2 Spinach & Vegetable Quiches

What do I do when I buy a huge bag of spinach leaves on sale for only $1.87?
First I make a lot of spinach salads including Raspberry Pecan Salad, then spinach over easySpanakopita, Lebanese Spinach Pies, and throw it in Linguine with Prawns, and then I make spinach quiche. 
Since there’s so much spinach, I made a few quiches and experimented with the ingredients. I used 6 cups of spinach per quiche, and added half the spinach at a time so it would fit in the pan. It wilts quickly so you can add the rest after a couple of minutes. Of course you can make these quiches with frozen spinach. I won’t tell anyone.
 
I made the crust using pie crust and the same custard for Broccoli and Veggie
 
Quiche
First make the custard. You can use this custard for either quiche.
 Custard:
Whisk together until well blended:
3/4 cup warm milk (heat in microwave in a glass measuring cup)
2 eggs
1/4 tsp salt
a few shakes pepper
For each quiche, I used 6 cups fresh spinach. Here are two variations:
 quiche w slice out
Spinach Quiche with mushrooms, bacon and red bell pepper: (This can be made without bacon and still satisfy!)
2 tsp olive oil
1 large red onion, chopped
½ red bell pepper, chopped
3 large white mushrooms, sliced
2 pieces crumbled bacon (discard fat)
2 one-inch sprigs finely minced rosemary
1 cup grated Jarlsberg cheese
1 egg for painting crust
 
Preheat oven to 425◦Sauté red onion and red bell pepper in olive oil until they soften. Add sliced mushrooms and rosemary. When mushrooms are soft, transfer vegetables to a bowl.

Add 6 cups spinach to the pan, cooking over low heat until spinach wilts. Transfer to a colander and press the water from the spinach. When spinach is cool enough to handles, pick it up and squeeze all the water out of the spinach. Mix it with the bacon and the other vegetables.

Cover the pie crust with parchment or foil and weigh it down with pie weights or beans on top. Blind bake crust for 15 minutes at 425◦

Remove from oven and paint an beaten egg on the bottom of the crust to prevent sogginess. Add leftover egg to custard. Bake for another 5 minutes to set the egg and brown the sides of the crust.

Lower oven temperature to 375◦

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Place the pie crust on a jelly roll pan or cookie sheet lined with foil. Sprinkle 3/4 cup of the Jarlsberg cheese on bottom of pie crust, reserving a few tablespoons.

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Put the vegetable mixture on top. Pour the custard over it until it’s about 1/2 inch below the top of the crust. Sprinkle remaining cheese on top. Pour custard over vegetables. Sprinkle with reserved Jarlsberg cheese. Cover with a pie shield to protect crust from burning.

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Bake for 40 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool before eating.

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Spinach Quiche with Rainbow Roasted Vegetables and feta
 quiche in tart pan
You can make this in a pie pan or a tart pan.
 6 cups fresh spinach or 1 cup frozen spinach
I cup Rainbow Roasted Vegetables, chopped
3 Tb crumbled feta cheese
1/3 cup grated Jarlsberg cheese. (You can substitute Swiss cheese, but I like the nutty taste of Jarlsberg)
1 egg for painting crust
Custard:
Whisk together until well blended:
1 cup warm milk
2 eggs
1/4 tsp salt
a pinch of white pepper
 Preheat oven to 375◦
Wilt spinach and remove with a slotted spoon, squeezing out liquid, and place in a medium bowl. If using frozen spinach, microwave with a little drizzle of water, then drain in a sieve, squeezing all the liquid out. This is important if you don’t want a waterlogged quiche!
Stir in roasted vegetables and crumbled feta cheese.
 pie crust with parchment and pie weights
Place parchment paper or foil on top of the crust and cover with ceramic pie weights or beans to prevent the crust from puffing up.  Blind bake the crust for 15 minutes at 425. 
Remove the pie weights and parchment.
Paint an egg on the bottom of the crust to prevent sogginess. Add leftover egg to custard.
egg baked on crust
Bake again for 5 minutes to set the egg.
Let cool on a rack for a few minutes.
 Sprinkle most of the Jarlsberg cheese on bottom of pie crust, reserving a few tablespoons.

