Springtime Soup & Spanakopita Cooking Class with Carl Reisman
Learn how to make comforting springtime recipes with Co-op instructor, Carl Reisman! This class will cover how to make Spanakopita, White Bean & Kale soup, and an Apple Tart! Follow along with the recorded class and enjoy a delicious dinner and dessert by the end of class. Carl will be sharing tips and tricks that he's learned over the years as a professional cook, plus memories from our old Co-op days.
The menu includes:
- Spanakopita - a traditional spinach and feta savory pie layered with flaky phyllo dough
- White Bean & Kale Soup - a healthy and hearty vegetable soup with carrots, onions, potatoes, white beans, kale, celery and tomatoes in a flavorful broth
- Apple Tart - with apricot glaze and homemade pastry crust
What You'll Need
- Cutting board
- Chef's knife
- Mixing bowl
- Baking dish
- Large soup pot
- Blender or immersion blender, optional
- Food processor, optional but recommended
- Plastic wrap
- Parchment paper
- 8-10 inch pie pan, tart pan, or cast-iron skillet
Ingredients
Spanakopita
Olive oil
1/2 cup
Green onions, finely chopped
1 bunch
Dried dill
2 teaspoons
Dried peppermint
1/2 teaspoon
Large eggs, beaten
2
Feta cheese
12 ounces
Black pepper
1/2 teaspoon
Fresh spinach, washed, trimmed, chopped
1 pound
Spring Tonic White Bean Soup
Cannellini beans
1 15-ounce can
Olive oil
1 tablespoon
Small yellow onion, diced
1
Carrot, diced
1
Celery ribs, diced
2
Garlic cloves, minced
2
Kale, stemmed and chopped
1/2 bunch
Russet potato, cubed
1
Vegetable stock
1 liter
Diced tomatoes
1 14-ounce can
Red pepper flakes
1/8 teaspoon
Salt
1/2 teaspoon
Dried thyme
1/2 teaspoon
Bay leaf
1
Black pepper
1/4 teaspoon
Parsley, chopped
1/2 bunch
Lemon, juiced
1/2
Apple Tart with Apricot Glaze
Crust
All-purpose flour
1 1/2 cups
White sugar
1/2 cup
Unsalted butter, cold
1/2 cup
Egg
1 whole egg + 1 egg yolk
Salt
1/4 teaspoon
Filling
Fuji or Gala apples, peeled, cored, sliced
4
All-purpose flour
2 tablespoons
Cinnamon
1/2 teaspoon
White sugar
1/2 cup
Zest of 1 lemon
Salt
Dash
Apricot Glaze
Apricot jam
1/2 cup
White sugar
2 tablespoons
Spanakopita
- Preheat oven to 350 degrees F.
- Blanch spinach and allow to cool. Combine it with green onions, dill, mint, eggs, pepper and feta in a food processor, or by hand in a mixing bowl.
- Oil a baking dish.
- Layer fillo dough, one sheet at a time, in the dish, brushing with oil until you have used half the package.
- Add the filling.
- Top in the same manner with the rest of the fillo.
- Bake until golden brown, about 40 minutes.
- Serve warm.
Spring Tonic White Bean Soup
- Heat oil in a large pot over medium heat. Add onion, carrot, celery, kale, and potato and cook until the onions are translucent. Add the garlic and saute 1 minute.
- Add tomatoes, beans, red pepper flakes, salt, thyme, bay leaf, black pepper, and vegetable stock. Bring to a simmer, then cook on low for about 30 minutes.
- Turn off heat. Add parsley and lemon juice.
- You can blend the soup if preferred or left in an unblended, more rustic state.
*This is great with a salad, a crunchy bread, and a dry white wine.
*Make a double batch and freeze some if you like.
Apple Tart with Apricot Glaze
- Preheat oven to 375 degrees F.
- To make the crust: combine flour, sugar, salt and butter in a food processor. You can also use a cheese grater to grate the butter. Add the egg.
- Wrap the dough in plastic and refrigerate for about 30 minutes (longer is fine).
- Roll out on a lightly floured surface or on parchment paper.
- Lay the crust into an 8-10 inch pie or tart pan (or a cast-iron skillet).
- To make the filling: put the apple slices in a bowl and add the rest of the ingredients.
- To make the glaze: add the apricot jam and sugar to a saucepan and cook on very low heat for 3-5 minutes.
- Add the filling to the pie crust. Brush with the glaze and bake for approximately 35 minutes.
- Serve warm with vanilla ice cream if desired.