spanakopita tacos with crispy dill chickpea
Truth be told, I don’t really like the typical spanakopita pastry. I’m not sure what frozen brands tend to add to the filling (other than preservatives, probably) but every one I’ve tried is tinted with some weird flavor I can’t identify and don’t enjoy. The beauty of cooking, then, is the power to maniacally laugh while omitting anything that doesn’t please me. I may not know what it is in spanakopita that makes my mouth frown, but I do know what spanakopita contains that inspires a grin and a happy dance. Lots of fresh herbs, big hits of lemon, and feta.
I’ll safely assume that, after tomorrow, many of you will quickly throw the peace sign at Thanksgiving fare as you gobble up the leftovers over several days or pawn them off on your kids between slabs of sandwich bread. Been there back in my turkey-eating days. Cravings may err towards anything but potatoes and cranberry sauce and honey smoked ham. Enter Spanakopita Tacos, the antithesis of Thanksgiving food.
Herbs galore flavor this simplistic Taco Wednesday episode. I don’t use dill as often as I should, really. Greek flavors leap into much of my casual cooking and I rarely buy dill even though it’s imperative to Mediterranean fare. Beyond happy, then, to justify purchasing a package of this fuzzy leaf for the tacos. I snipped some basil from my big balcony bud and threw some parsley into the pan to heighten the fresh essence spanakopita demands and shaved some lemon zest overtop to seal the Greek deal.
Then we have chickpeas. You really need to give the chickpeas some peace and quiet while they cook lest they turn into an accidental mash. Oh, and there’s more dill. Most of my success with crispy chickpeas leans on them being very dry upon hitting the skillet – to accomplish such, I drain them for a good long while (10 minutes about) and then roll them around in a paper towel burrito until they’re drier than the Sahara. Only then do I subject them to some heart-healthy olive oil and a simple spice mix.
Anytime tacos but especially for tongues wagging for freshness after feast. If you give them a go, leave a comment below and give VE a follow on Instagram for more sass and introspection!
Ingredients
spanakopita filling
- 1 tbsp olive oil
- 2 green onions, diced (separate whites and greens)
- 2 cloves garlic, minced
- 1 16oz package frozen spinach
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 4 oz feta cheese, crumbled
- 1 lemon, for zest and juice (separated)
- kosher salt and pepper, to taste
- green onions, parsley, and lemon juice, to serve (optional)
crispy dill chickpeas
- 1 can chickpeas, drained, rinsed, and dried on paper towels
- 2 tbsp fresh dill, finely chopped
- 1 clove garlic, minced
- 3 tbsp olive oil, divided
- kosher salt and pepper, to taste
Instructions
- Start with your filling. Heat 1 tbsp olive oil in a skillet over medium. Saute onions and garlic for 2-3 minutes until fragrant. Add spinach and steam, with lid placed atop, for 3-4 minutes until thawed. Turn heat to medium-high and cook 3-4 more minutes until water boils off. Remove from heat. Stir in herbs, feta cheese, lemon zest, salt and pepper. Set aside.
- For the chickpeas: Toss all ingredients and 1 tbsp olive oil together in a bowl. Heat the other 2 tbsp olive oil in a cast iron skillet (or nonstick if you don't have cast iron.) You can use the same pan as with the filling, but ensure it is dried of any moisture to avoid steaming the chickpeas. When pan is hot and oil shimmers, add chickpeas in one layer and fry for about 10-12 minutes, stirring only two or three times, until crispy on all sides but not burnt. Scoop chickpeas out of pan and lay on a plate lined with paper towels to drain.
- To assemble tacos: Scoop 1/4 of spanakopita filling in the tortilla. Top with chickpeas, and sprinkle additional the greens of the used onions, lemon juice, and parsley, as desired.