Add spinach,vegetable and feta mixture

Pour custard  over vegetables.Sprinkle reserved Jarlsberg cheese on top.Cover the edges of the pan with a pie sheld to prevent the edges from getting burned.Bake for 30 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool to room temperature before eating.quiche slice

Spanakopita and Tiropetes with phyllo or puff pastry

These Greek spinach and cheese pies have a complex taste: sharp bite of feta, green spinach, explosion of herbs: mint, dill, oregano, basil, garlic, and green onion, wrapped in a crispy filo dough or buttery puff pastry. My recipe was inspired by my Greek-American friend Margret’s delicious version.

You can make these traditionally with flaky phyllo (filo) dough. I use olive oil spray on the phyllo instead of spreading oil or butter with a pastry brush, to cut down on the fat. I also make tiropetes, which are phyllo filled with feta and ricotta cheese. They are great for breakfast.

On the other end of the calorie range, I recently tried these at a Greek restaurant made from puff pastry. They were rich and delicious! So I made them at home. It’s much less fuss than phyllo, although it has quite a few more fat and calories from the buttery pastry.

Makes 3 logs (about 18 triangles) of phyllo wrapped spanakopita or 8 triangles of puff pastry spanakopita

3/4  package defrosted phyllo dough OR 1 package (2 sheets) puff pastry (defrost for only 10 minutes at room temperature)

Olive oil spray for phyllo dough

Spinach filling: You can make this a day ahead of time.

2 heads fresh spinach, well washed, stems removed and chopped (use a food processor to chop it) OR 1 lb bag of frozen chopped spinach – about 3 cups.

1 tsp olive oil

2 scallions

2 cloves garlic

¼ cup pine nuts

1 Tb finely chopped mint leaves OR 1 tsp dried mint

½ Tb finely chopped fresh dill weed OR ½ tsp dried dill weed

1 Tb finely chopped fresh oregano leaves OR 1 tsp dried oregano

1 Tb finely chopped fresh basil OR 1 tsp dried basil OR 1 cube frozen basil

Several grinds pepper (about ¼ tsp)

1 egg for filling. Another egg if using puff pastry.

6 oz (about 1 cup) crumbled feta cheese

¼ cup grated Parmesan cheese

Preheat oven to 375’ for filo, or 400’ for puff pastry

Microwave frozen or fresh spinach in a covered casserole bowl about 2 minutes (longer for frozen spinach) until soft. Drain in fine mesh sieve over a bowl.

I place a bowl with a few cans in it on top of the sieve while preparing the other ingredients. Afterward, press on the spinach with a tablespoon for several minutes to squeeze out the liquid. You should have 1 1/2  cups drained spinach.

While spinach is draining, finely mince white and green parts of scallions, garlic, and mint leaves and other fresh herbs, salt and pepper Sauté onion, garlic and pine nuts in olive oil in a heavy skillet. After a couple of minutes, stir in the herbs and heat for another minute.

Finish squeezing the last liquid from the spinach and discard the liquid. Stir the spinach into the onion and herbs.

Beat the first egg and add feta and Parmesan cheeses. Stir in the spinach mixture until well blended.

Tiropetes

1 cup feta cheese

3/4 cup ricotta cheese

1/4 cup Parmesan cheese

1 egg, beaten

2 Tb minced fresh parsley

Mix ingredients together. Spread on puff pastry or phyllo dough as below.

Assembling Puff Pastry (I used Trader Joe’s), cut both sheets in two. Beat the second egg. Using a pastry brush, paint the egg on each piece. Spoon filling o to fill exactly half the pastry, leaving about 1/2 inch border of dough on the edges. Fold the pastry over the filling, then seal the edges with the back of a teaspoon.

Place on a cookie sheet that you have sprayed with olive oil. Bake for 20 minutes at 400’ Let cool, then cut in half diagonally, to make triangles.

Phyllo Dough directions:

For phyllo dough pastries: spread one sheet of defrosted dough on a large wooden board or cutting board. Spray olive oil on top. Spread another sheet on top of it and spray and repeat for a 3rd sheet. Spread a 2 inch line of spinach or cheese filling about 3 inches from the edge of the shorter side of the rectangle. Leave a one inch space between the filling and the sides of the phyllo.

