and on the lunch menu today: spanakopizza!

[magical thyme]

No, you say, silly you, it's "spanakopita!"

Well, not in my kitchen it's not. Who has time to carefully oil brush and stack layer after layer of filo dough?

It dawned on me to just bake theh spinach/onion/feta/ricotta/egg/nutmeg filling like a souffle, spread it on top of a Joseph's wholewheat/oat/flax pita bread, stick it in the toaster oven for 5 minutes and voila! Yummie -- Spanakopizza!

And for dessert, my old stand-by carrot-ginger salad, this time with chopped baby kale and pecans.

mmmmm......

[zbdent]

1. SPANAKOPITA!!!

[In_The_Wind]

2. Yum. What time is lunch?

I usually buy it frozen but I do love it.

[magical thyme]

3. any time! which today, I finished a few minutes ago.

When I'm working at the hospital, lunch is shortlly before I leave for work because I never know when I'll have time for dinner, if at all. I'll be heading out in 25 minutes or so today.

When I'm working at the call center, I bring a pick-all-day-at-it pile of various veggie dishes so I can eat my frustration without packing on pounds.

[surrealAmerican]

4. That sounds more like ...

... the Lebanese type of spinach cheese pie, which is also delicious.

[magical thyme]

8. I started with the Greek version....

spinach and feta and eggs, etc. sandwiched between layer after layer of butter-brushed filo pastry. They can be made into a larger "pie" or folded into tarts.

Too much work and too much butter for my time and health!

[HarveyDarkey]

5. My old eyes...

At first I thought that said chopped baby seal, sounded delicious.

[KamaAina]

6. Is there a Canadian restaurant near you?

They always have the freshest baby seal.

[loli phabay]

7. for dinner tonight i am making sarbeni, yummy