Day 332: Spanakopizza


Good name, dontcha think? I haven’t heard it before. Which isn’t to say no one has thought of it before. How could they not have? I don’t think I’ll Google it though, lest I burst my proud bubble.

Again with the leftovers – I had some filling left from Monday’s event, at which I made spanakopita. Rather than do another omelet (although that would have been pretty divine) I sprinkled the mixture over tomato paste-spread whole wheat pitas and topped them with part-skim mozza, then baked them in the oven. It’s easy being cheesy.

Also, a batch of roasted chick peas with garlic and chard, because I had a bunch of chard and couldn’t think of a better use for it. It’s so intense – heavy-duty, garlicky, oily and fantastic – when I brought it to the table Mike groaned “oh yeah” – not quite like the Kool Aid guy, but more as if I had just set a Porterhouse in front of him. Yay me.

After making it close to ten times I have distilled the recipe somewhat – I roast the chick peas, garlic, oil and bay leaves (the last few times without onion), then take them out with a slotted spoon and saute the chopped chard in the uber-garlicky oil, then return the chick peas to the pan. No need for more garlic or chicken stock, really.


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7 comments on “Day 332: Spanakopizza

  1. Kathy
    November 27, 2008 at 11:05 pm

    Nice! easy, cheezy, peasy! You’re aces, Julie!

  2. Heidi
    November 28, 2008 at 8:51 am

    Easy lactose-intolerant conversion using soy-mozza.
    Just made your samosas combined with Ricardo’s meat-free chickpea and mushroom mixture, will try that on a pizza.
    I agree – you are Aces!

  3. Cheryl
    November 28, 2008 at 10:01 am

    I made chickpeas yesterday for hummous and left some aside for that roasted chickpeas and swiss chard this weekend… Thank-you so much for sharing.

  4. Tina
    November 28, 2008 at 10:52 am

    …and I’m pressure-cooking a big batch of chickpeas right now! The planets are aligned…

  5. Nancy
    November 28, 2008 at 1:55 pm

    So glad you are having a cooking class in January. I have just signed my sister and me up for it for her christmas gift. Any chance you might have some gluten free items on the menu???

    Love your website, are you continuing in 2009???

  6. Fanner
    September 23, 2009 at 3:39 pm

    Sorry…but Rachael Ray came up with this variation and name way before you did…

  7. JulieVR
    September 23, 2009 at 6:51 pm

    Damn.. and I thought I was so clever! A quick Google search shows a lot of people came up with it before Rachael Ray did, too. It seems to be on a lot of menus!

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