From Too Many Chefs -

March 17, 2005
Greek Stir Fry

It's St. Patrick's day, so naturally we're featuring a Greek-like recipe. It's not that I object to St. Patrick's day, but as a partially Irish-American (my grandmother was Hannah Gallagher) I do think it's silly to reduce Irish culture and contributions to the world to Guinness, corrupt policemen, green rivers and beer, and drunken brawls. Not that I mind Guinness at all.

This non-Irish recipe was born as a quick and easy improv around pantry items. I like to keep a block of feta and a couple of packages of frozen spinach around so I consider them pantry items. Now, technically, this isn't a real stir fry. You could call it a sautee or a melange or really just a bunch of tasty junk in a pan.

We enjoyed the final product on top of a seeded lengthwise sliced baguettes with a side of roasted potatoes (wash and cut up some potatoes, put them in a pan, sprinkle with salt, pepper, and olive oil and bake until golden brown - about 30 minutes).

Greek Stir-fry
1 10 oz. package chopped spinach, defrosted and drained
1 medium white or yellow onion, sliced into thin half-moons
1 red bell pepper, diced
4 oz. feta, cut into 1/2" cubes
1 can white beans, rinsed and drained.
1 tablespoon red wine vinegar
2 tablesoons olive oil
3 chopped garlic cloves
1 cup vegetable stock

Heat oil in a skillet over medium-high heat. Add onions and garlic and sweat until onions begin to go translucent.

Add the bell pepper and spinach and mix well. Add the stock and beans and stir lightly to distribute ingredients. Don't be too vigorous or you'll mash the beans.

Sautee until stock is absorbed/evaporated. Mix in feta and vinegar and sautee for 2 minutes more. Salt and pepper to taste.

Serve on garlic bread made from baguettes or torpedo rolls sliced lengthwise and baked with garlic and butter.

Not so Irish a dish for St. Patty's, but hey, at least the spinach is green.

Posted by Barrett in Maryland at March 17, 2005 7:34 AM | TrackBack