This was supposed to be Friday night’s dinner last week, but Mike came home and we somehow convinced each other that we really needed to go out for sushi. We ended up at Koo (408 Irving St, San Francisco)
I had the vegetarian combo, which is pretty much my standard sushi order, and Mike got what he swears is the best sushi he’s ever had in his life (and it is appropriately named The Best Roll on the menu). It had tempura asparagus and avocado inside, and salmon and thin slices of lemon outside. Obviously I didn’t try it, but I’ll take his word for it that it was amazing.
Saturday ended up being a very full day of shopping that ended with me not really feeling up to cooking too much, so once again, spanakopita was pushed back a day on the dinner calendar.
Sunday started bright and early with a 4.5 mile race around Lake Merced, in which I somehow took 4th place!
Mike and I ran together and chatted the whole time, and I never felt like I was pushing too hard. We finished in 39:07, good enough for that lovely pink ribbon!
The post-race treats included the first watermelon I’ve had this year, which was so good I ate 5 pieces.
After a quick re-fueling stop at home, we jumped in the car and headed south to Portola Redwoods State Park.
We started out hiking the Iverson trail, but the bridges weren’t in place yet so the stream was a dead end.
We turned around and found the trail to the biggest redwood in the park.
I love you, Sequoia sempervirens.
Something about being out in the woods all afternoon made me totally ready for a carbolicious, cheesy dinner, so spanakopita was PERFECT! It’s probably not the most authentic recipe because it’s from Moosewood, but it totally hit the spot. Buttering the layers of filo is kind of a pain, but other than that it’s pretty simple and very satisfying. I might try using frozen spinach as a time-saver next time, but I used fresh here and it was great.
(adapted from The New Moosewood Cookbook by Mollie Katzen)
1 Tbsp olive oil
1 medium yellow onion, chopped
1/2 tsp salt
3 cloves garlic, minced
1 Tbsp dried basil
1 tsp dried oregano
2 medium bunches spinach, stems removed, washed, drained, and finely chopped
2 tbsp flour
4 ounces feta, crumbled
1/2 cup lowfat cottage cheese
additional salt to taste
6 sheets filo dough (defrosted)
about 3 tbsp melted butter
Preheat the oven to 375 and grease a glass 13 x 9″ pan.
Heat the oil in a large dutch oven. Add the onion and cook for about 5 minutes, or until soft.
Stir in the salt, garlic, basil, and oregano. Add the spinach and cook until it wilts.
Sprinkle the flour over the spinach and cook, stirring, for about 3 minutes.
Remove from heat and stir in the cottage cheese and feta. Taste and add salt if needed.
Place a sheet of filo in the pan so that half covers the bottom of the pan, and the other half is draped over one side. Brush with melted butter. Repat with the other 5 sheets of filo, brushing each layer.
Spread the filling evenly over the filo, then fold the remaining half sheets back over the filling (like closing a book’s pages one by one), brushing melted butter on each layer.
Using a sharp knife, cut into squares, then bake for about 30 minutes or until golden on top.
After removing from the oven, let stand about 10 minutes before serving.