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| Here are the beautiful heirloom tomatoes I used for the simple tomato salad. |
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Monday, July 8, 2013
Greek Style Spinach-Feta Pie & Heirloom Tomato Salad
This evening I was in the mood for my Greek Style Spinach-Feta Pie. I also happened to have a pound of organic fresh baby spinach that needed to be used. I had some heirloom tomatoes left from this weekend that I wanted to use up, so I made a quick and easy Heirloom Tomato Salad with them. I simply diced them and seasoned with sea salt, freshly ground black pepper, fresh dill and then drizzled and tossed with extra virgin olive oil and a splash of pomegranate infused red wine vinegar. It was simple, fresh and delicious. I repainted my kitchen this weekend (which is why I didn't do any posting). What I thought would take a couple hours ended up taking me 14+ hours??? Don't ask me why, other than I am a perfectionist...LOL. I painted from 5:00-10:00 pm Saturday and 8:00-5:00 Sunday. I was totally exhausted when I got finished from standing and climbing up and down the ladder for so many hours...so last night was a rotisserie chicken night; I was too tired to even make a salad to go with it! So...tonight's dinner seemed extra good to me. I snapped a few photos right before the storms rolled in. There was thunder rumbling in the distance and the wind was picking up. So far, we have close to 16 inches of surplus rain this year (and rain is in the forecast every single day through Saturday this week). It's such a drastic change from the droughts we've had almost every summer for awhile now. I had hoped to get the chance to repaint my patio table, too, but the weather this past week made that impossible. The good thing about all the rain is that this is the greenest July I ever remember seeing! The recipe to my spinach-feta pie is linked above (in the first sentence). This is definitely one worth trying -- it's one of my favorites. Enjoy!
Beautiful photos! This is definitely one of my favorites (tomatoes and quiche). I make a broccoli/cheddar/ham crustless quiche that I love, but I need to try this one, too.
ReplyDeleteThanks, Natasha! Don't you just love how easy quiche are to make? I love having the leftovers for the next few days to reheat for lunch! This one satisfies my longing for Spanakopita, which is why I love it so much. :-)
ReplyDeleteHi there .....great site and Imvisit you nearly everyday! I have made your Greek Spinach Feta Quiche several,times and we love it......could I bake it, let it cool and freeze an entire quiche for a quick meal,when I am working late?
ReplyDeleteThanks, happy 1 year anniversary!
Hi Cecile! Thank you -- so glad you enjoy the site. I have never frozen it whole before, but believe it should work fine. Would you plan to thaw before reheating? You could also cut it into pieces before freezing, too and take it out a piece at a time. I love having the leftovers for lunch for a few days! If you try freezing it, let me know how it turns out -- that would be a great idea if it reheats well. I also wonder if you could make the filling in a bowl and press the crust into the pie dish and refrigerate them separately and then partially bake the crust and pour the filling in and finish baking to save time? Just need to be careful about putting a cold glass pie dish in the hot oven (don't want it to crack). :-)
ReplyDeleteWill try cutting into pieces first, then let you know how it goes. Thanks for replying"
ReplyDelete