Spinach made Popeye stronger and nutritional evidence has proven that this packs a powerful punch just like the plucky sailor!!! Spinach and other dark leafy greens like kale, collards, Swiss chard, turnip greens and bok choy are loaded with calcium, folic acid, vitamin K and iron. Spinach is also rich in vitamin C, fiber and carotenoids. Add its lutein and bioflavanoids and spinach is a nutritional powerhouse!!!!!!
QUICK SPANOKOPITA - Tamara Stimpson
Ingredients:
3 tbsp EVOO
1 large onion, finely chopped
3 garlic cloves, minced
1 lb baby spinach leaves
1 large farm-fresh egg
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
6 oz feta cheese, crumbled (or as much as you fancy!!)
1 1/2 tsp coarse salt
1/4 tsp freshly ground pepper
10 sheets of phyllo dough, thawed if frozen
1/2 cup (1 stick) unsalted butter, melted
- Preheat oven to 350F
- Heat EVOO in a large skillet over medium heat. Add onion and garlic, and saute until softened and fragrant - approx. 8 mins.
- Gradually add spinach and cook, stirring often, until wilted - approx. 5 mins.
- Transfer spinach mixture to a bowl and stir in egg, herbs, feta, salt and pepper.
- Lay 1 sheet of phyllo pastry on a parchment-lined baking sheet (cover remaining sheets with a damp towel to prevent them drying out), and brush lightly with butter. Repeat twice.
- Spread spinach mixture in centre, leaving approx. 1" border.
- Top with three more butter sheets of phyllo pastry. Fold in sides to make a rectangular package.
- Lightly crumple remaining 4 sheets of phyllo pastry and place on top of spanokopita. Lightly brush with butter.
- Bake until dark golden, approx. 40 minutes
- ENJOY!
*A great addition is 3 chopped garlic scapes as well!!*
SPINACH & BLUE CHEESE SALAD WITH PEARS AND CANDIED PECANS
Ingredients For Dressing:
1/2 cup granulated sugar
1/3 cup lemon juice
2 to 4 tbsp finely chopped red onions
1 tsp salt
2/3 cup oil (EVOO makes the dressing take on a greenier tone, but a vegetable or grain-based oil gives the dressing the bright pink colour you see in the picture above)
- Combine the first 4 ingredients in a blender (I use my mini-chopper), and blend well.
- While running, add oil in a steady stream until the dressing becomes thick and smooth.
Ingredients For Candied Pecans:
1 cup pecan halves (or 1/2 cup pecans and 1/2 cup walnuts)
1/3 cup brown sugar, firmy packed
2 tbsp butter, melted
- Stir all ingredients together in a small bowl and then spread on a lightly greased baking sheet, or a baking sheet lined with parchment paper (which I prefer because it means less clean-up!)
- Bake at 350F for 12-15 minutes, stirring frequently to ensure even coating.
- Let cool and set aside. Once the mixture is cool and looks like brittle, just crumble and put into a container with a lid. The nuts can be kept in a fridge for at least two weeks (although they don't last that long at our house!)
Salad:
10 oz of spinach leaves
2 ripe pears, peeled and cut into chunks
Crumbled blue cheese (frankly I don't measure this - as much as you would like!)
Red Onion Vinaigrette
Candied Pecans
- Combine the first three ingredients in a large salad bowl.
- Drizzle with the vinaigrette and sprinkle with the candied pecans
ENJOY!!!
SPINACH & GARLIC SCAPE PESTO - recipezaar.com
Ingredients:
2 cups spinach leaves, rinsed and dried
1/2 cup roughly chopped garlic scapes
1/4 cup grated Parmesan-Reggiano cheese
1/4 cup EVOO
2 tbsp unsalted butter
salt & pepper
- Place spinach, garlic scapes and cheese in a food processor. Pulse until chunky.
- With machine running, pour in EVOO in a steady stream.
- Process until smooth.
- Add butter and salt and pepper (to taste), and continue processing until really smooth.
- Enjoy on your favourite pasta, pizza, grilled meats, or in dips!!!
266 Ashworth Road . Zephyr, ON . L0E 1T0 905.830.4521 steve-lisacooper@coopersfarm.ca
