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spanakopita

servings: 16 pieces - est. time: 1 hr 30 min

- 20 oz. spinach (washed & steamed)
- 2 cup curd cottage cheese
- 14 oz. feta cheese (crumbled)
- 6 oz. cream cheese
- 4 large eggs (whisked)
- 8 scallions (diced)
- 2 tsp salt
- 4 tbsp dill
- 2 cup butter (melted) or olive oil
- 2 lb package of phyllo dough (thawed)
- pepper

1. Heat oven to 350 degrees.
2. In a large bowl, combine cream, cottage, and feta cheese.
3. Stir in eggs. Then, add scallions, spinach, salt, pepper, and dill.
4. Brush the bottom of a glass or metal pan with a some of the clarified butter or oil.
5. Lay half the phyllo sheets onto the pan. Brush with oil/butter.
6. Spoon the cheese filling onto the phyllo sheets.
7. Lay the other half of the phyllo sheets onto the filling, brushing each with oil/butter as you go.
8. Cut down through the pie into slices, careful not to puncture the bottom layer of phyllo.
9. Cover the pie with the remainder oil/butter and put into the oven.
10. Bake for 50 min. or until golden brown. Let cool, then cut.

chickpea curry

servings: 4 bowls - est. time: 45 min

- 2 tbsp coconut oil
- 1 med. yellow onion (diced)
- 14 oz. diced or crushed tomatoes
- 16 oz. chickpeas (washed)
- 3 garlic cloves (diced)
- 13.5 oz. coconut milk
- 1 sml. lime (optional)
- 1.5 tbsp garam masala
- .25 tsp cumin
- 2 tsp curry powder
- 1.5 tsp red pepper flakes
- 2 tsp cayenne
- salt
- pepper
- white rice

0. If pairing with rice, begin rice in rice pot.
1. In a deep pot, add coconut oil. Add onions and cook until fragrant.
2. Add tomatoes, salt, and pepper. Lower heat and cook until fragrant (~10 min.).
3. Add chickpeas, garlic, garam masala, curry powder and cumin. Stir.
4. Add coconut milk and boil. Once boiling, lower heat to simmer for 10-12 min.
5. Squeeze in lime and serve on rice or naan.

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