From Soil to City



Kale and Carrot top Spanikopita

1 package phyllo dough, either white flour or whole wheat
1/2 stick of unsalted butter
1 yellow onion, thinly sliced
2 cloves garlic, minced
2 Tbsp olive oil

5 cups of any type of leafy greens (try spinach, kale, mustard greens, carrot tops, beet greens, chard, etc!) ex: 1 bunch kale (1/2 lb.), de-boned and chopped, 4 cups of tops of beets or carrots, roughly chopped, stems and all

1/2 bunch of parsley, roughly chopped, stems and all
1 cup mint leaves, roughly chopped
1 Tbsp tarragon, dried or fresh
2 eggs, whisked
salt and pepper to taste
zest of 1/2 lemon
4 ounces feta, crumbled
1/4 cup parmesan cheese, grated
1/4 cup cheddar cheese, grated

1. If your phyllo dough is frozen, let thaw in the refrigerator overnight. Then, remove from package and let lie flat as you cook the greens.
2. Heat olive oil on a cast iron pan or large wide rimmed skillet. When it shimmers, add sliced onion. Saute until soft, 2-3 minutes. Then add garlic, parsley, greens and stems, folding them in carefully to coat all the leaves in oil. Add salt to taste.
3. Meanwhile, melt the butter over medium heat in a small pan. Remove from heat.
4. Saute greens/tops over medium heat for 5 minutes, gently stirring as the greens wilt. Remove from heat and transfer to a colander over a bowl.
5. With a wooden spoon, press the leaves against the colander, squeezing water out of the leaves (depending on what greens you used, there might not be much water). Let drain until warm or room-temp.
6. When drained, transfer greens to a large mixing bowl. Fold in eggs, both cheeses, tarragon, mint, and lemon zest. Mix thoroughly.
7. Preheat oven to 350 F.
8. With a pastry brush (or with your fingers), coat the bottom of your baking pan with melted butter. Cover the bottom of the pan with one sheet of phyllo dough, coat that sheet with butter, and then place another sheet of dough. Repeat so that you have at least 5-10 layers of buttered sheets.
9. Add half of the filling, spreading it evenly to fill the area of the pan.
10. Place 5 more sheets of buttered phyllo dough on top of the filling, then add the rest of the filling over that.
11. Top filling with 5-10 more sheets of buttered phyllo dough, making sure to paint melted butter over each sheet of dough as you’ve done before. Melt more butter if needed, or simply use olive oil.
12. Spread a splash of olive oil on top of the last sheet. Sprinkle some sea salt or za’atar o top. With a chef’s knife, score through the top layer all the way to the bottom so that the spanikopita cooks evenly throughout.
13. Bake for 40-45 minutes, removing from the oven when the top layers are golden and crispy.
14. Let sit for 10 minutes and serve!

Pea, Zucchini and Kale Soup with Lemon and Coriander

2 tablespoons olive oil
1 celery stalk, diced
1 medium leek, white and tender green parts diced
1 garlic clove, minced
2 medium zucchinis, diced
1/2 teaspoon ground coriander
2 cups vegetable broth
1 cup shelled peas – for your “mature” snap peas
1 cup kale, cut into small pieces
3/4 teaspoon salt
1 tablespoon lemon juice
1/3 cup whole-milk
Fresh mint

1.In a medium saucepan, heat olive oil. Add the celery, leek and garlic and cook for 2 minutes.
2.Add the zucchini and cook for another 5 minutes stirring occasionally. Add the ground coriander.
3.Add the vegetable broth, cover the pot and simmer for 15 minutes.
4.Add the peas and kale and cook for another 3 minutes. Season with salt and lemon juice. Puree the soup in a blender.
5.Serve with yogurt, torn mint leaves and black pepper