These crispy, flakey, delicious Super Greens Spanakopita triangles are bursting with nutritious greens and seeds, making them one of our favorite savory pastries! To feel your best, aim for two servings of dark leafy greens per day. These little parcels, easily made vegan, are healthy and a great way to pack those greens into your diet. They’re so delicious, good luck resisting to eat them all at once!
Greek Super Green Spanakopita
These flakey savory pastries, packed with super food greens, are are great for a party, lunch, or with a Greek side dish for dinner. They freeze well, so make a big batch for later!
- Phyllo pastry (usually found in the frozen aisle near the pie crusts)
- 1 onion
- 1 tbsp. olive oil for sautéing
- 2 bunches of greens (choose from swiss chard, kale, spinach, beet greens, nettles, etc.)
- 2 eggs
- 1.5 cups of feta
- 1-2 tbsp each Flax Seeds & Hemp Seeds
- Juice of half a lemon
- 1 tbsp. fresh dill or 1 tsp. dried
- Pinch of nutmeg
- Pinch each of salt (pepper)
- 1/2 cup of fine extra virgin olive oil
- Special equipment: Pastry Brush
- Remove the Phyllo pasty from the freezer, and allow to defrost on the counter, while still in its package.
- Preheat the oven to 180° C / 375° F.
Filling
- Dice the onion and sauté in a pan with 1 table spoon of olive oil on medium heat until it becomes light golden and translucent. Remove and set aside.
- Wash the greens well (even if you buy pre-washed greens, its always a good idea to wash them again).
- Wilt the greens in the pan, string often until they are tender. Drain and set aside to cool.
- Once cool, use a cheese cloth, clean dish towel, or your own two hands to squeeze as much water out as possible
- Transfer to a chopping board and chop coarsely, cutting vertically and horizontally across the board to get nice small pieces
- Beat two eggs in a large bowl.
- Add the cooked onions, and the chopped greens to the bowl
- Mix thoroughly.
- Crumble in the feta, add the seeds, lemon juice, dill, nutmeg, salt and pepper, and fold through so everything is evenly mixed.
Phyllo Preparation & Assembly
- Pour 1/4 cup or so of olive oil in a small glass with your pastry brush.
- Unroll about 12″ of your pastry, covering any unused portion with a lightly damp clean cloth. Try to work quickly to avoid the pastry drying out. This part is a great job for two!
- Cut the Phyllo into strips, approx 5″ (12cm) wide.
- Place 3-4 single layers down on your work surface and lightly brush with olive oil.
- Place a second layer of Phyllo on top of each and brush lightly with olive oil again (you may not need to dip your brush in oil each time).
- Add a third layer of Phyllo… you are ready to add the filling.
Assembly
- Take 2 tablespoons of the greens filling and place it on the edge of the Phyllo furthest from you. Fold a corner over to create a triangle at its end (see photos)
- Continue folding over its ends, keeping the triangle shape, until everything is wrapped up.
- Place your Spanikopita seam side down onto a baking sheet, brush a little more olive oil on top, and a light sprinkle of paprika, for color. Repeat until your filling is all used up
Bake
- Bake for 20-25 minutes, check as needed,
- Flip them and turn the tray half way through so they cook evenly, to a golden crisp.
Notes
- Reheat in the oven for a next day lunch.
- If making more than you will eat in the next 24 hours flash freeze by placing the Spanakopita in a single layer on some baking paper on a plate in the freezer until frozen. Transfer to a air tight container.
- When you’re ready to prepare them, simply bake from frozen adding approximately 5 minutes to the cook time.
- These are good served warm or cold with a cool Greek Tzatziki dipping sauce.
While these are baking, prepare your Cool Greek Tzatziki dip… or if cooking for a crowd, try alongside an Heirloom Tomato Greek Salad and Roasted Lemon Potatoes.
Be sure to let us know what you think, below!
]]>
Greek lemon potatoes are a truly delicious way to eat your spuds, and the bright citrus notes bring a distinctly tart freshness.
