Browsing Tag


Vintage Veg

Spinach Souffle

September 9, 2022

As a child, the dreaded words, “Eat your spinach!” had me pushing the boiled mass around on my plate, trying to figure out how to slip it into a napkin and beat a hasty retreat before being found out 🙂 But as an adult, I learned spinach could be quick sauteed with garlic (delicious!) eaten fresh in a salad, swirled in a soup, tucked into spanikopita, or folded in a fluffy omelet. So much better than boiled! This gluten-free souffle is another way to work spinach magic and is a more lightly textured alternative to creamed spinach.  It does have 1/3 cup of half-and-half in it, but that scant bit of dairy is balanced out by 12 cups of fresh spinach and there is no egg yolk, flour or cheese in the recipe. Three whipped egg whites give the souffle its lift. As it bakes, the souffle will puff up a bit, and crown. It makes a good side dish with poultry or roast beef. I like to make it in 2, two-cup casserole dishes, but you can put it all in one 4-cup baking dish if you prefer. Continue Reading…

Soup Kitchen

Egg Lemon Soup with Spinach and Meatballs

March 8, 2022

With my husband’s maternal grandparents Greek and Armenian, one or another deliciously lemony chicken soup was often on the table.  In our own home, we’ve kept that going with this fortified version of avgolemono (Greek chicken, egg and lemon soup) that has tiny meatballs and baby spinach stirred in, Italian Wedding Soup style. Continue Reading…

Appetizers & Snacks

Spanakopita Triangles (Spinach Sorrel + Cheese Pies)

August 21, 2021

Spanakopita—the buttery Greek comfort dish of flaky phyllo dough filled with cheese and greens, can be made as one large savory pie, or, folded up and baked into crispy little triangle hand pies as we’ve done. Although usually prepared with spinach, onion and feta cheese, in the Greek countryside lemony sorrel is sometimes a flavorful addition.  With a garden full of sorrel, I decided this recipe should include it. If you prefer, you can omit the sorrel and double up on the spinach. Either way, the result is delicious. Continue Reading…