My Spanakopita

We made brunch this morning with a simple fruit salad made with organic apples, bananas and oranges tossed with a little bit of lemon juice and for the main course we made a lovely phyllo bread dish with yummy veggies and herbs. I definitely recommend this recipe. :)

Ingredients:
9 sheets phyllo dough
16 asparagus
8-10 crimini mushrooms (baby bella)
one bunch of dark green kale
5 small garlic cloves
1/2 big sweet onion
1TB olive oil
1TB. Thyme
1TB  Herbs de Provence
salt and pepper to taste
1/3c. Earth Balance, melted
Goat feta cheese (optional)


Method:
1. Pre-heat the oven to 350.
2. Mince the garlic, dice the onion and heat up the olive oil in a skillet.
3. Cut the asparagus into bit size pieces then slice the mushrooms and tear the kale off the stem.
4. Add the garlic and onion in the hot skillet and stir for about 3min. then add the asparagus cook until it is a vibrant green.
5. Stir in the Thyme, Herbs de Provence and some salt and pepper.
6. Next add the mushrooms and kale and cook until the kale has cooked down, about 5min. Set the skillet to the side.
7. Prepare a baking sheet by lining it with parchment paper.
8. Place the phyllo dough sheets on the baking sheet one at a time brushing each sheet with melted earth balance.
9. Place the mushroom mixture in a line down the middle of the phyllo dough, optional add the feta on top, then fold the sides in.
10. Brush more of the earth balance on top and bake for 25min-35min.

Some of the delicious ingredients.

Trader Joe's is my go to store!

One of my favorite spices!

Cooking down the kale.

The barricade of veggies! 

Steve kindly prepared the phyllo dough and brushed it with the earth balance.

Out of the oven! It could have baked for a little longer but we all thought it was perfect and plus
we were running late to go see a movie.