Vegetarian Enchiladas Griegos with Spinach + Feta
Today is our anniversary.
Karina's Vegetarian Enchiladas Recipe with Spinach + Feta
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.
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
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.
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
4 white corn tortillas
Extra virgin olive oil, as needed
1-2 oz. feta cheese or goat cheese, broken into pieces
Spoon enough Quickie Sauce into two gratin dishes to cover their shiny bottoms.
Bake for roughly 25 minutes or so, till heated through and bubbling.
Talk about the first time you laid eyes on one another.
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