Katie's Kitchen - Speedakopita! - Katie Lavin, Wholesale Sales Manager
The days are getting longer, but winter is still holding on up here in Northern Vermont. Despite the persistent cold and freezing temperatures, the staff at High Mowing has been enjoying the incredible spinach harvest coming out of the winter hoop house. It is so sweet and tender!
Speedakopita (serves 4 generously)
Here is my favorite recipe to make with fresh spinach. It has all of the flavors of spanakopita but without the fuss. Since it is so fast and easy, I call it speedakopita.
- 11/2 cups of raw Jasmine rice
- ˝-1 pound of spinach, cleaned and torn 9
- 3 or 4 scallions, white and green parts, chopped
- 3-4 tablespoons of fresh dill, or 1-2 tablespoons dried
- 5-8 ounces of feta, crumbled
- 1-2 tablespoons of butter (optional, I guess)
- Salt and pepper, to taste
Cook rice according to package directions. While the rice is cooking, chop your scallions and dill and crumble your feta. Set aside. Put the washed and still slightly damp spinach in a large saucepan (no oil required), cover, and steam for a few minutes over medium heat until it wilts. Combine the hot cooked rice, vegetables, and cheese in a large bowl, add some butter (or not), season with salt and pepper, and serve.
Breakfast Speedakopita (depends if you have leftovers or not)
If you are lucky enough to have some speedakopita leftover, add an egg or two per cup of rice mixture and scramble in a skillet. Mmmm….