In Good Taste Recipe: Josie's Spring Greens & Goast Cheese Pastry

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Spring Greens and Goat Cheese Pastry

Spring may technically start in March, but in Oregon, April is the first month that feels like spring. The moist soil, slightly warmer climate and increased sunshine produce great green vegetables. Greens thrive in this weather, which is good, especially in the kitchen. Cheese is seasonal too, and goat cheese and fresh cheeses are just hitting their stride right now.

It gets even better- the two spring stars go together quite well. Pair fresh cheese and greens with crispy phyllo dough in a quick dish similar to spanikopita. The clean flavors of the cheese meld with the crunchy, buttery pastry, and complement the tangy cheese. Fresh feta, goats cheese, or any soft crumbly cheese will work in this recipe. Experiment to see what you like best. Serve the Greens and Goat Cheese Pastry with a green salad for a light lunch, or cut it into small squares for appetizers. Open a bottle of chilled white wine and toast the coming of spring!

1.5 lbs mixed spring greens, rinsed and patted dry (spinach, arugula, watercress, or a mixture)

8 oz unsalted butter, melted
10 sheets phyllo pastry sheets
8 oz goat cheese or fresh feta cheese

6 oz ricotta

2 eggs plus 1 yolk, beaten well

1/3 teaspoon salt

Pepper to taste

Preheat oven to 375 degrees F.

Melt two tablespoons butter in a large sauté pan. Lightly sauté greens until wilted. Remove from pan. Chop greens and drain them in a colander, pressing to eliminate excess liquid.

Butter an 11x17 inch sheet pan.

Using a pastry brush, brush butter on five of the sheets of phyllo. Place the sheets on the baking sheet. (Keep the rest of the phyllo covered with a damp cloth so that it remains moist).

Combine the goat cheese, ricotta, eggs, salt and pepper in a large bowl. Mix in the greens; combine thoroughly.

Layer the mixture on the phyllo sheets in pan. Make certain to spread filling to the edges of the phyllo pastry.

Layer remaining phyllo sheets on top, brushing each one with butter as you lay them in the pan.

Cover baking pan with foil and bake for about 20 minutes. Remove foil and bake until the top is lightly -10 minutes longer.

Allow to set 10 minutes before cutting into squares.

- Josie Ross

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