A long time wish of mine has been to have all of the Mothers who raised me in one room for dinner…Oh, that would be the night of my life!
Two of my faves are the ones I fashion much of my current life from.
Silent leaders, care takers, educators, women who’ve raised men (and women). I’ve learned so much from them! Thank you C. and T.!
For the main dish I made a power packed Spanakopita.
I*n a small bowl or dish, do this before prepping the other ingredients so the garlic has time to infuse in the oil (you can do this the day before if you like) :
3-5 cloves Garlic Chopped
2-4 T Olive Oil
*Slice then add to a quart jar (I like doing this a few days before use):
Shiitakes and Shallots (marinate in balsamic vinegar, water, olive oil, and oregano)
*Steam then saute in the garlic infused olive oil:
Nettles (enough to fill a basic sized strainer – they shrink down to about 1/4 of the size)
3-4 large Kale leaves (deveined and cut into strips)
1T Wakame (rehydrate in a small cup, then add to the steamed Nettles and Kale just before sauting)
*In a medium size bowl, mix together:
2 Eggs (whisked)
1 lb.Feta (crumbled – we love Israeli feta! It’s the best in our opinion)
*For basting EVERY sheet of Filo:
1/4 C Butter &1/4 C Olive Oil melted and slightly cooled (tepid).
Make sure to remove from the freezer and place in the fridge the night before:
Whole Wheat Filo (cut in half, immediately put the half that you are not going to use back in the freezer, measure to fit a lasagna pan and cut off the end bits (also add these end bit back to the freezer – they’re great for mini tea cakes filled with jam)).
Preheat oven to 350F.
After the saute process, set up your filo station, with melted butter and olive oil with brush in hand.
Divide filo sheets in half, half for the bottom and half for the top. The half that is not in use should have a damp towel over it to prevent it from drying out.
Layer, layer, layer away!
Then dollop the feta eggy mix over the filo and then the greens and then the browns (mushrooms and shallots).
Layer, layer, layer again. Ending with the top brushed with the butter oil mix.
Cook for 20-30 minutes, until you achieve your desired browning.
Let is stand for at least 10 minutes. You’ll have a puddle of oil at the bottom when you pull it out but the filo will take it back into the layers very quickly…so let it sit.
Cut all the pieces, share, eat, have good conversations (thank you friends!) and laugh as much as you can.
Peace, love, and Greek-like delights!