I bought a big bunch of fresh mint at the city market a week ago and had to come up with some quick ideas for ways to use it up.
This was ONE of my favourites … Spinach, cheese and pine nut phyllo squares (see link to recipe at the bottom)
Of course, there’s the classic Mojito.
Classic Mint and Lime Mojito – serves 1
1 tbsp sugar
1 tbsp lime juice
10 fresh mint leaves
1 1/2-2 oz white rum (or golden but NOT spiced rum)
club soda or Sprite/7-Up
mint sprig and/or wedge of lime for garnish
In a tall glass, add sugar, lime juice and mint leaves. Use a muddler or the handle of a wooden spoon to crush the mint leaves.
Add the rum.
Fill the glass with ice cubes and fill up the glass with club soda or soda pop if you want a sweeter drink. Garnish and enjoy.
A simple mint tea with honey is tasty as well. I gave my iced mint tea an extra kick by steeping fresh mint leaves along with a Moroccan loose leaf mint tea blend. The lighter cup in the picture on the right is tea made from steeped fresh mint leaves while the darker cup has the dried tea blend.
Youvarlakia or beef and rice meatballs to be added to Avgolemono soup. You can find the soup recipe here.
And, finally, Spinach, cheese and pine nut phyllo triangles. I used this basic recipe but simply shaped the phyllo differently. I had no fresh parsley so I used dried as well as some dried dill weed but I used LOTS of fresh mint and green onions. I love ‘phyllo’ … whether sweet or savoury, you can find so many ways to use it.
I added ~1/2 cup of home made paneer cheese crumbles to a generous cup of feta cheese, 1/4 cup of roughly chopped pine nuts, the herbs (fresh or dried), 3 eggs, salt and pepper for a tasty filling.