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spinach phyllo pie
To make the filling: In a mixing bowl, add all of the spinach, 1 oz fresh parsley chopped, 2 red onions finely diced, 1 clove of garlic minced, 2 Tbsp olive oil, 2 eggs, 5 oz crumbled feta cheese, pepper to taste. Stir until all is well-combined.
Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths. Prepare a 5" X 5" baking dish. Brush the bottom and sides of the dish with olive oil.
To assemble the spinach pie: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut spinach pie ONLY PART-WAY through into squares, or leave the cutting to later.
Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!
kale Pork, white bean soup
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook for 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.
Roasted Tomato and Pepper Dip
Preheat the oven to 425F degrees. Slice the peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up. Slice all the tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up. Bake for about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel. Set the peppers and tomatoes into a food processor.
While peppers and tomatoes are cooking, add 4 cloves of garlic and 1/2 cup of olive oil to a pot and bring to low heat. Cook the garlic in the oil for 15 minutes or so, until the garlic becomes nice and tender. Cool and add oil and garlic to the food processor. Process until fairly smooth. Add 1 Tbsp honey and salt to your personal taste. Mix well. Serve with fresh bread.
Delicata Pizza with Caramelized Onion
To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough and allow to rise for 30 minutes.
Cut delicata squash in half, scoop out the seed cavity, and cut into 2/4th in half creasants along the width of the squash. Chop 1 onion into strips. Add 1 Tbsp cooking oil to a skillet, then add onion and saute until caramelized and fragrant, then set aside.
After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over an oiled cooking sheet or pizza stone. Top pizza crust with a thin layer of pizza sauce, then add a thin layer of mozzarella cheese. Arrange the delicata squash and caramelized onions evenly across the pizza.
Bake in a 450F oven for 20 minutes, or until the crust becomes golden brown.
Roasted Beets with Balsamic Glaze
Preheat oven to 400°
Remove skin from beets with vegetable peeler. Chop beets into 1/2 inch cubes. Add to a roasting dish covered in aluminum with enough aluminum to fold back over the roasting dish to form a pocket. Add 1-2 tbsp of olive oil and 1 tsp of salt to beets in the roasting tray. Close the aluminum pocket and toss beets to coat. Place a tray with an aluminum pocket in the oven and roast for 1 hour and 30 minutes.
To make balsamic glaze- Add 1/2 cup balsamic vinegar and 2 tsp of sugar to a small saucepan and bring to medium low heat. Cook while stirring until the glaze has thickened to syrup consistency, about 5-10 minutes.
Remove beets from the oven and coat with balsamic glaze.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.