To put my own seasonal spin on spanakopita, I replaced the traditional spinach with mustard greens. We’re currently up to our ears in mustard greens, so this is a delicious way to cook a lot at once. Most recipes for spanakopita have you remove the stems from the greens before cooking, but since this recipe is using tender baby greens, a rough chop in prep keeps the final product from being too stringy.
- Infused olive oil
- 3 tbs olive oil
- 1/4 tsp each oregano, garlic powder, and crushed red pepper
- 1/8 tsp mustard powder)
- 1 diced yellow onion
- 12 oz baby mustard greens, coarsely chopped
- 1 tsp salt
- 2 tbs lemon juice
- 1/2 cup sliced almonds, toasted
- 1/2 cup grated pecorino cheese*
- 3 tbs butter
- 1 tbs olive oil
- 1 package filo dough, thawed according to directions
- Preheat oven to 375°.
- Infuse olive oil. A few hours (or the night) before making this pie, mix the olive oil together with all of the spices and let steep.
- Cook onion. In a large pan, sauté the onion in a little bit of the infused olive oil and salt until translucent, about 5 minutes.
- Cook the greens. Add the greens in three batches and let them cook down, adding in a little bit more of the olive oil and the lemon juice with each handful. You can leave the cooked greens in the pan with the new greens – just stir continuously to make sure the hot onions are helping to wilt the new greens. Each batch should take 3-4 minutes to wilt. (Toast the almonds in a separate pan while the greens cook.)
- Mix cheese in with the greens.
- Melt butter with remaining olive oil, set aside.
- Assemble the pie. Layer 6 sheets of filo in the bottom of an oiled 9×13 pan. Depending on the size of your filo sheets, the edges may overhang your pan considerably, which is all to the flaky good. Spoon mustard greens and cheese evenly over the filo. A slotted spoon will help leave behind unnecessary cooking liquid. Layer an additional two sheets of filo over the filling. Brush filo with melted butter/oil, then sprinkle toasted almonds. Add 4-5 more layers of filo over the almonds, brushing each with the butter.
- Tidy up the filo. Fold in overhang and top with a clean sheet of buttered filo. Slice the pie most of the way to the bottom before baking to make eventual serving much cleaner. I chose triangles, but rectangles would have been easier to get out of the pan.
- Bake 35-45 minutes, until top is golden brown. Serve hot and enjoy.
* I used Pecorino because that was the cheese I had on hand. Feta would work well.
[Note: Post written by my lovely wife, Morgan Mills. She also developed the recipe and baked it.]
There’s nothing particularly difficult or even time-consuming about this pizza, but I always feel fancy when I pull it out of the oven. If you’ve struggled with from-scratch pizza in the past, give this dough recipe a try. No special equipment or weird oven maneuvers required. I used three different flours for my dough, but the recipe is forgiving of substitutions and experimentation. The cornmeal makes a big difference in the taste and texture of the dough, so it’s worth keeping some stocked. For the pesto, use whatever nuts you have on hand – almonds and pecans also work well.
- 2 ¼ teaspoons (or one packet) yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup unbleached flour
- 1 cup whole wheat pastry flour
- ½ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 2 cups baby kale
- ½ cup olive oil
- ¼ cup pine nuts, toasted
- ¼ cup walnuts, toasted
- 3 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- Preheat oven to 450°.
- Make the sponge for the pizza dough. Mix the yeast, sugar, and warm water* in a bowl and let sit for ten minutes until frothy.
- Make the pesto. Combine all of the ingredients in a food processor and pulse until smooth.
- Once the sponge is ready, make the dough. Add the remaining ingredients to the sponge. Fold in with a spatula or use your hands to mix until dough forms and the flour has all been incorporated. Depending on the mixture of flours used, the dough may be fairly wet. Let the dough rest for five minutes.
- Knead and roll out the dough. Knead in flour until dough is smooth and not sticky. Form dough into ball before rolling out into a circle. Transfer dough to oiled pizza pan.
- Spread pesto on pizza and add desired toppings. For this pizza I chose sautéed onion, cremini mushrooms, and broccoli with Pecorino cheese.
- Bake 15–20 minutes. Crust edges and bottom should be lightly browned.
*If you’re new to yeast dough, it’s important to use water warm enough to activate the yeast, but not so hot that it kills the yeast. You’ll know your sponge has worked if there’s a soft dome of bubbly yeast in your bowl – like a slimy soufflé. If you kill your yeast, there will be discrete blobs of yeast and it won’t look fluffy.
The 2017 season is in full swing, and I’m pleased to announce that I have Community Shares available for purchase. Similar to purchasing a traditional CSA membership, buying a Community Share provides the farm with financial security early in the season. Unlike a traditional CSA, you choose the vegetables you want, in the quantities you want, throughout the season.
A Community Share provides you with $200 of credits to purchase vegetables online at a 10% discount, with free delivery in North Portland.
If you aren’t familiar with us yet, here’s the rundown: Mark’s Market Garden grows seasonal produce in residential yards without the use of synthetic pesticides or fertilizers, using minimal tillage, and bike-driven transportation. Click to learn more about our growing practices and how we convert a yard to farm. We grow a focused selection of vegetables which taste best fresh off the farm. With our model you’re able to enjoy our produce within a few days of harvest so they reach you at peak freshness and optimum flavor.
We’re based in the Portsmouth neighborhood of North Portland, with farm plots in Portsmouth, University Park, Kenton, and Piedmont. Our delivery radius is about 3 miles, so the farthest your food will travel is 6 miles – from the farthest plot to our home base and then back out again.
We offer FREE delivery on Wednesday evenings and Sunday mornings. Just need a fresh bag of spring mix or a couple pounds of tomatoes this week? No problem. If it’s in season, we’ll drop it off.