As a kid, I was not very fond of spinach. I came to like and even enjoy it due to Eric’s influence. Now, I enjoy it both raw and cooked. In a salad or on a pizza. Or numerous other ways. It is the main ingredient in spanakopita, one of our favorite Greek dishes. Spanakopita is a savory pastry with a filling of chopped spinach, feta cheese, scallions, and seasonings, all wrapped in phyllo dough. We ate spanakopita as hand pies bought from street vendors when we vacationed in Greece back in 2011.
This recipe takes the basics of spanakopita, adds ricotta & mozzarella cheeses, and turns it into the filling for stuffed peppers. It is divine and makes use of the abundance of fresh spinach and bell peppers available right now.
Spanakopita Stuffed Peppers
Spanakopita Stuffed Peppers (adapted from eatingwell.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Makes 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup chopped shallot
- 5 ounces (about 5 cups) baby spinach
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh parsley
- 1 clove garlic, grated
- 1/4 teaspoon ground pepper
- 1/2 cup part-skim ricotta cheese
- 6 tablespoons crumbled feta cheese
- 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
- 1/4 teaspoon salt
- 4 tablespoons shredded mozzarella cheese, divided
Preparation:
Preheat the oven to 400°F. Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the shallot and cook, stirring often, until it is softened, about 1 minute.
Saute the shallots.
Add the spinach in batches and cook, stirring, until it is wilted, about 3 to 5 minutes. Repeat until all the spinach is in the pan and wilted.
Wilt the spinach.
Stir in the dill, parsley, garlic, and ground pepper. Cook, stirring, for 1 minute.
Add the herbs to the mixture.
Transfer the spinach mixture to a large mixing bowl. Stir in the ricotta and feta.
Combine the feta & ricotta cheeses with the spinach mixture.
Rub the outside of the bell pepper halves with the remaining 1 tablespoon of oil and sprinkle them with salt. Divide the spinach mixture among the peppers.
Add the filling to the pepper halves.
Top each pepper halve with a tablespoon of mozzarella. Place the stuffed peppers in an 8-inch square baking dish.
Top the stuffed peppers with mozzarella.
Bake until the peppers are tender, about 30 to 35 minutes. Let them cool for 5 minutes before serving.
Another great way to enjoy spinach!
Kalí̱ órexi̱! ~Linda
Spanakopita Stuffed Peppers (adapted from eatingwell.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Makes 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup chopped shallot
- 5 ounces (about 5 cups) baby spinach
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh parsley
- 1 clove garlic, grated
- 1/4 teaspoon ground pepper
- 1/2 cup part-skim ricotta cheese
- 6 tablespoons crumbled feta cheese
- 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
- 1/4 teaspoon salt
- 4 tablespoons shredded mozzarella cheese, divided
Preparation:
Preheat the oven to 400°F. Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the shallot and cook, stirring often, until it is softened, about 1 minute. Add the spinach in batches and cook, stirring, until it is wilted, about 3 to 5 minutes. Repeat until all the spinach is in the pan and wilted. Stir in the dill, parsley, garlic, and ground pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in the ricotta and feta.
Rub the outside of the bell pepper halves with the remaining 1 tablespoon of oil and sprinkle them with salt. Divide the spinach mixture among the peppers and top each one with a tablespoon of mozzarella. Place the stuffed peppers in an 8-inch square baking dish.
Bake until the peppers are tender, about 30 to 35 minutes. Let them cool for 5 minutes before serving.