Savory Solstice Treat
With winter in, kids out (of school) and always… hungry, I am definitely preparing more than 3 meals a day. My oldest son has been begging me to rekindle a food associated childhood memory that he has been haunted by for the last 8 years, a spinach pastry he last ate from Ellwood Thompson’s, a local and independent market in Richmond, VA. While Ellwood Thompson’s was our inspiration, I decided to use my intuitive sense and contemplative practice to create something more unique to Earth’s Elements.
A great weekend treat, since it does take some time and care to prepare. The labor is more in the filling, made of fresh spinach, local tofu, nutritional yeast, and our own signature, best selling spice blend, herbal nutri-spice (loaded with protein from hemp and sesame seeds and tasty herbs & spices) The thought of taking out the pasta machine and rolling out thinly pressed sheets of dough, was rather daunting, considering the New Year’s Eve spread to come, so this is where improvisation and a store bought element comes into play.
Thanks to organic filo dough I was able to make it happen within a few hours. Filo dough is very delicate and has to be thawed before use, brushed with oil or butter, and filled. In this case, I used organic, expeller pressed coconut oil not only for it’s health benefit, but also for a tasty and flaky outer shell. Once the filling and filo are ready, a little a assembly is required and you can choose whatever shape you prefer to fold them into. I went with triangles and baked them in a lightly greased pan until golden brown on both sides. They are great as an appetizer with a light soup and salad or as a delicious snack on their own, we went with both. So, if you have a few hours to spare, some creative energy to invest and…hungry kids, try it out for yourself!