It’s All About Spinach This Week

Traditionally, spinach has only been available fresh from local farms March through May. In our community, spinach has been available on the farm and at the Farmers Market all winter! It’s producing exceptionally well right now in the high tunnels. Here in SWMO the plants will start to bolt when day length reaches 14 hours on May 9th. So there is still plenty of time to enjoy fresh spinach, harvested just a few hours before reaching your table.

Here at our farm, we grow a blend or four different types selected for flavor, texture and visual appeal. If you know me, you know that our produce not only has to be tasty, it also has to be pretty.

Try spinach in Spanikopita (Greek Spinach Pie). This dish is a really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded in crispy, flaky phyllo dough. It takes a bit to prepare but it is well worth it! Excellent served for brunch. The garlic, onions, parsley and spinach are all available fresh and local at the Farmers Market. Sometimes goat feta cheese is available too! I hope to see you there this Saturday!

Spanakopita (Greek Spinach Pie)

Recipe by:SILVERWOLF courtesy OakWoods Farm

Prep 30 m,Cook 40 m, Serves 5

1 large onion, chopped
3 tablespoons olive oil
1 bunch green onions, chopped
2 cloves garlic, minced
1/2 to 1 pound spinach, rinsed and chopped
½ cup fresh parsley, chopped
2 eggs, lightly beaten
½ cup ricotta
1 cup crumbled feta
8 sheets phyllo dough
¼ cup olive oil

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
  2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

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