You should see my freezer (and you will tomorrow when I take photos of it)!  It’s organized.  The door closes with no extra effort.  I don’t need to use the “safety latch” (the piece of duct tape on the side that helps hold it closed when it’s over stuffed).  It’s amazing!

After my spanokopita a few nights ago, I was left with lots and lots of leftover filling.  I don’t like leftovers– they never get eaten and I always really try to only make enough for us to eat in one meal.  Well, not ever having made that dish before, I had no way of knowing just how much filling it would make.

From the freezer: some pie dough that I made in July.  The recipe I followed made a double crust and I only needed a single, so I was left with this crust.  I almost never make pie and I guess I was just holding onto it because I didn’t want to waste it.  Anyway, so I thought that since the spanokopita filling reminded me so much of scrambled eggs, why not wrap it in pie crust and make it like a quiche?!  I mean, c’mon, what doesn’t taste good wrapped in pie crust?!

For the filling, I used what I had left from my spanokopita and added in a sauteed onion, some kale and some frozen peas.  I used up one of my partially-used bags of peas, which was a definite plus considering that I found several.  After sauteeing all that stuff together, I added about 1/2 cup of veggie stock and let it cook off.  While that was all cooking, I rolled out my pie dough.  I cut 2 big circles for mine and Matt’s and used a star cutter to cut out 2 stars for Emma (one for the top, one for the bottom).  Place some filling in the middle, fold over the circle (or press together the stars) and voila!  Just bake it until it’s golden brown.  Now I had a new problem… with all the stuff I added into my leftover filling, I still had the same amount of leftover filling.  Not to worry- for lunch today, I took what was left of my filo dough from the other night, stacked up about 3 layers, put in all the stuffing and rolled ‘em up like a burrito.  These were super tasty!

Anyway, back to dinner… IT WAS SOOOOOOOOOOO GOOD.  They really were like a hand held quiche.  Yum!

With my extra pie dough, I made these little cinnamon sugar roll-ups that my mom and I used to make with pie dough scraps when I was a kid.  So easy: roll out your pie dough, dust with a mixture of cinnamon and sugar, roll up and cut into pieces.  Bake until golden and crispy.  The best part was that I used up some cinnamon sugar that was in my pantry.  I don’t know what I made it for, but I had some sitting around in a little container.