Quiche, Spinach Pie (Spanakopita) and Zucchini Pie (Kolokithopita)

Today’s DUMP recipe developed from the need to use half a bag of spinach, one zucchini and a pie crust. I have to mention that my husband’s stomach has been acting up and I wanted something light and easy for him as well.

I turned to my knowledge of Greek food and decided to make a combination : Quiche, Spinach Pie (Spanakopita) and Zucchini Pie (Kolokithopita).

A quiche is basically a savory creamy open face egg bake in a  pie crust. Simple seasonings, vegetables and/or meat and Cheese. Spinach and Cheese pies traditionally in Greece are made with Phyllo dough on the top and bottom with a filling of mostly Spinach or Zucchini with Feta Cheese and the spices are Dill, Mint and or Parsley, Egg play a small part of the filling

Quiche, Spinach Pie (Spanakopita) and Zucchini Pie (Kolokithopita) :

1 zucchini
4 cups packed with fresh spinach
½ small onion minced
1 garlic minced
2 whole eggs
1 cup better than eggs (whites)
2 tablespoons fresh dill chopped (one teaspoon dill in tube with oil)
½ cup grated parmesan cheese ( or pecorino)
½ cup crumbled feta
¼ teaspoon ground pepper
¼ teaspoon salt (feta is salty)
1 pie crust bought

Preheat oven to 350 degrees.

Take the spinach, (You could use 1 ½ cups of frozen spinach if there is no fresh on hand ) grated zucchini, garlic and onion and place in large enough pan to hold all and turn heat on low.  I don’t put any oil in the pan in order to keep it light as both vegetables have allot of water that they will release.  They will reduce in size tremendously.  Cook about 5 minutes until all are cook thru and reduced in size.                            

Place in colander over a bowl and let drain a good ½ hour pressing down a few times to release all the juices.  Place the vegetables in a kitchen towel or paper towel and squeeze as much juice out as possible. Reserve the vegetables.  (The juice is very healthy to drink or save the juice for adding to soup broths. It is full of vitamins)

 Place pie crust in a pie dish that has been sprayed with cooking spray (like PAM). (for a lighter version and if none on hand in the freezer/frig or you don’t want to make a crust – you may leave it out altogether) Crimp edges to look nice. (pressings thumb and pointer finger on dough and squeeze and twist; or roll edge down and press fork tine down on edge, These are two ways

Fill crust with filling.

Brush edge of the crust with egg wash (egg just whisked and brushed on) This makes it shine and stay moist.

Bake at 350 F degrees for 40 minutes.

                                                             

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Stocking the Kitchen with the Basics

THE DUMP COOK

I am just beginning this blog and thought I should first discuss what I term one’s “on hand” items.  I use the term “ON HAND” to mean what I have readily availability for use in cooking in the refrigerator, freezer, spice cabinet and pantry.

A well-stocked home makes Dump Cooking so much easier!  How to get that?  Well you need to start with a list of items needed. I then suggest watch for all sales at your local grocery stores, clip coupons and slowly build the inventory by purchasing all at the best available prices. It may take a few weeks but it is well worth doing. Everyone wants a deal and most inventory items go on sale and have coupons at one time or the other. Once you get the well-stocked home it is easy to keep it that way. Just fill in items as you use them and watch for sales.

Here are some of the things I think are most important:

Spices/Herbs

1. Fresh is always best but they need to be purchased

2. I grow fresh herbs and freeze them in ice cube trays and put in plastic baggies and refreeze

3. Always have the tubes of herbs and oil in refrigerator (found in the produce section)

· Dill, Parsley, Ginger (any other you like)

4. Dried is OK and a basic selection always comes in handy. (buy small as they lose taste after one year)

Herbs :
Sea Salt, Ground Pepper (from corns)Oregano (Greek is best), Parsley, Garlic
powder, Basil, Ginger, Cumin, Curry powder, Chili powder, Paprika, Herb de Provence, Rosemary, Mint, Cinnamon (powder and sticks), Nutmeg (nut), Tarragon Thyme, Sage, Anise, Clove (powder and cloves), Red Pepper Flakes, Bay Leaves

Seeds:
Fennel, Sesame, Celery, Caraway, Minced Garlic in jar, Ginger root, Horseradish

Baking:
Flour , Sugar, Brown Sugar, Confectioner Sugar, Baking Powder, Baking Soda, Corn Starch, Coco Powder, Chocolate, Corn Meal, Bread Crumbs , Panko, Quick Cooking Oats, Cooking Spray

Liquids/Condiments:

1.Soy Sauce, A-1, BBQ, Hot Sauce of your liking, Wasabi, vanilla, Honey, Maple Syrup, Worcestershire Sauce

2. Oils: Olive, vegetable, Sesame, Truffle ( a splurge)
3. Vinegars: Apple Cider, Balsamic (reg and cream),
4. Mayonnaise, Mustard ( Dijon, Brown), Ketchup

Starches (brown or white or both):
Spaghetti, Orzo, Macaroni, Lasagna noodles, Rice, Quinoa,


Beans (non canned):
Split Peas, Lentils, Navy, etc.


Canned Goods :

1.Beans Canned: Garbanzo, Black, Kidney, Cannellini, Pinto

2 :Tomatoes: Diced, Whole, Tomato Paste (Tube for refrigerator as well)

3: Broth: Chicken, Beef, Vegetable (cubes also can be stored)

4: Fish: Tuna, Canned Salmon, Anchovies, Sardines

5. Vegetable of your choice Peas, Corn, Green Beans , Asparagus , beets

6. Fruit

7. Canned Cream Soups


REFRIGERATOR

1. Milk, Juice, Plain Yogurt, Eggs, Butter, Sour Cream

2. Cream cheese, Other choices such as Cheddar, Mozzarella, American, Pepper Jack etc.

3. Olives { Kalamata, Spanish, Black), Pickles, Relish,

4. Yeast packs

5. Jams or Jellies

FREEZER

1. Bread of choice, Pie Crust, Phyllo Dough,

2. Chicken, Ground Meat,

3. Shrimp, any fish fillets


4. Frozen homemade broths

5. Frozen bagged vegetables of your liking