Gaea Planet Organic Extra Virgin Olive Oil Description
Gaea Planet is a high-quality Organic Extra Virgin Olive Oil produced with the utmost care from the harvest to the shelf. Using the latest technology, we can seal in the freshness of the harvest and capture the intense aroma and taste.
• Fresh from the press within a few hours of harvest
• Vintage harvest date declaration (like fine wine)
• Limited edition Extra Virgin Olive Oil (with numbered bottles)
Free Of
GMOs, gluten and animal ingredients.
*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.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic Greek extra virgin olive oil.
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
full disclaimer.
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Spanakopita: Greek Spinach Pie
[vc_row][vc_column][vc_column_text]Golden, crackly layers give way to a tender, herb-laced center in this classic Greek spinach pie. Spanakopita is the kind of dish that feels both celebratory and comforting, with briny feta, fragrant dill and parsley, a good-quality olive oil and flaky phyllo dough coming together in irresistible harmony. Whether served warm from the oven or at room temp with a lemony salad, this dish brings big taverna energy to any table.
Spanakopita: Greek Spinach Pie
- 1 lb. frozen spinach (thawed)
- 2-3 Tbsp. olive oil (divided)
- 1 large onion (1/4-inch dice)
- 1 tsp. kosher salt (divided)
- 3 garlic cloves (minced)
- 1/2 cup fresh parsley (chopped)
- 1/4 cup fresh dill (chopped)
- 1/4 tsp. ground nutmeg
- 12 oz. crumbled feta
- 2 large eggs
- 12 sheets phyllo dough (thawed)
- 2 Tbsp. sesame seeds (optional)
- Preheat oven to 350 degrees F with rack in center. Brush 9x13-inch baking dish with olive oil.
- Place spinach in clean dish towel and squeeze out as much water as possible.
- Heat 1 Tbsp. oil in large skillet over medium heat. Add onion and ½ teaspoon salt and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute, until fragrant.
- Add spinach, parsley, dill, nutmeg and remaining ½ teaspoon salt; stir until well combined. Remove from heat.
- In large bowl, whisk together eggs and feta.
- Add spinach mixture to feta mixture and stir to combine.
- Place one sheet of phyllo in prepared baking dish and brush with olive oil. Add 5 more sheets, brushing each with oil. Place spinach mixture on top and spread into even layer. Top pie with 6 more sheets of phyllo dough, brushing each layer with oil. Top with sesame seeds, if desired. Trim any dough hanging over sides of pan. Using sharp paring knife, gently score top of pie by making shallow lines in surface (Note: Do not cut all the way through). Bake until golden, about 40 minutes.
- Cool for 5 to 10 minutes in baking dish, then slice to serve.
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