Tuesday, April 27, 2010
Lunch Box Chronicles: Day Fifteen (Spinach, Egg, Cheese Fitayas)
Spinach, Egg and Cheese Stuffers.
Olivia was very skeptical about this offering, but after taking a bite she said "they taste better than they look" Olivia gave it a one thumb up and one thumb sideways, Spencer two thumbs up, Dad's quote "superb". My sense, good but not my favorite...could have to do with the lousy day I had dealing with federal bureaucracy.
Ingredients: One to two Spelt Right pizza doughs, fully thawed and risen. Check earlier blogs for pictures, 4-5 eggs, 1/8-1/4 cup of milk, 1/2 onion finely chopped, 1-2 cloves of garlic finely chopped or sliced, 1 package frozen chopped spinach, cheese of your choice (we used grated cheddar and chunks of mozzarella goat cheese), salt and pepper to taste.
Directions: In a bowl beat eggs and milk, set aside. In pan, saute onions and garlic on stove top with about 1-2 TBL olive oil, add spinach, continue to saute, once thawed, add in egg and milk mixture, mix until starts to solidify, add cheeses, continue to toss at low heat. Salt and pepper to taste.
Make 6 good size rounds per pizza dough. Stretch or roll out pizza dough to about 1/4 inch thick on a lightly oiled baking sheet, add a dollop of spinach mixture. Make triangle. Repeat until all doughs are filled.
Bake at 400 for 10-15 minutes or until light brown. Contains dark green leafy vegetables, cheese, and spelt bread. For more protein and greens, make a salad topped with beans on the side. Vegetarian, but not vegan.