I am not a writer. There are times when Finn blows me away with her eloquent posts and ability to write cute stories in perfect detail, or how she can write about a topic that tugs on your heartstrings. I envy that.
I am not a writer. My writing style is a lot more random, based mostly on my thoughts and feelings rather than stories or memories. It’s hard to explain. If I write like my thoughts, surely my writing is a tad jumbled? There are days (like today!) when I wake up on the wrong side of the bed and the thought of writing a meaningful blog post seems almost impossible. Sometimes, no matter how much I love this blog, it’s difficult to write a great post when I can’t even keep up with my personal work/family/health issues.
So, on days like today, it all comes down to the food.
Quite simply, I love Greek food, I love spanakopita (a savoury Greek spinach pastry), and I love pizza. Naturally, these were born.
This “pizza” is a cinch to make. Using pre-made puff pasty sheets as the crust saves hours of time and effort! This recipe makes two 10-inch pizzas that you can either eat all by yourself on a busy Monday night after work (most likely, let’s be honest) or cut into cute squares to serve at appetizers at your next holiday party. Either way, you’re set!
So if you’re wondering what to cook on this Monday night (Monday? Already? Where’d the weekend go?), give these a go! They pair perfectly with a big glass o’ wine. Even if it is Monday.
- 2 Tbsp olive oil
- 1 small onion, diced
- 6 garlic cloves, minced
- 12 cups packed baby spinach leaves
- 1 cup ricotta cheese
- ¼ cup fresh dill, chopped
- 1 cup feta cheese, crumbled
- ½ tsp salt
- One 450g package puff pastry sheets, thawed
- 1 egg, lightly beaten
- Red chili flakes, to taste
- Preheat oven to 400°F. Line 2 baking trays with parchment paper; set aside.
- Heat oil in a large, heavy-bottomed pot over medium heat. Saute onions and garlic for 5 minutes until onions have softened.
- Add spinach (in batches, if necessary) and cook until wilted, about 1 minute.
- Add ricotta and cook until most of the liquid has evaporated, 10-15 minutes. Transfer mixture to a fine mesh sieve and drain, then return to the pot. Stir in dill, ½ cup feta, and salt. Set aside.
- Unroll puff pastry sheets and transfer to prepared baking sheets. Use a fork to pierce holes in the puff pastry, then baste liberally with the egg mixture. Bake for 10 minutes until lightly browned and puffed up.
- Remove puff pastry from the oven and spread spinach mixture over top, leaving a ½-inch border around the edges. Sprinkle with remaining feta and chili flakes. Bake for another 10-15 minutes until heated through.