Who says hearty comfort food must be unhealthy?
These recipes from local foodie and cookbook author Elite Jakob aren’t just delicious, they’re also nutritious. Plus, they’re perfect for this time of year!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Spinach Pie
Ingredients
- 6 phyllo dough sheets, defrosted
- 1-2 Tablespoons olive oil or olive oil spray
For filling:
- 12 ounces chopped spinach, defrosted and drained
- 4 ounces feta cheese
- 6 ounces cream cheese
- 1 cup shredded mozzarella
- 1 egg
- Salt and pepper
- Sesame seeds, for top
Instructions
- Lay flat one phyllo dough sheet on a dry counter and spread or brush 1/4-1/2 teaspoon oil all over or spray with olive oil lightly.
- Place 1/4 of the filling on the narrow side of a phylo sheet and start rolling gently.
- Repeat 4 times.
- Fit them all into a round baking dish lined with parchment paper. Start from the middle and add logs one after another, so they fill up the baking dish.
- Use the extra two sheets to fill in the gaps in the pie; you can rip the sheets and crinkle them to fit in the gaps.
- Wet the top of the pie with water and sprinkle sesame seeds.
- Bake on 375 F for 30 minutes
- Remove from the oven and drizzle fresh olive oil on top before serving (optional).
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