  However, this may be appropriate for two particularly hungry people, or be served in slices along with a full brunch buffet for more. If you want to omit the nuts, use only all purpose flour, reduce the sugar amounts, etc. it should be straightforward to do so. 

Apple Pecan Pancake


1 Large Apple (preferably tart & crisp)
1/2 c. pecans
2 T butter
1/2 c. brown sugar
1 T cinnamon
1/4 c. all purpose flour
1/4 c. whole wheat flour
2 eggs
1/2 c. milk

0.  Preheat oven to 425°F.
1.  Coarsely chop pecans.
2.  Peel and thinly slice apple.
3.  Make pancake batter: whisk together flours, eggs, and milk in a small bowl.

4.  Melt butter in medium, metal, oven-safe frying pan over medium heat.  I used a 8" pan.  If you do not have an oven safe frying pan, see my note in step 7.
5.  Add brown sugar and cinnamon to butter and stir to mix.
6.  Add apple & pecan pieces to the frying pan.  Stir to coat the pieces in the sugary buttery goodness.  Cook until apples begin to soften.

7.  Pour batter over apples & pecans.  Place pan in oven and cook for 12 minutes.

**Note:  If you do not have an oven save frying pan, you can prepare the apple mixture in whatever frying pan you have (Follow steps 1-7 as written above).  To bake, prepare a pie tin, or 8" round baking pan by greasing with butter.  Add cooked apple mixture then batter to the pan. Bake for 12 minutes at 450°F.

8.  Remove pan from oven. ***Pan is VERY hot*** do not touch with your bare hands (trust me on this one).  You can cut slices out of the pan, or you can turn it out (upside down) onto a plate for serving at the table.