The beloved cartoon character Popeye eats spinach because it makes him superstrong, but what exactly was he smoking in his little pipe? Anyway, spanakopita, a Mediterranean favorite, is a rich and satisfying spinach pie traditionally made during Lent in Greece, when many go meat-free, making it a perfect dish to serve your vegetarian friends. Usually it’s made with phyllo dough, but working with frozen pastry can be time-consuming, so Chef Ra devised a simple cannabis-infused spanakopita using store-bought piecrust.
STONES 4
One 9-inch store-bought piecrust (or make yours fresh: see Green Buttery Piecrust recipe)
¼ cup THC olive oil (see recipe)
½ red bell pepper, chopped
½ green bell pepper, chopped
½ cup sliced mushrooms
2 green onions, chopped
½ medium yellow onion, chopped
½ tablespoon ground dried basil
½ tablespoon fresh thyme
½ tablespoon fresh oregano
3 cloves garlic, finely chopped
½ cup heavy cream
4 eggs, lightly beaten
¼ cup crumbled feta cheese
½ cup shredded Cheddar cheese
4 cups fresh baby spinach
Equipment: Pie weights or dried beans
1. Preheat the oven to 425°F.
2. Cut an aluminum foil circle to fit in the bottom of the piecrust, and weigh it down with pie weights or some dry beans from the pantry. This will keep your crust from puffing up or forming bubbles. Bake your store-bought frozen crust for 10 to 12 minutes or until lightly browned. If using a fresh-made piecrust, bake for only 5 to 8 minutes.
3. In a sauté pan, warm your THC olive oil over medium heat. Add the bell peppers, mushrooms, green onions, and onion, and lightly sauté for 1 minute. Add the herbs and garlic, and sauté for 2 minutes more. Remove the pan from the heat and set aside.
4. In a mixing bowl, combine the heavy cream, eggs, and cheeses. Place half of the egg-cheese batter on the bottom of the cooked piecrust. Then place half of the vegetable mixture over the cheese, followed by a layer of half the spinach, then another layer of the remaining vegetable mixture. Spread the remainder of the spinach atop the layered pie, then top everything with the rest of the cheese batter. Bake for 30 minutes or until lightly brown on top. Stick a toothpick in the pie to check for doneness.