Tonight’s dinner was a take-off on spanakopita, based on the spinach from our CSA and the feta and puff pastry I had in the fridge.
Unfortunately, I made this up in my head, so of course I don’t have exact measurements and will never be able to replicate it again, but it was incredible.
- 2 cloves garlic, minced
- 3 green onions, sliced
- olive oil
- 4 C spinach, rinsed several times
- 2 eggs
- 1/2 C cottage cheese
- 1/2 C feta
- 1/4 C parmesan
- 1 sheet puff pastry, thawed
Preheat oven to 375-400 (my oven hates 400 and starts smoking, but 375 or even 385 is fine). Saute garlic and green onions gently in olive oil, and add rinsed spinach. Stir until it wilts, and then let cool slightly. Add eggs, cottage cheese, feta, and parmesan, and mix well. Cut puff pastry sheet in half, and lay half in the bottom of a loaf pan. Spread spinach mixture on top, and add other half of puff pastry. Bake 25-30 minutes, until puff pastry is puffy and brown; filling should be done at this point.
With salad, this was a lovely light meal, much more filling than you would think. Next time I would add a squeeze of lemon juice (we were out of lemons) and some dill (either fresh or dried).