Roasting these in a warm vegetable lemon stock is the secret to making them so moist. These are not your side dish of choice if you are in a hurry – they’re squarely in the slow food camp. Our favourite is to start them Sunday afternoon, where we can enjoy the smells of roast lemon and garlic throughout the home as we enjoy a glass of wine and prepare a couple meals for the week.
They might not be quick, but these greek lemon potatoes do not demand much attention beyond an occasional stir once in the oven. You’ll be well rewarded for the wait, and the leftover stock makes a magnificent base for soups or gravy.
Greek Lemon Potatoes
These Greek lemon potatoes make a delicious side dish for any Mediterranean meal, or as part of an impressive Greek Feast. Roasted until soft and tender throughout they are infused with a bright lemon flavor.
- 2 lbs 1kg mixed potatoes (approx 5-6 medium)
- 4 cups of vegetable stock
- 1/4 cup of olive oil
- 3 whole garlic cloves
- Juice and zest of 1 lemon
- 1/4 tsp Sea Salt and 1/2 tsp Black Pepper
- Pre-heat your oven to 400°F/200°C
- In a small stockpot, bring stock to a boil
- Cut potatoes into 1/8 wedges and place into a large casserole dish.
- Over the potatoes, pour the olive oil, garlic cloves, lemon juice, and lemon zest.
- Add the stock until it covers 3/4 of the the potatoes, and sprinkle lightly with salt and pepper
- Bake in the oven for 2 hours until tender, turning the potatoes occasionally. Some stock will remain.
- Serve with Tzatziki and other Greek essentials for a delicious meal.
Enjoy as a side with any Mediterranean meal, or for an impressive Greek Feast prepare along with Super Greens Spanakopita, Tzatziki and Greek Salad.
Let us know what you think below!
]]>
When in season, organic heirloom tomatoes are an absolute delight in the kitchen. Seek them out, and even the most simple greek salad will be a highlight of your table. For this recipe, any organic variety will do, but freshest is bestest!
While feta is a classic ingredient, pitted olives will give the same saltiness and can be used exclusively for a great vegan twist.
Simple Greek Salad
Classic flavors of a Greek Salad with salty olives and feta cheese. Fresh organic heirloom produce will elevate this dish from everyday to exemplary.
Greek Salad
- 1/8 small red onion (optional)
- 4 vine ripened organic tomatoes
- 1 green pepper
- 1 cucumber
- 1 handful of pitted Kalamata olives (optional)
- ¼ block of organic Feta cheese (optional – leave it out to make this vegan!)
Dressing
- 1/8 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil
- Pinch of salt & pepper
- 1 tsp dried oregano or Italian herbs
- Cut the red onion into quarters, saving 3/4 for another day.
- Cut 1/8th into very thin slices. Soak in a bowl of ice water for 10+ minutes. This will take out most of the onion’s sharp bite while keeping the flavor.
- Slice or dice the tomatoes into wedges or chunks, chef’s choice!
- Chop the green pepper into bite size squares.
- Chop the cucumber into quartered rounds… Chef’s Tip: Slice the cucumber in half lengthwise, leaving 2-3″ unsliced at the end, to hold onto. Slice lengthwise again 90-degrees away (creating the “quarters”), slice rounds ¼ inch thick, and they’ll be ready to go.
- Place all vegetables into a big salad bowl.
Dressing
- Briskly mix together the red wine vinegar and Dijon mustard.
- Slowly stir in the olive oil.
- Add your salt, pepper and herbs.
- Taste and adjust seasoning if needed.
- Alternative: Put all the ingredeants in a jar with lid and shake until combined.
Combine
- Drizzle the dressing over the salad, add the olives and crumble the feta on top. Toss lightly, bowl and serve.
Be sure to let us know what you think in the comments below.
For a full Greek Feast, prepare along side Super Greens Spanakopita, Greek Roasted Lemon Potatoes, Tzatziki, and a crisp white wine. Your dinner guests will thank you!