Purslane Spanakopita
It is hot, somewhat wet and humid. This also means that it is purslane season in the curry garden. If you follow this site, you probably know that purslane loves our garden. And this morning I picked bunches of it of make this easy and forgiving sheet pan spanakopita. Except, I used purslane. A perfect use of bunches of purslane. As of now there is a lot of promise in the garden. Lots of tomatoes emerging as we speak. The cucumbers seem to be flowering so I might see cucumbers soon, The squash has giant leaves and tiny buds that are threatening to bloom one of these days.
The Story of Purslane Pie or Spanakopita
This spanakopita or purslane pie is made simply. Usually when making this with spinach dill is used. Purslane has a lovely tangy taste. This offers enough flavor as is. Of course, if you have lots of mint, dill or other herb on hand you
can certainly toss it in. 
So onion, garlic, purslane, egg, feta cheese and a little red pepper and we are in business. With a few sheets of phyllo pastry we are in business.
Do not worry about Phyllo
Initially working with phyllo can seem a little intimidating. Over time I have learnt that phyllo can be forgiving. A tear here and there can be easily covered up with the next sheet. And in this recipe I use olive oil for brushing rather than butter, It crisps up nice and easy and makes for a comforting and satisfying meal without a lot of fuss and
fanfare. In a couple of weeks we will be taking a much needed break. Upon returning, I want to start some fall crops in the garden, or indoors at least.
I use a quarter sheet pan for this recipe and have found that this makes plenty for 4 people for a meal. Perfect brunch or lunch.
Other ways to use purslane include this purslane and potato salad and purslane tzatziki.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon whole cumin seeds
- 1 medium sized red onion,
- 2 tablespoons minced garlic (5 cloves)
- 4 cups of finely chopped purslane
- 1 teaspoon crushed red pepper flakes
- 2 eggs
- 1 cup crumbled feta cheese
- 8 oz phyllo sheets (about 1 standard package)
- 1/3 cup olive oil
- Pastry brush for brushing
Instructions
- Heat a large skillet and add in the olive oil and heat until smoking. Add in the whole cumin seeds and wait until the seeds crackle.
- Add in the red onion and garlic and sauté for 5 minutes until wilted and fragrant.
- Add in the purslane and sauté for 15 to 20 minutes until wilted and cooked and all the water is mostly absorbed.
- Stir in the eggs and cook until all the water is absorbed.
- Add in the feta cheese. Allow the filling to cool.
- Pre-heat the oven to 375 degrees.
- Brush the sheet pan.
- Line with about 8 to 9 sheets of the phyllo dough, brushing with olive oil in between the sheets.
- Place all the filling over the sheets.
- Cover with another 7 to 8 sheets in the same matter.
- Place in the oven and bake for 15 to 20 minutes, turning around occasionally to allow a uniform golden brown color.
- Turn off the heat, let it rest for about 10 minutes and then cut into wedges and serve.