Irresistibly Creamy Spinach and Feta Enchiladas: A Vegetarian Delight for Any Occasion
As we wrap up the year, I’m thrilled to share a recipe that perfectly embodies comfort, flavor, and a touch of elegance: these incredibly cheesy and crazy yummy Spinach and Feta Enchiladas. They’re an absolute dream for easy entertaining, as you can assemble them in advance, or simply whip them up to transform any weeknight dinner into something truly special. Not only are they healthful and utterly delicious, but they also bring a certain “je ne sais quoi” to the table – quite vogue, wouldn’t you agree?
Reflecting on a Year of Growth and Transformation
Before diving into the delicious details of these enchiladas, I want to take a moment for some reflections on the past year. If personal stories resonate with you, please read on. If you’re here strictly for the food (and I completely understand!), feel free to scroll down to the recipe section. Either way, I’m glad you’re here.
Ah, the year 2016. It certainly challenged us in profound ways, presenting both incredible highs and testing lows. While it was my Ironman year—an absolutely epic and defining accomplishment—it also brought its fair share of personal struggles and losses, not even considering global events like the passing of cultural icons. This year has truly been a rollercoaster, pushing boundaries and forcing deep introspection. Many of us felt the weight of its intensity, and as we look forward, there’s a collective sigh of relief and anticipation for what lies ahead. It truly feels like a time to acknowledge the journey and turn the page.
Setting Intentions: Beyond Traditional Resolutions
Do you engage in the tradition of New Year’s resolutions? I do, and for the most part, I find them incredibly motivating. There’s something powerful about setting intentions for personal growth and betterment. However, I also have a few perennial resolutions that faithfully reappear on my list every single year. These often include goals like prioritizing health and fitness, making healthier choices in my diet, and committing more consistently to my workouts. Beyond the physical, I strive to cultivate deeper connections, love more wholeheartedly, and make greater sacrifices for my family. I also aim to dedicate more time to activities that bring me profound peace and joy, whether that’s paddleboarding, invigorating exercise, peaceful walks on the beach, or expressing myself through painting. And, of course, a personal favorite: witnessing as many sunrises as possible. There’s an undeniable magic in greeting the dawn that truly nourishes my soul.
There are a couple of other personal development areas I’m focusing on, but those will remain close to my heart for now. The overarching theme is continuous improvement and living more authentically.
From Veganism to My Unique “Picky Vegetarian” Path
As you may know from following my culinary adventures, this blog often reflects my evolving eating habits and philosophical musings. This past year, I even delved deeply into a vegan lifestyle, explaining my motivations for doing so in previous posts, which you can find here and there. However, the more I immersed myself in veganism and expanded my understanding, the more I realized that the strict definition of “Vegan” (with a capital “V”) didn’t entirely align with my evolving personal beliefs.
True Veganism is more than just a diet; it’s a comprehensive philosophy that advocates for the complete avoidance of animal exploitation in any form. This includes not only food but also clothing, skincare, and any products derived from animals. For instance, authentic down feathers are typically forbidden due to the inhumane methods often used in their collection, especially from sources where feathers are cruelly ripped from live birds. I wholeheartedly agree with the ethical concerns surrounding practices like these, and I strive to use vegan-friendly skincare products that align with these values. So far, so good.
However, I found certain aspects where my personal ethics diverged from the broader vegan philosophy. For example, I have absolutely no qualms with the humane shearing of sheep for wool; to me, it’s essentially a haircut that benefits both the animal and the artisan. Similarly, I see no issue with consuming honey, particularly when it comes from responsible sources. I recall a fascinating experience when a bee colony took up residence in my backyard compost bin. A local service, dedicated to protecting bees, carefully relocated the colony to a nursery, rather than exterminating them. This beekeeper then shared some of the honey with me, and I absolutely adore it! I believe this exemplifies a symbiotic relationship rather than exploitation. Furthermore, I don’t view taking an egg from a well-cared-for, happy chicken as unfair. A strict Vegan perspective, however, might argue that we have no right to honey, as it belongs to the bees, or eggs, as they belong to the chickens, or wool, as it belongs to the sheep. This approach, in my view, often extends human concepts of personhood and ownership to animals or insects that lack the cognitive capacity for such understanding. While lower animals undeniably experience pain, stress, and instinct, they don’t possess complex emotions or the human concept of ownership. Higher mammals, such as pigs, present a different ethical consideration entirely. My core belief is that no animal should ever suffer pain, stress, or be prevented from engaging in instinctual behaviors, social interaction, or deprived of its natural territory. However, they are not humans, and I believe healthy, symbiotic relationships can exist, such as with backyard chickens lovingly kept as pets, providing eggs for a family.
And so, with these nuanced distinctions, the path of strict Veganism and my own had to diverge.
My exploration into various online vegan groups and discussions, initially intended for self-education, unfortunately revealed a surprising amount of negativity and judgment. It was disheartening to witness strangers dictating personal choices, such as advising someone to leave their partner for not adopting a vegan diet. This kind of rigidity simply doesn’t align with my values. In my own home, I continue to prepare meat a few times a week for my family, as they are not vegan. A stringent vegan would argue that this involvement inherently prevents me from being a true vegan myself, as I would still be contributing to what they perceive as the problem.
