"What's for Dinner, Honey?"

Just as baseball season signals the coming of spring- the arrival of the Farmers Market lets us know that summer is finally here.  We visit Hingham, Cohasset, Holly Hill and Weir River to find local food and produce.  
We love the sense of discovery, never know what we'll find, and treat it as a challenge: "what can I make with what's fresh today?"  

To help you with that question, on Friday Local Betty will post a few of the items available at the Farmers Market, and inspire you with a recipe to try.  It's "What's for Dinner Honey?"

Spanakopita or Spinach Pie from: Ann Shilhan

Ann’s Spanakopita with fresh spinach is worth it {honestly, if it wasn’t we’d tell you to get it at Trader Joe’s.} Add a salad, a glass of wine- it's a perfect early summer dinner.

  • 1 lb fresh spinach
  • 1 small onion, chopped fine
  • 2 T butter
  • 2 eggs plus 4 yolks, slightly beaten
  • 1/4 lb feta cheese 1/4 cottage cheese
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp chopped parsley
  • 1 T bread crumbs (dry)
  • 1/2 lb phyllo dough
  • 1 stick butter, melted
Cut the fresh spinach with kitchen scissors. Saute the onion in 2 T butter{in a large skillet}  Add the spinach and cook until dry. Remove from heat and cool slightly.

Add the eggs, cheeses, salt, nutmeg, parsley, and crumbs. Mix well and allow to cool completely before proceeding.

Use an 8 × 12 – 2” side ovenproof pan. Line the bottom of the pan with 10 sheets of phyllo, brushing each one with melted butter after laying them in the pan. Spread filling and cover with 10 more sheets of phyllo, brushing each layer with butter as before.

Score top layers lightly in the size and shape of your desired pieces. This will make cutting the crispy top easier after baking. Bake at 350 for 1 hour.

Sprinkle with juice from a couple of lemon wedges.