Roll the dough up over the filling, then tuck in the sides, and continue rolling until the end. Spray a little of the oil on the edge to seal it. Place the roll seam side down on a cookie sheet lined with parchment paper. Spray a little oil on top of the roll.

Bake at 375’ for 40 minutes until browned.

Let cool, then slice the logs diagonally in each direction into triangle shapes.

Fatayer bi Sabanekh: Lebanese Spinach Pies فطاير السبانخ

baked pies

When I lived in Boston, I used to buy Fatayer bi Sabanekh, (fa-TYE-year bee sa-BEN-ikh) Lebanese* spinach pies, at Bob’s Pita Droubi Bakery in Roslindale, MA. One bite of this pastry transported me to an ancient exotic place. I could taste lemon and something else: a tart, lemony spice I later discovered was sumac. I have only found this spice, made from ground berries, in Middle Eastern markets.

You can make these with the traditional Fatayer olive oil yeast dough or use pizza dough. If you want a vegan pastry, substitute water for the milk and omit the egg glaze.

You can make the spinach filling a day ahead.

*Also claimed by Syrian, Palestinian, Turkish, Somali, and Jordanian cuisine

Traditional Fatayer Dough: (works great with cheese or meat fillings as well)

1 envelope dry yeast (1 tsp yeast)

1 tsp sugar

1/4 cup warm water

3 cups flour

1 tsp salt

1/3 cup extra virgin olive oil

1 cup warm milk

proofing yeast

Dissolve the sugar in the warm water. Proof the yeast by gently stirring it in, then cover with a damp dish towel in a warm place for 15 minutes until it foams. Mix the flour and salt in a medium-large bowl. Make a hole in the middle and add the proofed yeast, olive oil, and warm milk. Mix with your hands until the dough is formed. Transfer to a floured pastry mat or board. If it is sticky, sprinkle more flour on top until you can easily knead it. Knead for several minutes until it is springy.

dough before rising dough after rising

Transfer to an oiled bowl and cover with a damp dish towel in a warm place until it doubles. Knead again to flatten out the air bubbles, pull off egg-sized chunks of dough, rolling into a ball. Roll out each ball into a circle on a floured surface, then fill with the sabanekh (spinach mixture). You can make the sabanekh while the dough is rising.

I also invented this cross-cultural recipe using the sour cream dough my mom used to make for Vatrushka, a Russian dumpling filled with farmer’s cheese. I filled it with the Sabanekh. I like how the rich dough compliments the spinach filling.

Sour Cream Dough
1/2  cube butter (1/4 cup) , softened to room temperature
1 1/2 Tb sour cream
1 large egg
1 cup flour
1/4 tsp salt

I’ve used both an electric mixer and a food processor to make the dough. Beat butter until light and fluffy.  Add sour cream and egg and beat well. Add flour and salt and mix until dough is formed. Knead about 12 times on a floured board until it is not sticky. Roll dough into a ball and cover in plastic wrap. Place in refrigerator for ½ an hour. You can begin to prepare the filling while the dough is chilling.

Sabanekh: Spinach filling

1 Tb olive oil
1 onion
1 bunch fresh spinach, or 10 oz pkg leaves, washed well and dried in a salad spinner
½ tsp salt
1 Tb lemon juice
1 tsp sumac
3 Tb pine nuts

Heat olive oil in a heavy skillet. Chop onion finely with the blade in a food processor, and then add to oil. Cook on medium low about 10 minutes, stirring occasionally, until onion is translucent.

While onion is cooking, pulse spinach in batches in food processor until finely chopped.

Transfer the cooked onion to a medium bowl. Sprinkle the spinach with salt, and cook in the same pan for 2-3 minutes. The salt will help to draw the water from the spinach. can tower Let spinach cool, then place in a sieve over a bowl for 20 minutes to drain the excess liquid from the spinach. Press the bottom of a small bowl into the spinach in the sieve, then pile as many cans in the bowl as you can safely make into a tower. You will get about 2/3 cup of spinach water. You can use this in soups. While spinach is draining, roll out the fatayer dough into a circle shape. It won’t matter if the circle’s not perfect as long as you can fold it into a tricorner shape. If you use the sour cream dough, cut it with a round biscuit cutter. You can make larger pies by cutting with a top of a soup bowl.

