Spanakopita with Leeks, Sorrel, and Swiss Chard

She varies the recipe to use what’s available in the garden.

In the fall, she substitutes Swiss chard for spinach. When the leeks need to be used up, she’ll use them instead of onions.

And there’s no need to buy lemon juice: I pick her some of the lemony sorrel leaves in the garden, and they provide the zing that lemon juice normally would.

Try this spanakopita recipe, but don’t be afraid to experiment and use what’s available in the garden.

Shelley's Fall Spanakopita

• Chop and fry a leek in butter;
  
  
• Cook till soft, but not brown and caramelized;
  
  
• As the leek becomes translucent add chopped Swiss chard and cook for a minute;
  
  
• Add chopped sorrel leaves to taste to give a lemony zing;
  
  
• Mix contents of fry pan with chopped dill, feta cheese, an egg, and salt and pepper;
  
  
• Use the above as a filling in store-bought phyllo pastry sheets;
  
  
• Lay a sheet flat, brush with melted butter, then repeat until you have a thickness of three or four sheets;
  
  
• Cut into strips (5 or 6 long strips from a sheet);
  
  
• Put a couple tablespoons on each section, and then fold over;
  
  
• Bake at 450°F for 8-12 minutes (till golden brown).

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