Grilled cheese toppings are where my creativity really blossoms. I like to add a slice of tomato or some hot peppers, maybe some avocado slices, or red pepper, but my absolute favorite way to eat a grilled cheese is with some slow cooked glazed balsamic mushrooms and onions, and some fresh spinach.
Spanakopita
Layering each sheet of phyllo, one by one, soft and silky to touch, I carefully brush each with a fair share of oil. So light and gentle, cool to touch. I could imagine wrapping myself in one of these sheets on a warm summers day. After placing the pan in the oven, the aroma that is carried throughout the house is filled with sharp flavors, savory, sweet. Caramelized onions, spring onions, and spinach. So rich and green. As I take a bite, my teeth gently pierce through the thin layers of phyllo, followed by fresh, inviting, wholesome spinach, creamy cheese. The combination is delightful.
makes 8 - 10 pieces
INGREDIENTS
1 tbsp butter
6 sprigs green onions, diced
1 large shallot, diced
2 lb frozen spinach, thawed and drained
1/4 cup parsley, chopped
2 eggs, beaten
1/2 cup feta cheese, crumbled
1/2 cup ricotta cheese
salt and pepper
14 - 16 sheets phyllo pastry
1/2 cup extra virgin olive oil
1/2 tsp coarse sea salt
Strawberry and Avocado Salad
I wake up in the morning, pick an ingredient that inspires me that day, and go from there. This morning it was strawberries and salad. I decided on some soft buttery spinach, creamy avocado, crunchy almonds, with a sweet citrus dressing. It was a beautiful salad, one that I will gladly create again.