I made up a recipe! I was trying to make something else, but enough stuff went wrong that I ended up with something new and miraculously delicious. I had some phyllo dough in the fridge that I wanted to use up. At first I wanted to make a zucchini pie, but Channing hinted that he would refuse to eat zucchini. So then I was going to make a spanakopita-esque thing with a little bit of added zucchini and tomato. But, when all of the fillings were combined I opened the dough and it was all moldy. I actually meant to use it a week ago, so I had moved it from freezer to fridge, but I guess it really meant it when it said "keep frozen" because it was definitely unusable. So at that point remaining options were to make a pasta bake or to use baking mix as a topping and make a spinach cobbler kind of thing. I did the biscuit-top route and it was delicious! And a lot less time consuming than spanakopita. This recipe has lots of stuff that mom and Leslie can't eat, but I wanted to post it anyway because I haven't posted anything in a long while and I liked this a lot. It also seems like the kind of thing that could be pretty successfully altered in lots of different ways.
Serves 4, or more as a side dish.
Ingredients:
~3 TBSP sesame oil for frying
5 cloves garlic, chopped
1 small white onion, chopped
~1/4 cup chopped fresh dill
~1/4 cup chopped fresh Italian parsley
1 zucchini, sliced thin
1 bunch spinach, washed and squeezed dry if you use the kind you have to wash
3 smallish tomatoes, sliced thin
6 oz. crumbled feta cheese (I just looked it up and there is such a thing as soy feta)
2 eggs
salt and pepper to taste
~2 Cups baking mix (I used Trader Joe's Multigrain Baking Mix)
~1 Cup milk (or water/soymilk/whatever liquid you usually mix baking mix with)
1. Sautee garlic, onion, and zucchini in sesame oil in a large pan over med-high heat until zucchini starts to brown. Stir in dill and parsley.
2. Add in spinach and cook for another few minutes until wilted and remove from heat. You can add spinach in batches if it won't all fit at first.
3. In a separate bowl, lightly beat the eggs and stir in feta. Add this mixture and tomatoes to spinach and stir until well combined. Salt and pepper to taste.
4. Preheat oven to 350. (I do this close to the end because my oven is fast.) Lightly oil a 9x13 baking dish and pour in the spinach mixture.
6. Mix the baking mix and milk to make a fairly thin mix (a little bit thicker than pancake batter) and pour this over the spinach mixture. I eyeballed the amount of topping, and kept adding a little more of each until I had what looked like enough to make a thin layer over the whole pan.
7. Bake for about 35 minutes, until biscuit topping is golden brown.
