Elle’s Spanakopita

I LOVE spanakopita. It is by far my favorite thing to order at a Greek diner, even though I’m sure the way they make it includes about seven sticks of butter and five thousand calories. Enter homemade healthified spanakopita. And quick! This took maybe an hour start to finish!

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Elle’s Healthified Spanakopita

1 bag frozen chopped spinach
1 bag frozen chopped kale
1/2 package phyllo dough (or however much you think you need), thawed
1 package reduced fat feta cheese, crumbled
2 small onions, chopped
2 eggs plus 1 white, beaten
2 heaping tablespoons chia seeds
Olive oil spray
Salt and pepper to taste
(I purchased all of the above from Trader Joe’s.)

Thaw your spinach and kale, then squeeze all the liquid from it. Chop it up a little smaller if there are larger stems of kale. (I’m lazy and didn’t want to dirty a cutting board, so I did this with shears.) Let that stuff hang out on the side and preheat your oven to 350 F.

Sauté your onion in some olive oil. Once it is soft, translucent, and starting to brown, add the spinach and kale to the pan. Sauté all that together until the leaves are dry and heated through. Dump that into a bowl and let it hang out.

Spritz your 8″x8″ or 9″x9″ square pan with some olive oil. Lay down a sheet of phyllo, fitting it to the corners of the pan. Spritz lightly with olive oil. Repeat this process with about four or five more sheets of phyllo. (While you’re working with your phyllo you should cover it with some plastics wrap and a towel so it doesn’t dry out.)

Now, go back to your bowl o’ leaves. Stir the feta in and then check for seasoning. Add salt and pepper if necessary. Now stir in the eggs and chia seeds. Dump the whole pile into your phyllo lined pan and smooth it out.

Now you’re going to top the whole thing with about 6-8 sheets of phyllo, spritzing with olive oil in between each layer. In all honesty, I do this very haphazardly.

Bake for about 45 minutes to an hour, covering halfway through. Once the top is golden brown remove from oven and let cool. This really tastes best at room temperature or refrigerated.

Enjoy!

xo,
Elle

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Truffle Scrambled Eggs With Goat Cheese

You guys, I’ve discovered the perfect meal for any time of day. These eggs are as amazing for a decadent breakfast as they are for a simple lunch or dinner.

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Truffle Scrambled Eggs With Goat Cheese

2 whole eggs plus 1 white, beaten with a splash of water (I urge you to use cage free organic eggs. More responsible and they taste better.)
1-2 ounces goat cheese (Trader Joe’s Chèvre with Honey is spectacular here.)
1-2 teaspoons truffle oil
Chopped parsley or chive
Freshly ground black pepper

Spritz your nonstick pan with a little olive oil and pour eggs in. Immediately dot the goat cheese and parsley or chive on the eggs and scramble with a rubber spatula to desired doneness. If (like me) you like your eggs firmer, the goat cheese will start to run a bit. That’s okay.

Spoon eggs onto plate, drizzle with truffle oil, top with black pepper, and salt to taste.

Feel free to double, triple, or increase to whatever quantity you need. Since this is a quickie meal for me, I make it in teeny single girl quantities but that doesn’t mean you have to!

Serve with some hearty whole grain toast (like Ezekiel) for breakfast or a lightly dressed mesclun salad and glass of Cab for dinner. You’ll be doing a happy food dance by your second bite, I promise.

xo,
Elle

Elle’s Pesto Tuna Salad

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I have to be honest, I’m not a fan of mayo-y tuna salad. I prefer an O&V tuna salad, or just a bit of mayo like I’ve used here. The addition of pesto really adds a sweet freshness to the tuna. This serves two, increase as necessary.

Elle’s Pesto Tuna Salad

2 cans of albacore tuna
2 ribs of celery, chopped small
1/2 a large tomato, chopped
2 Tbsp of mayo (I use one made with olive oil)
1 Tbsp of pesto
3 Tbsp (or more if nec) of Elle’s Light White Balsamic Vinaigrette
1/2 tsp dry mustard (or dijon)
salt and pepper to taste

Whisk together everything except the first three ingredients. Mash that into the tuna, then add the celery and tomato. Serve over a bed of baby spinach with whole grain crackers.

Enjoy!

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