Jeana’s Journal

As is the case with many women, my daughter and I enjoy eating dishes that are not traditional meat and potatoes-type meals. When she still lived at home the boys in our family occasionally took backpacking trips and while they were away we would try restaurants and recipes that the boys would probably not appreciate as much as we did. We had chicken sandwiches with sprouts and cashew nuts, different kinds of quiche, and a particularly memorable clear soup made with chicken broth and tofu. During those times we both acquired a taste for unusual spice combinations and meatless dishes.

In the years since she left home our daughter continued her food experiments for unusual and meatless meals. While they were living in Maryland, she met a neighbor who was an amazing vegetarian cook. This lovely lady shared her food and her recipes with our daughter. During times when she had morning sickness, her friend cooked the only food that was palatable for our daughter. So thanks to this generous neighbor, she had the help that I could not give her from across the country.

Whenever I visit, my daughter cooks vegetarian lunches for us and we feast on the unusual flavors and new recipes she has perfected. The recipe below is a meal she made for me on my recent visit. It would be a great one to share when you next meet with your quilting friends for an unusual and healthy luncheon main dish. It is a recipe that was prepared and shared by her good Samaritan neighbor during a time when it was the only food my daughter could eat.

Spinach Pie

8 oz. Roll of phyllo dough (thawed)

1-2 T. Sesame seeds

1-2 T. Butter

Cooking spray

Filling:

20 oz. frozen spinach (thawed and cooked according to package directions)

16 oz. carton lowfat cottage cheese

6 oz. feta cheese (fat free works great if you can find it)

2 oz. shredded mozzarella or muenster cheese

1 tablespoon dill

1 tablespoon cumin (I use a little less to adjust the flavor to my taste)

Dash of nutmeg

Dash of pepper

Combine the above ingredients and mix well. Line an 10″ x 13″ baking dish with four to five sheets of phyllo dough, spread with one-third of the spinach mixture, then alternately layer several phyllo sheets with the spinach filling, ending with 4-5 sheets of phyllo pastry on top. Sprinkle the sesame seeds over the top, slice the butter into small pats and place on top. Finally, spray the top with cooking spray to help the crust stay crisp. Bake at 375 degrees for 30-45 minutes—until it is golden brown on top. Enjoy!