What a beautiful sunny spring! So much growin' on in the garden at
the farm and I am so grateful to be eating fresh greens right out of the
bag (no dressing necessary) again after a long winter. Many more
greens are coming up in the pig garden and it's only a matter of time before I
have green leafy veggies coming out my ears! No complaining here. Just time to
get a little creative! I thought I would share my favorite recipe for any spring
greens. It calls for Spinach, but I use whatever is in my share: Kale, Nettle, Spinach,
Braising mix etc.
One or two large bags of greens
A small block of feta (I always prefer to use the local
stuff if possible)
Some ricotta or yogurt. I have been making my own yogurt
and it has been a great substitute for ricotta. Next up is learning to make my own ricotta!
2-3 cloves of garlic or a few garlic scapes if that's
what's on the market table.
BUTTER! Lots. I tried coconut oil and that worked pretty
well too. I have to say I like it with the butter though.
Directions: Lightly blanch your greens until they are cooked enough so
you can squeeze out excess water This is where you will find you can use up
a lot of greens in one recipe! While you are waiting for the greens to cook,
melt butter or coconut oil in a pan and set aside. When greens are done, cool
under cold water or in the fridge. Then squeeze all the water out (easiest way
is by making small balls of the greens in your hands). Sautee garlic lightly in
some olive oil and add to your drained greens. Crumble in your feta and 1/2-1
cup of yogurt or ricotta. I never really measure. You're looking
for everything to kind of stick together when you try to ball it up. Not too wet
and not too dry.
Now open up your filo, Make sure it has been fully defrosted! It will break if you
try and use it frozen. Unroll and lay flat next to your work area. On a large
cutting board, lay out one sheet of filo. Use a pastry brush to apply butter.
Put another layer of filo over the butter and repeat until you have four layers of filo. Now with a sharp knife, cut your layered filo in half the long way. You will have two vertical rectangles. For smaller pastries,
cut your dough into three long strips (wrapping is tougher this way). Put some
of your mixture (1-2 tablespoons) at the bottom of one of your rectangles.
Fold the corner edge up over the filling to meet the other side of the
rectangle. You should have a triangle. Now fold your triangle with filling
up the edge of your rectangle, now back across. You will continue to fold in
triangles until you run out of dough. I think its about six perfect folds (see pictures below).
Place your pastries on a greased cookie sheet. Now do the other side of your
rectangle the same way. Repeat until you run out of filling.
Brush the tops with butter and bake at 350 until they slightly brown on top and/or
crispy, probably about 35 minutes. Try not to eat them all before you bring them to