Lunch: Spinach and Sorrel Spanakopita

Recipe by Kemp Minifie Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach and Sorrel Spanakopita

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 (10-oz) package frozen chopped spinach
1 cup chopped scallions
Salt
1 tablespoon olive oil
1/4 pound fresh sorrel leaves, chopped (2 packed cups)
1 egg yolk, lightly beaten
8 ounces feta, crumbled (1 cup)
1/4 teaspoon ground nutmeg
3 tablespoons chopped fresh dill, or to taste
Freshly ground black pepper

Instructions

Cook spinach according to package instructions. Drain in a colander, then refresh under cold running water to stop the cooking, and drain well again. Transfer spinach to a clean kitchen towel (not terry cloth) twisting the ends together, and squeeze as much liquid as possible from the spinach. Transfer spinach to a large bowl.
Cook scallions with 1/4 teaspoon salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when heated). Add sorrel mixture to spinach and stir well.
Stir in yolk, then feta, nutmeg, dill, and salt and pepper to taste and combine mixture well.

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