I’ve been sick this past week, but I’m feeling good enough today to update.
I had gluten-free vegetarian pizza a couple weeks ago with goat cheese, tomatoes, onion, and spinach. It turned out pretty good, although the edges were REALLY hard and I had to stop eating them at some point for fear of breaking my teeth.
The second dinner I made last week was Spinach and Cheese Strata.
I found this recipe on foodgawker about 2 or 3 years ago and hadn’t made it since then. I’m a HUGE fan of spinach, cheese, and bread family combinations. Spanakopita, deep dish spinach and feta pies, etc. This is right up my alley.
I followed the recipe without any modifications except for forgetting parmesan cheese. The Gruyere was fine by itself though. I’d have substituted the milk with soymilk, but we didn’t have any and I forgot to pick any up.
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My mom got pretty crafty with these pastry puff sheets. Last week she decided to buy more and threw in some classic ingredients: spinach, dill, and feta cheese. VOILA, SPANAKOPITA! Homemade and delicious.
It’s really a no brainer recipe. Layer spinach, feta cheese, and dill between pastry puff sheets multiple times, spray some spray oil on top (possibly brush beaten egg on top? I wasn’t there when she made it.) and pop them in the oven @ ~375-400 Fahrenheit until golden-brown.
Note: You may NOT use this work outside of the viewing pleasure of this blog. Thank you!