Tuesday, October 10, 2017

Spinach Pie ala Sandi

Yesterday was a semi-healthy dinner with Sandi making a spinach pie for dinner. Before the main dish, we had ourselves  some  truffle burrata with a variety of crackers and warm chips. Since I had some persimmons from our tree, I cut some up and wrapped them in prosciutto di Parma.

Sandi served a bottle of  Saten La Montina from the region of Franciacorta which she purchased when we had our wine tasting a few months ago. Since we had a abundance of pomegranate seeds courtesy of our friend Mertz, we added that to our sparkling wine. Again, how healthy can we get; antioxidant seeds combined with champagne which is supposed to be good for memory.

A healthy salad was served (healthy since it was not a creamy dressing). It was very good considering it was healthy. The spinach pie was delicious with the many light and crispy layers of phyllo dough.

Dessert was not as healthy. She made a Banana Coconut Marshmallow Meringue Pie. She omitted the coconut since she knew I hate coconut. However, she did put in 2 tablespoons of coconut cream which wasn't bad. Come to think of it, this probably could be considered healthy because of the bananas which is a fruit, and the egg whites which health nuts always like.

The meal was so filling that I ended up going to bed by 9:30 p.m. It was a recipe for a good night's sleep.

1 comment:

  1. Delicious meal! Sandi's spinach pie is excellent partly because she uses plenty of butter when brushing the phyllo layers. Her banana coconut pie was particularly tasty because of the marshmallow and coconut cream additions. These, and the fact the bananas were ripe but not overly so, resulted in a banana flavor that could be appreciated without it's being overpowering. Thank you for your hospitality, Sandi, and for sending me home with salad and pie!