Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Dill Weed Chopped Description
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Vibrant & Flavorful
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Non-GMO Project Verified
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Non-Irradiated
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Kosher
Aromatic dill weed is more delicately flavored than the seed from the same plant. It enhances rather than dominates and is delicious in salads, sauces, light gravies, and with fish and grains.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Greek Spinach Pie (Spanakopita)
[vc_row][vc_column][vc_column_text]If you haven't made Greek spanakopita yet, you're about to embark on a flavor-filled adventure! Picture this: a crispy masterpiece of golden phyllo dough layers embracing a bounty of spinach and feta cheese. And guess what? Making it is a breeze with the use of frozen phyllo. This dish steals the spotlight as the perfect sidekick to a grand feast or shines solo as a show-stopping main. And this particular spinach pie recipe is all about nutritious green goodness, with plenty of fresh parsley, dill and oregano in the mix.
Greek Spinach Pie (Spanakopita)
- 1 pkg. (16 oz.) frozen phyllo dough ( thawed per pkg. instructions)
- 16 oz. frozen chopped spinach (thawed and drained)
- 2 bunches flat-leaf parsley (finely chopped)
- 1 bunch fresh dill (finely chopped)
- 3 Tbsp. fresh oregano
- 1 large yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 2 Tbsp. extra virgin olive oil
- 4 eggs
- 12 oz. quality feta cheese (crumbled)
- 2 tsp. dried dill weed
- Freshly ground black pepper
- Preheat oven to 325 degrees F. Prepare 9x 13-inch baking dish by brushing bottom and sides with olive oil.
- Squeeze out excess liquid from spinach by placing in clean, lint-free kitchen towel and twisting until all liquid has drained.
- In large mixing bowl, add filling ingredients and stir until well combined.
- Unroll thawed phyllo dough sheets and place between slightly damp kitchen towels.
- Line baking dish with two sheets of phyllo allowing them to slightly cover sides of dish; brush with olive oil. Add two more sheets the same way and brush with olive oil. Repeat until 75% of phyllo dough is used. Save remainder for top.
- Spoon filling evenly over phyllo dough crust.
- Cover with remaining phyllo dough sheets and brush with olive oil and a few drops of water. (Note: If any excess phyllo dough is hanging over edge of dish, fold toward center and brush with olive oil. Olive oil ensures golden, flaky texture. Optionally here, you may “score” the dough to partially cut into squares.)
- Bake 60 minutes, or until crust is crisp and golden brown. Remove from oven and finish cutting into squares. Top with any additional herbs.
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