Garlic Scapes

Quick Spanokopita

Tamara Stimpson



3 tbsp Extra Virgin Olive Oil (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 and Garlic Scape Pesto


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!

Garlic Scape Soup

Vanessa Barrett


2 tablespoons clarified butter or extra-virgin olive oil

2 dozen garlic scapes, flower buds discarded and green shoots chopped

3 large russet potatoes, unpeeled and cut into ½ inch dice

5 cups vegetable stock or water

2 large handfuls spinach leaves, stemmed

Juice of ½ lemon

½ teaspoon fine-grain sea salt

Freshly ground black pepper

¼ cup heavy cream (optional)

Chive blossoms, for garnish (optional)


  • Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
  • Remove from the heat, add the spinach, and puree using a hand blender.
    (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) 
  • Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. 
  • Serve garnished with the chive blossoms.