As ramp season draws to its inevitable close, we wanted to make a recipe to send it off the proper way. Given that the way Ramps wilt reminds us a lot of spinach, we decided to use them in conjunction with spinach in a classic Greek food! So, we bought some phyllo dough and feta, and we started building our ramp infused Spanakopita!
Given the garlicky/oniony notes of the ramp, we thought they would deliver a subtle yet distinct flavour infusion, and that’s exactly what they did! Then, the saltiness of the feta crumbles and the flakiness of the phyllo put the dish over the top. Rampakopita is already on our menu for next year’s ramp haul!
We served our Rampakopita with a grilled chicken thigh that we marinated in Greek vinaigrette and a little bowl of olives.
Time: 60 Minutes
Ingredients (makes 4 good servings):
- 1 pound of frozen chopped spinach (defrosted)
- A giant handful of ramps
- 8 sheets of phyllo dough
- Crumbled Feta Cheese
- 1/2 Onion
- 2 eggs
- Preheat your oven to 350 degrees F, and give a square casserole dish a little oil spray on the bottom.
- Rinse and slice your ramps into strips. Then, sauté them in a little olive oil until they wilt. As they sauté, dice your onion finely.
- Combine your sautéed ramps with your spinach, eggs, feta, salt, and pepper in a mixing bowl. Mash everything together by hand to mix.
- Arrange two sheets of phyllo dough on the bottom of your casserole dish, and spray on a little olive oil. Then, place two more sheets atop the first layer.
- Scoop your ramp/spinach/feta mixture atop your phyllo layer, and gently spread it across all the way to the sides of your casserole dish.
- Place two more sheets of phyllo on top of your filling. Then, give that layer a quick olive oil spray, and place two more sheets on top of that again. Give the very top of your rampakopita another olive oil spray.
- Bake for 35-40 minutes until your phyllo is golden brown and flaky.
- Plate, devour, and enjoy!