Kalakopita = Kale+Spanakopita

The first week of school is brutal for me.
After 15 years of first weeks as a teacher,
I know this to be true.
It's exhausting.
Learning all the new names, constantly talking for hours each day,
parent night, endless questions...whew!
See why it's tiring?
Yep.  I thought you would.
So in addition to preparing breakfast ahead of time,
I'm also looking for quick and healthy meals for lunch too.
I like salads, but I like something warm at lunch.
It's like a warm hug.
And the first week of school definitely deserves a warm hug at lunch.

Kalakopita = Kale+Spanakopita
Recipe modified from The Wednesday Chef
Make one 9" pie

2 pounds Kale, chopped
2 tablespoons olive oil
1 medium yellow onion, minced
8 ounces feta cheese, chopped into small chunks
3 large eggs
1 teaspoon dried oregano
Salt and pepper (I just add a couple twists on the grinder)
8 sheets- one package phyllo dough
4 to 5 tablespoons vegetable oil

Directions:
1. Preheat oven to 350 degrees.

2. Heat the olive oil in a pan and add the minced onion. Sauté for a couple minutes then begin adding kale in small batches to wither the kale.  Keep adding kale until it's all withered and the onions are beginning to caramelize.  Your house is going to smell amazing at this point!

3. In a bowl crack 3 eggs and whisk together. Then add the cheese, onions, kale, oregano, and salt and pepper. Mix everything together really well.

4. Lightly oil a 9-inch springform pan. Open the package of phyllo dough and lay a damp towel over the phyllo sheets. Working quickly, line the pan with one sheet of phyllo dough, then brush it lightly with some vegetable oil. Layer another sheet on top and oil that. Repeat with all the sheets of phyllo until the springform pan is fully lined. Scrape the spinach mixture into the phyllo-lined pan and smooth the top. Fold the phyllo dough over the top of the pie (see photo above). Brush a little oil on the tops of the phyllo dough sheets.

5. Put the pan in the oven and bake for 30 to 40 minutes.  The filling will be set and the phyllo golden-brown and crackling when the pie is done. Plus, you will be able to smell the feta and your stomach will start grumbling.  

Remove from the oven and let cool for 10 minutes before removing the ring of the pan. Cut into slices and dive into the deliciousness.  Let the remaining slices cool completely, then wrap them.  The slices freeze well and will stay nicely for several months.

Happy Greek Week!

Kale Pasta Yumminess

Food...my favorite part of the summer...

fresh and local flavors = Yumma! (As my momma would say...) 

Each Sunday, I head down to the Farmer's Market in Milwaukie and collect my CSA box. 

It's like receiving a delicious present every week! 

Milwaukee Farmers Market May 13-Oct. 28 (9:30a-2p)
Main St & Harrison St

This is the basis for each weeks' menu...tasty huh?

If only they wrapped it up in a big bright bow for me~ :0)
I guess the cherries on top will have to do!

http://profarmproduce.com/index.html

Sorry Murph...you'll have to stay in the car for this one.

Poor baby....yes, he sits like this until I return. :0)

So many ideas, as I looked at the list of produce for the week.  Walking around the market, I stopped at another booth, pork from Sweet Briar Farms.

http://www.sweet-briar-farms.com/

The lady there gave me a wonderful, simple meal, that included many of my ingredients from the CSA box and bulk pork from her farm.

Ingredients for a tasty, fresh meal....

Pasta noodles (whatever type you would like)

1 bunch Kale- chopped into bite size pieces

1 onion chopped

3 cloves garlic finely chopped

1 pound bulk sweet pork from Sweet Briar Farm

Olive Oil

Directions:
1.  Cook noodles to al dente.  I used regular spaghetti noodles.
2.  While the noodle are cooking, heat a large skillet pan and add a drizzle of olive oil.
3.  When the skillet is hot, add the pork and saute, breaking down the pork into small pieces.
4. Once the pork is cooked, add onion and garlic into the pan.  Then cover and reduce the heat.
5.  Let the onion and garlic cook into the pork. The condensation from the hot pan will help in the cooking, so don't worry that there is a lot of moisture.
6. The noodles are probably done now, so drain and rinse to stop the cooking.  Lightly drizzle the noodles with olive oil to avoid the noodles sticking together.
7. Uncover the pork and let it cook for a couple minutes to reduce the moisture in the pan.
8. Add the fresh chopped kale on top of the pork, onion, and garlic mixture.  Let it cook, just a minute or two...you don't want soggy kale!
9. As the kale begins to cook, slowly toss the mixture in the skillet.  I use a pair of tongs, which makes it really easy.
10.  Add your noodles into the skillet and give it another good toss.
11. Tada! Fresh and fabulous meal!
12. Serve it up and enjoy :0)

How can something be so simple and tasty?  It's fantastic!

 I suggest having people over when making this meal because it is yummy! 

It was difficult to put my fork down long enough to take the picture. 

Good thing I have a pup who is willing to try new things...

 and waits patiently for me while I pick out deliciousness...

Ahhh...I love this face!