Spinach and Dill Stuffed Peppers
Spanikopita Vibes but make it grain-free
This recipe is inspired by one of my favorite foods, spanikopita! I love Greek food, it’s probably one of the only cuisines I could have every single day (That and I think Mexican or Japanese.) Spanikopita is classic Greek and I love the flavors of salty feta, grassy dill and earthy greens but I have to say phyllo dough is not something I digest well. Enter this very much non anuthentic interpretation that hopes to honor the original— spanikopita stuffed peppers! It has all the elements of the classic but easy to digest and equally delish. Serve with fish or as the main event! You could also sub in vegan feta to keep plant based.
2 bell peppers, cored with tops off and saved
2 bunches Swiss chard or rainbow chard, ends trimmed
1/2 yellow onion, minced
2 cloves garlic, minced
1 handful of fresh dill, finely chopped
3 tbsp olive oil
Sea salt
Pepper
Lemon juice
1/2 cup crumbled feta
Olive oil for peppers
Preheat oven to 400. Massage peppers in oil and season with sea salt and pepper. In a pan, heat oil, add garlic and onion and sauté until fragrant on medium heat about 3-4 minutes. Add chard and sauté until bright green yet tender, about 6 minutes on medium low heat. Season with salt and pepper and add dill, crumbled feta, then gently mix together off heat.
Transfer mixture into peppers until they are fully stuffed to the top. Enjoy!