And, to be candid, they would be right in that assessment. I acknowledge the truth in their perspective. However, I am not willing to create tension or argument within my own home. Conflict rarely wins hearts or minds. Instead, I choose to live by example, hoping that in their own time, each member of my family will discover their own path and personal convictions regarding diet and lifestyle.
So, here’s my updated stance: I am indeed a vegetarian, a dietary choice I’ve embraced on and off for years, and consistently since May of this past year. My decision is rooted in ethical considerations for animals and a concern for the environment. But I am not a vegan. I am perfectly content with eggs sourced from happy, pastured chickens. I am okay with honey from ethical beekeepers. A wool sweater lovingly knit by my mother holds no ethical dilemma for me. I would even consider eating fish if my husband were to catch it himself, ensuring no sea turtles, dolphins, or other marine life were inadvertently harmed in the process. And I am somewhat okay with certain types of cheese, specifically those made without animal-derived enzymes like rennet and lipase, from grass-fed cows whose calves are not taken away annually for veal. Even then, my consumption is limited due to the significant contribution of beef production to greenhouse gases.
In essence, I’ve come to define myself as a “Picky Vegetarian.”
This label feels right, providing clarity to my dietary and ethical framework. So, 2016, you weren’t all bad. In fact, you were instrumental in this journey of self-discovery. I became a Picky Vegetarian, and I completed an Ironman. Those countless hours spent training offered ample time for deep thought and self-evaluation. It’s during such periods of intense focus that one truly begins to acknowledge their authentic self—their fears, failings, strengths, and unique gifts. Through this process, I managed to clarify several significant aspects of my life. Now, I can confidently carry these insights into 2017, fully embracing personal growth. Thank you, 2016, for those invaluable lessons.
Crafting the Perfect Spinach and Feta Enchiladas
Now, let’s talk about these incredible Spinach and Feta Enchiladas. You might be wondering, “How did this intriguing combination come about? Is it some sort of creative Greek-Mexican fusion?” The inspiration actually struck me at a local restaurant where I first tasted the concept. I immediately fell in love with the unique flavor profile and knew I had to recreate my own version at home. And I’m thrilled to say, it was a definite score!
Enchiladas are surprisingly simple to prepare, making them an excellent choice for a satisfying meal. Much like lasagna, they also reheat beautifully the next day with just a quick spin in the microwave, perfect for effortless leftovers. For this recipe, I crafted a straightforward yet incredibly flavorful filling using tender spinach and salty feta cheese, enhanced with additional Monterey Jack for extra creaminess and a subtle kick from finely diced onion. For the vibrant enchilada sauce, I turned to my tried-and-true Roasted Tomatillo Salsa Verde. This salsa is ridiculously easy to make: simply roast the ingredients, then pulse them in a food processor until smooth. It provides a fresh, tangy base that perfectly complements the rich filling. To finish, I generously topped the enchiladas with a hearty layer of more cheese, ensuring every bite is gooey and comforting.
Note for the conscious consumer: The beauty of the internet is the ability to find and support local farms that produce artisanal cheeses, often from cows raised humanely and with great care. It’s a wonderful way to align your food choices with your values.
The Essential Tortilla Trick for Flawless Enchiladas
One of the most crucial tips for making perfect enchiladas, and a secret to preventing tearing during assembly, is to properly prepare your tortillas. While many recipes suggest frying them, I prefer a lighter approach. I simply use olive oil in a mister and give each tortilla a quick, light toast in a nonstick pan over medium-high heat. This brief toasting process makes the tortillas more pliable and less prone to breaking as you roll them, ensuring they maintain their integrity to become beautifully formed enchiladas. This step might seem minor, but it makes a significant difference in the final dish’s presentation and texture.
And there you have it, folks! These delicious Spinach and Feta Enchiladas offer a wonderful new dish to try as we toast to the New Year. Goodbye, 2016 – it was certainly a year to remember, filled with challenges, growth, and ultimately, delicious discoveries.
Spinach and Feta Enchiladas
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Ingredients
- 1 10 oz boxes frozen chopped spinach, thawed and water squeezed out
- 1 4 oz pkg feta cheese
- ¼ cup very finely diced onion
- 3 cups shredded Monterey Jack cheese divided
- 1 prepared recipe Roasted Tomatillo Salsa
- ¼ cup vegetable stock
- kosher salt
- fresh cracked pepper
- 16 white corn tortillas
- extra virgin olive oil in a mister or cooking spray
- ¼ cup fresh chopped cilantro
- 1 avocado pitted and sliced
Instructions
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In a bowl, combine the spinach, feta, onion, and 1 cup Monterey Jack cheese. Add a couple pinches kosher salt and pepper. Set aside.
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Add the vegetable stock to the salsa. Set aside.
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Heat a nonstick pan on medium-high heat. Spray the pan with oil. Add a tortilla, and cook until lightly toasted on the bottom side. Spray the top side with oil, flip, and lightly cook the other side. Repeat for the rest of the tortillas.
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To assemble, lay out tortillas on a large board. Top each with spinach filling and roll up. Place enchiladas in a 13×9 baking dish, sprayed with oil. Pour the Roast Tomatillo Salsa over the enchiladas. Top with the remaining cheese.
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Bake at 400F until heated through and golden on top (15-20 minutes). Serve 2-3 enchiladas per person, topped with cilantro and avocado slices. Yields: 6-8 servings.
~✿♥✿~
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