You will notice that the last few recipes are meatless… this is not by accident!
I have joined the Veggie Challenge put on by the Toronto Vegetarian Association this week, and I am attempting to go 1 week without eating any meat what-so-ever. As we already eat a few meals a week this way, I didn’t expect it to be terribly difficult. However when your child chooses Subway for her “lunch out with Mommy” it can be slightly more challenging. Yes, they have a veggie sub and a garden salad, but that’s just about it!
Thus far my meals have been pretty good… baked spaghetti, gardenburger gyros, and spanikopita – all tasty meals that we eat from time to time anyway (well, the gyros were a new twist – I usually use chicken!)

If you are interested in joining the challenge (yes, there are prizes!) you can sign up at http://veg.ca

Do you have any favorite veggie dishes that you want to share?

This is a version of Greek Spanikopita that our family loves.

phyllo/filo pastry
1 package frozen spinach – thawed & drained
1 package crumbled feta cheese (plain or seasoned)
1/4 medium sweet onion
3 slices leek -minced
2 tsp. minced garlic
3 eggs
1 Tbsp. crushed oregano
1/2 Tbsp crushed basil
1/8 tsp crushed tarragon
butter
olive oil

In a frying pan, heat up 2 Tbsp. olive oil. Chop the onion, leek and garlic and saute until translucent. Add the spinach and feta cheese and cook for 5 minutes. Add the eggs and stir to mix them into the spinach mixture. Cook for about 5 minutes longer.

In a 10-inch round baking pan (I use stoneware), spread butter to grease the bottom and sides of the pan. Lay the phyllo pastry in layers (around 5 layers is good).

Pour the spinach mixture into the pan, and spread around to fill the pastry. Lay 3 layers of phyllo pastry, drizzling with oilve oil between layers. Fold the corners towards the center of the pan.

Bake at 350F for 30 minutes, or until browned.

Slice like a pie, and serve with tzaziki sauce or sour cream.

These are a make-at-home version of falafel gyros.

pita bread – 1 for every person
garden burgers – 1/2 for each person
tzaziki sauce
shredded lettuce or spinach
sliced onion
tomato wedges
crumbled feta cheese

Pan fry the garden burgers in a dry skillet until warm and starting to brown. Cut them into chunks.

Warm the pita bread slightly, and spread tzaziki sauce down the center. Lay a few chunks of the garden burger down the center, and top with lettuce, spinach, onion, tomato and feta cheese.

Roll up and serve!