In an attempt to eat more fresh foods, I set out to find a grocery store in Scottsdale with good fresh produce.
We already hit Costco, Target, Albertsons, and Trader Joes. They were all kind of the standard food finds and nothing super exceptional. Izaak (my boyfriend) suggested WinCo. He said it is supposed to be the Aldi’s equivalent (no Aldi’s in Phoenix?!).
While out yesterday I stopped by the local WinCo, and I must say, it was exceptional! The produce section was HUGE and I found really good deals on lots of veggies. Almost a pound of Tomatillos for less than $1. Cilantro for less than $.50. Two avocado for $.96! Score!
In honor of my shopping success I made Spanakopita and Tabbouleh last night.
I know a lot of people are intimidated by Spanakopita, but it really is very easy. You can even cheat and buy those little filo cups precooked, fill with your spinach filling, and bake! Here is my way of doing it and remember I hate measuring when I’m cooking, so add more of what you love and less of what you don’t. It will all even out in the end.
1 package frozen spinach thawed, cooled, and squeezed real good to get all of the water out. (last night I used fresh spinach. Sauteed with garlic and then squeezed and chopped)
Lots of feta
3 green onions, chopped
4 pieces of garlic, chopped fine or microplaned (I cooked mine with the garlic, but you can just put it in the mixture)
Some dry dill to taste
salt and pepper
Handful of chopped parsley
1 beaten egg
Mix all of that together and get your filo ready.
1 stick of butter melted
brush for the butter
1 package of filo (Two come in a box. You only need one. Don’t forget to thaw it. Nothing ruins Spanakopita making like frozen dough)
Now I lay out my filo on the plastic it comes in and cover with a towel. This part takes practice to get it all done before the filo dries out, but I have faith in you and know you can do it.
Lay out one sheet of Filo, drizzle butter, then brush lightly.
Place another sheet on top of that one, drizzle then brush.
One more sheet of filo, drizzle and brush.
Place about 1/4c (more or less, up to you) of filling in the middle of the short side closest to you. Fold over once from the short end, then fold the long sides over toward the filling, then you will roll it up like a flat eggroll.
Repeat until your filling is gone. I had just enough. That’s a lie. I had one sheet left over but no one is counting. It made 7 total so I guess I was the one counting.
Hopefully that all makes sense. If not, say so and I’ll document the process with images next time.