Hi everyone. Well, I’m back from vacation and very excited to be back in my own kitchen with my All-Clad cookware and my gas stove (although that electric stove was so dang easy to clean). Feeling comfortable in your own cooking space is essential if you want to be prolific in the kitchen. Me lovey my kitchen.
I am cooking up some Lentils and rice for the big Slow Food, Healthy lunch Pot luck eat in in Montclair-please come! I am excited to make a big batch of this to bring and to save some of the lentils for a Spanish lentil stew that my friends from Spain taught me (you’ll see them on the video blog later this week but see our special guest on the video below tonight).
For now, enjoy this Spinach feta Pie I also made that is easy to prepare, healthy as all heck and quite delicious. You can eat it for every meal and snack simply by cutting off a slice and nuking or toaster oven-ing it.
Before you get to it…here are some new eco-friendly and cool lunch box baggy products my friends Melissa and Kristen told me about that may be of interest to you…
1 onion, chopped
1/4 cup pine nuts
8 oz. small cubes of feta
1 lb frozen, defrosted spinach or fresh spinach
2 tsp olive oil separated
big pinch nutmeg
big pinch pepper
big pinch salt
Beat eggs in a med. sized bowl and set aside
In a med. sized saute pan, heat up one tsp. olive oil. Add the chopped onions and stir until translucent. Transfer to a large bowl and set aside.
Drain water from spinach and then saute up in the same saute pan with no oil. Once water seems to be almost evaporated, add a tsp olive oil and keep sauteeing. Add salt, pepper and nutmeg, stir, and transfer to the cooked onion bowl.
Stir in the eggs and feta cheese to the onions, spinach and spices. Stir in the pine nuts.
In a pyrex pie plate or any pie plate or brownie ban, lay down parchment paper (optional). Add the entire spinach pie mixture and bake at 350 degreesfor about 30-40 minutes or until a knife comes out clean in the center. I like mine with hot sauce…