Spinach, Feta and Tomato Quiche

This is another great Vegetarian Times recipe.  I did make several adaptations, which I'll explain at the end.

CRUST:
6 sheets frozen phyllo dough, thawed
3 tbsp. extra virgin olive oil
1 1/2 tsp. toasted sesame seeds

FILLING:
1 (10 oz) package frozen spinach, thawed, all liquid squeezed out
1/2 c. finely chopped red onion
1/2 c. crumbled feta cheese
10 cherry tomatoes, halved

BATTER:
2 eggs
1 c. low fat milk
dash nutmeg

Preheat oven to 350*F.  For crust, spray a 9" pie pan with cooking spray.  Layer 1 phyllo sheet, brush with oil, sprinkly with 1/2 tsp. seeds, top with 2nd sheet and more oil.  Top with 3rd sheet, oil and 1/2 tsp. sesame seeds.  Repeat process twice more.  Press into pie pan and trim edges with scissors.  For the filling, layer on phyllo dough, spinach, chopped onion, feta cheese, tomatoes.  Whisk together eggs and milk, add a dash of nutmeg.  Pour over phyllo dough and filling.  Bake for 45-50 minutes.

My adaptations:
I used 1 bunch fresh spinach.  Removed stems and chopped it.  In a large pot, I heated about 2 tbsp. olive oil and added 3 cloves minced garlic.  Sauted 30 seconds, then added washed spinach with just the liquid from washing.  Cook covered over medium heat for 3 minutes, toss, cook 2-3 minutes more.  Drain as much liquid as possible and layer in the phyllo dough as directed above.  For the batter, I used 1/2 c. milk and 3 eggs because I had a feeling 1 c. plus 2 eggs would not fit in the pan.  The 1/2 c. milk and 3 eggs fit perfectly.  I did not trim the edges.  I just folded them over.  Rather than brushing oil on, I just continued to use the spray oil for each layer.  It was just easier.  My quiche was perfect in about 35 minutes, so set the time for 25 minutes and check every 5 minutes.  When it looks slightly under done, it's time to take it out.

Spinach 3 Ways

I just hate when I buy a bunch of spinach and half of it goes bad because a recipe calls for only a small amount. This week I decided to try spinach 3 ways to avoid the waste.

Saj Borek with Spinach and Cheese

Mediterranean Street Food

By:  Anissa Helou

1/2 c. bread flour

1/2 c. whole wheat flour

1/2 tsp. salt

Combine flour and salt. Add a touch over 1/3 c. water and knead 5 minutes. Divide into 4 balls and let rest 30 minutes.

3/4 c. crumbled feta (or to taste)

2 tbsp. parsley (optional)

3 1/2 oz. spinach (eye ball it), rinsed and torn

fresh ground pepper (optional)

Combine cheese and parsley in a bowl. Flour a work surface and roll each dough ball out as thinly as you can, about 12" round. Top with 1/4 of the spinach then 1/4 of the cheese mixture. Dust with pepper. Wet the edges and fold over to crimp for closure. Perferate the top to allow steam to escape. Repeat with remaining ingredients.  Fry in a sprayed cast iron skillet, heated to medium, for 1-2 minutes per side. Enjoy hot.

Simple Greek Salad

Spinach

Feta Cheese
Kalamata Olives
Sliced tomato
Sliced Cucumber (optional)
Sliced Red Onion (optional)

Combine all in a large bowl.  I like to layer the biggest stuff on bottom with the smallest or most fragile on top.  Rather than using dressing, I like to make sure a bit of the juice from the feta and olives makes it way to the bowl.  Super yummy!  (Tuna Patties pictured above with salad).

Spinach Omlet
Spinach
Sliced Red Onion
Garlic
Tomato
2-4 eggs
Mozzarella or Parmesan Cheese
Salt and Pepper to taste

Heat a large skillet on medium heat.  Beat the eggs and set aside.  Add a bit of olive oil to the pan.  Saute minced garlic and red onions.  For a cooked tomato flavor, add tomato now.  For a crisper, raw flavor add later.  After about 1-2 minutes, add the egg.  Allow it to cook enough to flip without falling apart.  Flip.  Fill with spinach, tomatoes if desired crisp, and cheese if desired.  Fold over (be sure spinach has wilted a bit (about 1 minute) and move to plate.  You may want to add the spinach with the egg for softer spinach.  Salt and pepper as desired.