In part because I'm the one at home, and in part of my love for cooking, I make dinners 90% of the time, and I also make E's lunches for work. As much I sometimes complain about that, I actually really enjoy making his lunch. Not only does it allow for dinners to do double-duty but there are days when I swear it helps make the day a little brighter. Usually, I play it safe, making things I know we both enjoy. In the last week or so, I've been a little more creative, which has been a lot of anticipation, fun and excitement, even if it doesn't always turn out the way I planned.
On Tuesday, I wanted quiche. The fact that I've never made quiche before didn't stop me, and I didn't even bother looking up a recipe, because how hard could it be? I also didn't have any pie crust, nor did I have the ingredients to make pie crust, so I decided to use phyllo dough instead. I also decided that I wanted to revamp leftovers from the night before, namely Indian stewed vegetables, and use up some amazing fresh dill we'd purchased from Jungle Jim's. It actually turned really well, and E really enjoyed it, even more so the next day in his lunch.
However, as it turns out, I'm not good at making quiche. But apparently, I can make a mean spanakopita!
Since this was completely thrown together, there's not really a recipe, but I'll do my best! Just remember that anything can be substituted, and it's really to taste.
Carly's on-the-fly Spanakopita
yields 4 servings
- 15 oz. part-skim ricotta cheese
- 3/4 cup Egg Beaters
- 2 cups cooked vegetables
- 2 Tbsp fresh dill
- 13 sheets phyllo dough
- Preheat your oven to 375 degrees.
- Combine the ricotta, egg beaters and vegetables in a medium bowl, and stir until combined.
- Snip the dill roughly into mixture, stir again and set aside.
- Take 6 pieces of phyllo dough and layer in a 10-inch round cake pan, either spraying or brushing a little bit of oil or butter between each layer except for the last one in.
- Prick the phyllo with a fork, both to prevent it from getting too soggy, and to better cook the filling.
- Pour filling into the pan, and smooth until level.
- Take 4 more sheets of phyllo, and repeat layering process. Use remaining 3 sheets to crumple and place on top for some extra crunch.
- Bake until filling is cooked through, or about 30 minutes.