Mostly Plants by Tracy Pollan

Author:Tracy Pollan
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2019-03-11T16:00:00+00:00

From the Market

Zucchini (1 medium)

Red bell pepper (1 large)

Cremini (baby bella) mushrooms (4 ounces or 6 to 8 mushrooms)

Yellow onion (1 medium)

Large eggs (8)

Whole milk (⅓ cup)

Gruyère cheese (3 ounces)

From the Pantry

Extra-virgin olive oil (1 tablespoon plus 1 teaspoon)

Kosher salt

Black pepper

Three Greens Spanakopita Casserole

We took the classic “spinach pie” and really upped the vegetable ante by adding chard and kale. The luscious greens combined with the tangy feta cheese and flaky phyllo crust create a mouth watering casserole. Serve with a salad for dinner or cut into bite-size pieces for a fabulous hors d’oeuvre.

8 SERVINGSTIME: 1 HOUR 20 MINUTES

FOR THE FILLING

4 tablespoons extra-virgin olive oil

1 bunch Swiss chard, stemmed and cut into 1-inch pieces

2¼ cups tightly packed baby kale

2 pounds baby spinach

1 cup chopped yellow onion

1 shallot, diced

3 cloves garlic, minced

¼ cup chopped fresh flat-leaf parsley

2 tablespoons minced fresh dill

Kosher salt

Freshly ground black pepper

2 cups crumbled good-quality feta cheese (about 12 ounces)

4 large eggs, beaten

1 teaspoon lemon zest

Juice of 1 lemon

FOR THE PHYLLO CRUST

6 tablespoons unsalted butter

3 tablespoons olive oil, plus more for greasing

5 fresh sage leaves

20 sheets from 1 box of phyllo dough, defrosted in the refrigerator

1. Preheat the oven to 375ºF.

FOR THE FILLING:

2. In a large skillet over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the chard and cook, stirring, until wilted, 1 to 2 minutes. Add the kale and sauté until fully wilted, 3 to 4 minutes. Transfer to a colander to drain.

3. Return the skillet to the stove over medium heat and add 1 tablespoon of the olive oil. When the oil is shimmering, add the spinach in batches and cook until wilted, 3 to 5 minutes. Transfer the spinach to the colander with the other greens and, using the back of a wooden spoon, press out the excess liquid. Set aside.

4. Wipe out the skillet, return it to medium-high heat, and add the remaining 2 tablespoons olive oil. Once the oil is shimmering, add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the shallot and cook for 3 minutes. Add the garlic and stir for 30 seconds, then return the greens to the skillet and stir well. Add the dill and parsley and cook, stirring to incorporate, for 2 minutes.

5. Remove the skillet from the heat, season lightly with salt and pepper, and set aside.

6. In a large bowl, combine the feta cheese, beaten eggs, lemon zest, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the sautéed greens and mix well until completely incorporated.

FOR THE PHYLLO CRUST:

7. In a small saucepan over medium heat, melt the butter with the olive oil. Add the sage leaves and simmer for 3 minutes. Remove from the heat and set aside to let the sage infuse the butter mixture.

8. Grease a 9 by 13-inch baking dish with olive oil. Tear off a large sheet of parchment paper or waxed paper and moisten a large kitchen towel or several paper towels.

9. Remove the phyllo dough from its wrapper and unroll it on a clean, dry cutting board or work surface.

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