July 4, 2013
of Chenopodium grows in my garden. it came with the "mushroom soil" I
used to replace the soil that I removed along with the grass when I
prepared my vegetable plot at home. I let it grow, but after a while it
either starts flowering and I have to cut it (I am extremely allergic to
its flowers), or it overcrowds my planted vegetables. When I pull it
out, or cut it, I keep the top of the stems and the younger leaves.
I steam them and they taste like spinach, only better - more delicate.
Then we eat them just so, or with Thai-style peanut sauce, or:
Chenopodium and feta cheese burekkas
steam and chop the Chenopodium (Swiss chard or spinach can be used instead)
mix with Bulgarian feta cheese so that it appears like half green and half white
add some black pepper and egg
use store-bought puff pastry or empanadas dough.
1. for burekkas shape - roll a sheet of puff pastry to make it about 20% larger
cut into 9 squares
place 1-2 teasponn-fulls of the Chenopodium-cheese mix in the center
fold the dough over into a rectanglurar or triangular shape
2. if using empanadas dough: use whole circles, or cut each circle in half. once filled and folded to close, the shape will be a half or quarter circle.
3. to make the baked dish as shown in the photo:
roll a sheet of puff pastry to make it about 20% larger
spread the Chenopodium-cheese mixture on the dough
roll into a cylinder shape
brush top with a bit of egg or water, sprinkle sesame seeds
bake at 400 degrees Fahrenheit until dough turnes golden-light brown color
eat warm, but burekkas can also be eaten at room temperature.