Stir drained spinach into the onions. Stir in pine nuts, lemon juice, and sumac.

spinach on pastryFill pies with a tablespoonful of Sabanekh for small pies, more for larger pies. Flatten the filling  a bit with the back of the spoon, then fold in a tricorner shape: Gather two sides together and pinch the sides towards the middle. Fold in the opposite side towards the middle, pinching the other two edges towards the center. Pinch all sides towards the center. I leave a little space in the center so you can see the spinach filling. Brush with beaten egg if you like. Place on a cookie sheet sprayed with olive oil spray.

For Fatayer Dough: Bake for 15 minutes at 400◦

For Sour Cream Dough: Bake for 20 minutes at 350◦ until the dough is golden.

Brush with a bit of olive oil when you remove it from the oven. Let cool on a rack until you are able to eat them.

Linguine with Prawns

My husband, Jesús, always orders this dish at Italian seafood restaurants. This is an easy Friday night dinner, especially if you use the jarred sun-dried tomatoes. Fill a couple of wine glasses and light some candles. Sip a bit of wine while you’re cooking to get in the mood.

serves 4

1/2   package linguine

1 Tb olive oil

6 garlic cloves, minced

1/2 tsp red pepper flakes

1 sprig  or about 1 tsp minced fresh rosemary

1 Tb dried oregano or 2 Tb fresh oregano

1/4 cup sun-dried tomatoes reconstituted in oil or water (see below)

1 pound large raw shrimp (26-30 shrimp per pound), (deveined unless you want a lot of work for yourself.)

1/2 cup white wine (chardonnay is nice) (or liquid from reconstituting sun-dried tomatoes)

pinch of salt, to taste

6 cups spinach leaves (1 bunch spinach), stems removed

¼ cup toasted pine nuts

6 leaves fresh basil, torn, about 2 Tb

1 lemon (Meyer is nice) juice and grated peel

You can buy jarred sun-dried tomatoes in oil (I got mine at Trader Joe’s) or reconstitute them yourself: Soak 1/4 cup sun-dried tomatoes in a mixture of  ¼ cup warmed white wine and 2 Tb boiling water for 30 minutes until soft and pliable. Cut into strips, reserving soaking liquid.

Heat a large pot  of salted water to cook linguine.

Defrost shrimp in a colander under cold running water for 7 minutes.

While shrimp is defrosting, mince garlic cloves, oregano, and rosemary needles and gather ingredients.

Cook linguine according to package directions. Drain, reserving about 1/4 cup water.

While linguine is cooking, heat 1 Tb olive oil  in wok or large heavy frying pan. Sauté garlic, red pepper flakes, rosemary and oregano for a minute, then add shrimp and sauté for 3 minutes.

Add salt, stemmed spinach leaves, basil,  sun-dried tomatoes, wine or soaking liquid from sun-dried tomatoes, and reserved water from cooking pasta. Squeeze a lemon and finely grate zest over shrimp. Cover pan and cook one more minute until shrimp turn bright orange and are opaque inside, and spinach is wilted, but still bright green. Toss with pine nuts and drained linguine. Serve with freshly grated Parmesan cheese.

Spinach Over Easy

Fresh spinach leaves fried with eggs over easy. Fresh chives add flavor to this easy breakfast treat.

Serves 2

4 chives, chopped

about ½ tsp butter

4 large eggs

2 cups fresh spinach leaves, stems removed

1 Tb feta cheese (optional)

I warm the eggs in hot tap water so the yolks won’t be cold in eggs over easy. Fill a large bowl with hot tap water. Place eggs in the water to warm them while preparing the rest of the ingredients. Pick through spinach leaves, removing stems. Chop the chives. Heat a nonstick skillet. Rub a butter stick over the hot pan until it is coated with about ¼ tsp butter. Lower heat to medium. Add chives and sauté for a minute. Crack eggs into pan, add spinach, and crumbled feta, if using. Cook for about a minute, then gently turn eggs over and making sure spinach wilts. Cook another minute, or until whites are mostly cooked and yolks are mostly loose. Serve with toast on the side.