At the farmer's market, I split a bag of stinging nettles with a friend. I had no idea what to do with these things. I have been stung by them before (which was not very enjoyable) and I didn't think that putting them in my mouth was the next logical step. Thanks to the miracle that is the inter-web, I found more than enough information to assist me in this task. Two things that stood out: 1. Don't touch the nettles until they have been blanched for at least 2 minutes 2. Use as you would spinach. So, I decided I wanted Spanikopita. I found 6 recipes and blended them together in an extremely informal way.
I assembled my ingredients. I decided to use all of the onion type items that I could find in my kitchen. I used some gloves to place the nettles into the boiling water. Strained and chopped them and sauteed them with the onion types things. Let the mixture cool and mixed in some egg, some ricotta and a lot of feta cheese. I squeezed some lemon for good taste and I was ready to deal with the phylo pastry. I was prepared for some sort of intense battle, but really...it was pretty easy to deal with. I wrapped all of that filling up in 10 minutes and popped it in the oven for 40 at 350 degrees. It smelled amazing and came out as I had hoped. Not bad for a first try on all accounts. I couldn't even tell that it wasn't spinach. There was a more herbal and green tasting flavor, but not really noticeable. If nettles are as good for me as I have heard, I will make them a regular in my kitchen, season permitting.
P.S. Make sure you use enough oil to keep the phylo stuck together and it will get deliciously crispy.
At the farmer's market, I split a bag of stinging nettles with a friend. I had no idea what to do with these things. I have been stung by them before (which was not very enjoyable) and I didn't think that putting them in my mouth was the next logical step. Thanks to the miracle that is the inter-web, I found more than enough information to assist me in this task. Two things that stood out: 1. Don't touch the nettles until they have been blanched for at least 2 minutes 2. Use as you would spinach. So, I decided I wanted Spanikopita. I found 6 recipes and blended them together in an extremely informal way.
I assembled my ingredients. I decided to use all of the onion type items that I could find in my kitchen. I used some gloves to place the nettles into the boiling water. Strained and chopped them and sauteed them with the onion types things. Let the mixture cool and mixed in some egg, some ricotta and a lot of feta cheese. I squeezed some lemon for good taste and I was ready to deal with the phylo pastry. I was prepared for some sort of intense battle, but really...it was pretty easy to deal with. I wrapped all of that filling up in 10 minutes and popped it in the oven for 40 at 350 degrees. It smelled amazing and came out as I had hoped. Not bad for a first try on all accounts. I couldn't even tell that it wasn't spinach. There was a more herbal and green tasting flavor, but not really noticeable. If nettles are as good for me as I have heard, I will make them a regular in my kitchen, season permitting. 
P.S. Make sure you use enough oil to keep the phylo stuck together and it will get deliciously crispy.
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