Spanakopita is Greek spinach pie and it is absolutely delicious. I had it during my first visit to Maine at a Greek festival and I have loved it ever since. I have a lot of great memories from the Greek festival because it was during the visit where Jordan swept me off my feet!
I was nervous about making it because it requires you to use filo dough. It was actually pretty easy to make though. In the pictures from my first attempt, Julie and I decided to make it in a 9x13, but it is normally made into little triangles. I made it again last night in the triangles, and I think I like it better as triangles. Here goes!
Spanakopita
Recipe adapted from David Lebovitz
Made 7 triangles
First you saute the half an chopped onion in a little olive oil until its soft, then add the spinach (I used 1 package frozen and a bag of fresh in the pictures) to wilt it (if you are using fresh spinach). Last night I used frozen spinach. If you use frozen then you need to thaw and drain it thoroughly before adding it to the pan to dry it out a bit more. Season it with a about a tablespoon dried parsley and a little salt and pepper (don't over salt because the feta adds some salt as well).
Next, prepare the filo dough. You can find filo in the frozen section of the grocery store next to pie crusts. You have to keep it covered with plastic wrap and a damp cloth, taking sheets out as you need them. If you make it a 9x13, grease the pan, and then place your first sheet of filo in the pan, making the dough go up the sides of the pan. Brush the sheet with butter, and then add another sheet. Continue adding 4 more sheets.
In a mixing bowl, mix spinach and onions with 1 egg and 6 oz. crumbled feta cheese. Pour the mixture into the 9x13, and then add 6 sheets of filo over the spinach, brushing each layer with butter. I know it seems like a lot of butter, but it makes yummy and flaky! Fold the excess over the top to seal the edges.
Bake at 350 for about 30-45 minutes until its golden brown on top.
Cut squares and serve it with rice or coucous with honey.
Here is picture of my helper/hand model Julie washing the spinach:
Honey Mustard Chicken was the first recipe I tried this past week, and it turned out really well. I was a little skeptical because I'm not a huge fan of honey mustard, but I was pleasantly surprised! I followed this recipe for the most part only adding extra broiling time and extra sauce since I only cooked two chicken breasts. Serving it with rice and edamame gave the dish an Asian twist. This is a great dinner for a weeknight because it is soo quick and easy! Hope you guys give it a try.
