by Leigh Joseph
Not 100% local ingredients but too good to be missed.
Ingredients
8 cups fresh raw stinging nettle2 cups chopped fireweed shoots
1 diced medium onion
3 cloves crushed garlic
40 sheets phyllo pastry
2 cups crumbled feta cheese
¼ cup olive oil
1tsp salt
Pepper to taste
½ cup melted butter
2tbsp finely chopped spruce tip
Preparation
- Sautee onions and garlic in olive oil until translucent then add washed nettle leaves and tops (stem is likely too tough) and fireweed until soft.
- Season with salt and pepper to taste.
- Remove from heat and let cool then add feta cheese and coarsely chop filling.
- Melt butter and add finely chopped spruce tips.
- Place one sheet of phyllo on counter and brush with spruce tip butter then add a second sheet on top.Slice phyllo into 4 strips.
- Spoon filling onto phyllo strip and fold into a triangle and repeat until phyllo strip is all folded up and you have a triangular spanakopita.



