Monday, August 17, 2009

Spanakopita

Another dish that I served at my Mad Men Season 3 Premiere party was Spanakopita. I spent most of my Sunday afternoon in the kitchen making Bruschetta, Curried Chicken Wings, Ham and Chard Quiche (similar to this one that I made a couple months ago), and Spanakopita. I got the Spanakopita recipe from Closet Cooking and I decided to follow his directions completely because it was my first attempt using phyllo dough. Since I do not have an 8x8 inch baking pan, I used my 9x13 inch baking pan. I should have increased my spinach filling quantity so my Spanakopita was not as thick as it should be but it still tasted darn good.

Note: I stacked a couple slices of the Spanakopita to create height in the picture below.


Ingredients:
2 pounds spinach (steamed, drained, squeezed well and chopped)
6 oz feta (crumbled)
1/4 cup dill (chopped)
1/4 cup parsley (chopped)
3 green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
phyllo dough

Directions:
  • Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
  • Brush the bottom of 8x8 inch (or in my case 9x13 inch) baking pan with olive oil.
  • Cut the phyllo dough to fit the pan and lay a sheet of phyllo dough on the pan.
  • Brush the top with olive oil, and lay another sheet on top. Repeat until you have 6-9 layers.
  • Place the spinach mixture on top of the phyllo dough.
  • Repeat layering with phyllo dough until you have 6-9 layers.
  • Bake in a preheated 350F oven until golden brown (about 30-40 minutes)
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3 comments:

  1. NikiTheoAugust 18, 2009 at 5:32 AM

    I love spanakotiropita (correct term to the spinach cheese pie, just spinach is spanakopita) I saw on Kevin's site that the next day left overs were soggy... If you still have left overs re-heat them in the oven. It isn't going to be as crispy as the day you made it, but it is still good!
    Also, if you like to go for more flavor, brush clarified butter b/w the layers instead of olive oil. that's what we've always done and it's awesomely buttery

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  2. test it commAugust 18, 2009 at 6:44 AM

    Your spanakopita looks great! The phyllo came out nice and golden brown and flaky.

    ReplyDelete
  3. VWAugust 18, 2009 at 9:06 AM

    Kevin: It's all thanks to your instructions!

    ReplyDelete