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Friday, March 6, 2015

Food For Thought Friday: Rustic Spinach and Feta Gallete

Okay, not everyone in my house is a fan of spinach. Well...no one is. lol BUT when it's put into dishes in the right way, it will be eaten.

One of my favorite recipes for spinach, next to pesto, is gallete. Essentially, this is spinach pie with alot of yummy extras. It's actually really easy to make, has very few ingredients and tastes great fresh from the oven AND as leftovers.

So I'm going to share this with you and hope that it gets your family to love eating spinach too...hopefully. lol

(And you can switch up the cheeses to suit your tastes, as well as use dried herbs rather than fresh.)

Dough:
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/3 cup extra virgin olive oil
1/3 cup milk
1 egg


Filling:
2 tbsp of extra virgin olive oil
1 sweet onion, diced
5 green onions, sliced
3 bags of fresh spinach
1 1/2 cups feta
3/4 cups shredded mozzarella
2 eggs
1/2 cup fresh mint, chopped
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
salt and pepper to taste
pinch of ground cloves

1 egg beaten
1 tsp sesame seeds

1. Whisk dry ingredients together. Mix oil, milk and egg together then pour over the flour mixture. stir to form a smooth dough. On a floured surface, knead the dough for about two minutes or until smooth. Then press into a disk and refrigerate for about 30 minutes.

2. In a skillet, heat the oil over medium heat then fry the onions until softened. Transfer to a large bowl. Rinse the spinach, shaking off excess water, then cook it until wilted. Drain and squeeze out all excess moisture. Mix into the onions with the feta, mozzarella, eggs, mint, dill, parsley, salt, pepper and cloves.

3. On a floured surface, roll out the dough to a 16-inch circle. Fit it into a greased 9-inch cast iron pan, letting excess hang over the edge. Pour the filling into the center then fold the pastry over, allowing it to naturally fall into folds. Brush the dough with the beaten egg and sprinkle the sesame seeds.

4. Bake in a 375* oven for 45 minutes or until golden brown. Let stand for about 10 minutes before slicing into wedges.

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