More Greens
I've been creating Big Idea content but the greens keep coming!
If you’re a gardener that planted a late Fall garden -then you- like me- have rows, buckets, sacks and seed trays bulging with GREENS!
In celebration of the gift I share my monthly showing for our regional newspaper The Gazette Mail.
Based out of Charleston, the capitol of Mountaineer Country, W.V., the Gazette has survived thus far by combining with a neighboring newspaper. I morn the loss of “local” news coverage via the paper. So far the small paper -from the next town over- is hanging on too. Knowing what’s going on ‘literally’ in your back yard is healthy, and local papers provide that link. Support your local news outlets however you can!
AND! as a bonus for reading to the end here’s another terrific (I believe) recipe- another idea for using up your multitudes of GREENS. Use a mxture of any green; mustard, danelion, arugula, small chard leaves, kale, beet and radish tops as well as any sturdy lettuce going to seed. Enjoy!
GREENS FILLED PHYLLO PIE
SERVES 6-8 PREP TIME 40 MINS COOK TIME 45 MINS
Spanikopita is a savory Greek pie filled with Spinach, usually layered in a casserole or formed into tiny triangles. This recipe takes a few liberties with tradition; the filling is a mix of local greens and this rendition is molded it into an open-face tart that requires much less technique.
The result is a “pie” with extra ruffly, crisp wisps of golden brown phyllo, forming a crown around the edges.
Working with thin sheets of phyllo pastry takes a bit of finesse, but those crunchy, lighter-than-air layers are worth the effort and create something 'fun' to eat!
Keys to success? Defrost the Phyllo properly, keep the sheets covered with a kitchen towel while working, and do not shy away from the melted butter (its like the glue that will hold anything, smooth anything and repair the looks before cooking).
Ingredients
16 cups mixed fresh Greens (or four 10-ounce packages frozen chopped spinach, thawed, drained)
2 TBSP olive oil
5 medium scallions, white and green parts, sliced thinly
1/3 cup fresh Green Garlic (or 2 large garlic cloves, minced)
1 cup Celery-small inner stalks with leaves, minced
1 teaspoon salt
4 ounces feta, crumbled (about 1/2 cup)
1/2 cup fresh Basil, chopped
1 medium Lemon-zested
3 teaspoon Hot sauce (or 1/4 tsp cayenne pepper)
1 stick (4 oz) UNsalted butter, melted
12 sheets frozen Phyllo dough, thawed, room temperature
9-inch spring form pan (or 9x13 casserole)
Preparation
Blanch the greens: Bring a large pot of water to boil, drop large handfuls of greens in and cook for 30-40 seconds (do this in batches). Remove from pot and drain in a colander, move each batch to a cloth dishtowel- continue until all greens are blanched.
Once cool enough to handle, gather the corners and squeeze as much water out of the greens as you can. If using thawed greens -do the same.
Chop the greens roughly- they will soften more when baked so don't over do it-transfer to a large bowl and break apart and loosen clusters.
Add celery, basil, feta, green garlic, salt, lemon zest, hot sauce, scallions and olive oil. Mix well-be sure to toss everything together well-- you want herbs and cheese throughout.
Preheat oven to 350°. Lightly brush bottom and sides of springform pan with butter.
Remove phyllo from packaging and cover with a kitchen towel to prevent drying out. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan. Gently fold and tuck sheet into bottom of pan. Repeat with 2 more phyllo sheets--fold and ripple phyllo as needed to cover the bottom.
Next, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up --slightly off-center-- so long side of dough comes up and over side of pan, leaving a 2" overhang.
Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan.
Fill the pan with the greens mixture-pressing down gently. Lift overhanging phyllo onto greens and press phyllo below rim of pan.
Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange on top. You want a draped look with lots of waves and folds. Butter any dry areas of topping.
Set pan in the refrigerator for 10 minutes to firm up butter.
Bake pie 35 -45 minutes until top is golden brown and slightly darker around the edges. Let cool in pan 15 minutes, before removing ring. Do not let the pie sit in pan for too long as it can make the sides of pie soggy. Serve warm or at room temperature.
Plan Ahead: Phyllo Pie can be made 1 day ahead. Cook as directed. Unmold to let cool thoroughly. REPLACE mold/ring once cool; wrap pan in plastic and chill. Reheat in a 300° oven 30-40 minutes/temp 145'.