Crispy, Buttery, Medicated
Photo: The Farmaceuticals Co. 2017
Okay, I'd admit : You could wrap literally ANYTHING in phyllo dough and I'd eat it. It's the literal best. It's crispy, salty, flakey, buttery. Seriously, put leftovers in a phyllo triangle and I'll love it. If you’ve never worked with it before, it’s really not as fussy as some people say and the result is really, really, (really) worth it. This recipe can be changed in so many ways, so use it as a template more than a recipe. I mean it about those leftovers. Leftover meatloaf and mashed potatoes? Throw it in a bowl with some curry powder, green onions and parsley and wrap with phyllo. Make them tiny for adorable and delicious medicated appetizers, or make them the size we've got here for a nice entree. Serve alongside our cool yogurt dipping sauce and you'll probably eat the whole batch. Yum.
Cannabis note: As always, watch your dosing. If you make with the delicious Balance 1:1 yogurt herb sauce, be sure to add up your total mg of THC before you start chowing down. Medicate responsibly and #infuseyourfood!
Spanakopita with Extra Greens ;) (get it???)
Prep: Approx 45 minutes
Total time: 1.5 hrs
1 package phyllo dough, defrosted (grocery store freezer section)
1/2 stick butter plus 1 tbs, or 1 tbs olive oil
1 lb spinach (fresh or frozen)
1/2 medium onion, diced small
3 cloves garlic, chopped
3 green onions, chopped
1/2 C. crumbled feta cheese
1 tsp lemon zest
1 tbs lemon juice
1/3 C. dry white wine
1/2 C. chopped parsley
1 tsp. smoked paprika
1 tsp. za’tar spice
1/4 tsp. nutmeg
salt and pepper
Preheat oven to 375 degrees.
Add 1 tbs olive oil or butter to heavy skillet or cast iron pan over medium heat and add onions. Cook for 5-7 minutes until just past translucent. Add garlic, cook 2 more mins. Add in salt, pepper, smoked paprika, za’tar. Stir for 1 minute. Add chopped parsley and chopped green onions to pan and stir, cooking for 2 mins.
Add frozen or fresh spinach to onion mixture and cook, stirring for 3-4 minutes until wilted/defrosted. Increase heat to high and add in wine. Cook off wine for 3 minutes on high, stirring your mixture constantly. Turn heat back down to medium. Add in nutmeg, lemon juice, and lemon zest. Season with a few more turns of salt and pepper to taste. Remember the cheese will also add a good deal of salt to the final product.
Melt 1/2 stick butter in pan and let cool.
Remove spinach mixture from pan and let cool in bowl. Add in one egg, and feta cheese, mixing until well combined.
Lay out 1 sheet of phyllo, keeping other phyllo covered with a damp dish towel and plastic wrap while you’re working so it doesn’t dry out. I find if I work pretty quick, I don’t have to worry so much about it. Using a pastry brush, brush a thin layer of melted butter all over phyllo sheet, and then place another sheet on top. Repeat until you have a stack of 4 sheets. Cut the phyllo sheet (I use a pizza cutter so it’s easier) into 6 strips (or smaller, if that’s your jam). Put a big teaspoon full of filling down near 1 corner of the strip. Place that corner in front of you, and fold the corner over to enclose the filling and form a triangle. Continue folding up and over, keeping that triangle shape. Butter the edge to help seal it to itself and put it seam side down on your baking sheet. Brush butter on the top and sprinkle with smoked paprika. Continue until all of your filling is used up :)
Bake on middle rack until golden brown, 20-25 minutes. With 5 minutes left (at the 15 - 20 minute mark) remove tray from oven and drop or brush 1/2 dropper of THC therapy oil onto each triangle. Place back in oven for 5 minutes to finish cooking. Transfer to wire rack to cool. Each spanakopita will be approximately 7-8mg of THC.
Serve with a cool yogurt dill sauce made with Balance therapy <3
Balance 1:1 Yogurt Dill Sauce
1/2 C. plain organic yogurt
2 tbs. fresh dill, chopped
1 tbs. fresh parsley, chopped finely
1 tbs. fresh lemon juice
1/2 tsp. finely chopped fresh garlic
3 droppers full Balance therapy Oil Drops (approx 30mg)