Leonore Salvado, our sales and marketing intern, has been working with us for a few weeks now and has become an integral part of Zelos. Not only has she been helping us with research and data analysis, but Leonore also has an amazing strength in sales! She makes an impassioned pitch and has been invaluable in our product demonstration events and at our local markets, for she truly connects meaningfully with our customers. That has been an important characteristic to be part of the Zelos team, for we've always said that you have to genuinely love what we're doing and why we're doing it.
Leonore also has a passion for tasty cuisine (maybe because she's French by birth?!) and has been playing with some of our products in the kitchen of her student apartment. Her latest experiment proved to be especially tasty and I couldn't resist sharing it, since it can be whipped up quickly without needing too much preparation. What more could a hungry college student want?! Or, for that matter, a hungry couple right after work, who just don't feel like eating out? Or someone looking for an easy dinner for one?
Whatever your dining situation these days, I thought you'd enjoy Leonore's recipe and photos and hope you will try it. Bon Appetit!
1 store-bought pie crust
A generous handful of washed spinach leaves
1/4 cup crumbled feta
1/2 cup of milk
salt and pepper to taste
Pre-heat your oven to 375ºF.
Place the pie crust in an oven-proof dish.
Add a handful of spinach leaves, crunched up so they take up less room.
Sprinkle the crumbled feta on top of the spinach.
In a blender, combine at low speed for about 10 seconds the eggs, milk, Elli & Manos Spinach and Feta Greek Flavor Burst, and a hint of salt and pepper.
Pour over the spinach/feta in the pie crust.
Bake for 30-40 minutes, until your crust is golden, and enjoy!
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