Vegetarian Enchiladas Griegos with Spinach + Feta

View of Abiquiu, Northern New Mexico
Rain clouds above the mesa, toward Abiquiu.

Today is our anniversary. 


It is raining here in the high desert. Cloud cover blankets the mesa in a soft dove gray that is flirting with lavender. We married in this weather twelve years ago, sprinting through Cape Cod wind and mist to reach the antique door of our local Justice of the Peace without getting wet, the four of us stepping over the threshold to become a family.

Me and my three men- my love and my two sons.

I look at the photographs taken by the Justice's husband, our single witness. We are so young, all of us. Arms linking. There is palpable tenderness.

The boys are now men. They stand taller than my five-foot-eight. My husband and I, well. We are wiser. And weathered. And we remain expectant. This has been a year of enormous change.

We have sold most of our belongings (keeping our favorite books and paintings) and moved west. From the eastern shore to the high desert. From what was predictable and safe to what is unknown. What is possible. What might be.

After thirteen years together we are still exploring, still traveling, still on our way to somewhere. We are painting less and writing more. We are listening to each other with deeper affection, having shed many old expectations. We have come through a lot this year, on many levels. And so have our sons. Their own lives have not stood still. They too have faced changes and embraced risk.

I look out the window of my studio and exhale. I say a silent prayer for twelve more years. And twelve more years.

And twelve more years.




Vegetarian enchiladas Griegos with spinach and feta
Greek inspired ingredients nudges these enchiladas into muy delicioso.


Karina's Vegetarian Enchiladas Recipe with Spinach + Feta

Posted March 2007.

This is what we ate on the eve of our anniversary. Comfort food fusion. Greek meets Mexican. Unorthodox meets classic. It's simple. It's vegetarian. You can make it together as you talk about life. What's not to love? Note: For a tasty New Mexican style green chile sauce, look here.

Ingredients:

For the Filling:

1 tablespoon extra virgin olive oil, more as needed
1 10-oz. package frozen chopped spinach, thawed and drained
4 cloves garlic, chopped
1/2 cup roasted red peppers, drained, chopped
1 15-oz. can organic white beans, drained, briefly rinsed
Dash of freshly grated nutmeg
1/2 teaspoon rubbed sage
Sea salt and fresh ground pepper, to taste
2 oz. feta cheese, crumbled
2 oz. crumbled goat feta or shredded yogurt cheese


Instructions:

Preheat the oven to 350ºF.

Heat a tablespoon of olive oil in a medium-large skillet over medium-high heat and cook the garlic for one minute. Garlic. Inhale heaven. Add the spinach. Stir. Cook for a few minutes until most of the liquid has been reduced. Add the roasted peppers and white beans, and stir gently to combine. Season with nutmeg, sage, sea salt and pepper. Remove from heat. Stir in the cheeses.


For the Quickie Sauce:

Combine in a food processor till smooth:

1 14-oz. can Muir Glen organic fire roasted tomatoes with green chiles
2 garlic cloves
1 tablespoon spicy salsa
A goodly splash of balsamic vinegar


To assemble:

4 white corn tortillas
Extra virgin olive oil, as needed
1-2 oz. feta cheese or goat cheese, broken into pieces


Instructions:

Spoon enough Quickie Sauce into two gratin dishes to cover their shiny bottoms.

Heat a dash of olive oil in a flat skillet and fry one corn tortilla till soft and willing. Place it into the dish flat; fill it with one quarter of the filling; roll and snug it in, seam side down. Repeat for the second tortilla.

Repeat the above for the second gratin dish. Now you have two servings. Smile.

Spoon sauce over both servings. Kiss your partner.

Sprinkle pieces of feta cheese or goat cheese on the top of the enchiladas now, or wait until the enchiladas have almost finished baking - about 25 minutes - then add the cheese, and warm through briefly.

Bake for roughly 25 minutes or so, till heated through and bubbling.

Serve with a crisp green salad.

Talk about the first time you laid eyes on one another.


More Mediterranean Diet Friendly Recipes


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


xox Karina

15 comments:

  1. Happy anniversary! These look so fresh and delicious! Have you ever added Kalamata olives to the filling?

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  2. Happy Anniversary! Beautiful post.

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  3. Congratulations! And many more happy years together.

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  4. Happy Anniversary.

    Those look yummy. I had a feta craving tonight (and my daughter ALWAYS has one), so we ate a Greek style supper. I never thought of pairing it with Mexican. I may ahve to try this...

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  5. This is such a beautiful post. Made my day.

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  6. Happy Anniversary! and many more 12 years to come... :)

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  7. Delicious and inspiring! Happy Anniversary!

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  8. Happy Anniversary!!

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  9. Happy Anniversary!

    BTW...love the changes you made to your site!

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  10. Mazel Tov, Karina! And I love the new look of your site.

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  11. Hi Karina- what a wonderful heartwarming post. 12 x 12 years of happiness to you both!
    (love the new header pic, btw... you've really got your own deep color scheme going on.)

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  12. Somehow I missed this, but what a wonderful post. Just made me feel happy reading it. I hope you both realize how lucky you are.

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  13. So I made these tonight, and they are currently baking. They look delicious, but I didn't know what temperature to cook them at. I used 375 because it seemed like a good middle ground. What temperature did you bake these at?

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  14. Thanks, everyone for your kind wishes! xox

    As for the oven temp- oops. My bad. I neglected to put it in the recipe. I bake these at 350 degrees F. I've added the oven temp into the recipe instructions. Thanks for pointing that out to me! ;-)

    Karina

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  15. Janis21:09

    Hi Karina, I love your site. Thank you, thank you!

    I can't eat corn and was wondering if brown rice tortillas would be a good sub or should I just make the mixture and then eat it as a burrito?

    Cheers

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