After only trying Greek food for the first time last year, I have been busy at work making up for lost time. All those years when I turned up my nose at those “funky” foods with yogurt, sweet spices, spinach, and olives- what a waste. I am now enamored with Mediterranean cuisine in all forms.
For those who have never had spanakopita before, it’s a pastry of phyllo dough filled with a spinach, nuts, and cheese. It’s warm, crunchy, and cheesy all at the same time- perfect as a side dish with some lamb or a main dish served with a Greek side salad. Making homemade spanakopita seems like an intimidating and long process, but it really isn’t. It takes a little more effort than a microwave dinner perhaps, but the results are so much better. The only step that might pose some difficulty is buttering each phyllo dough and layering. I’ll be honest- I often don’t bother with buttering each sheet when I am feeling lazy, and it still tastes good.
(On a side note, I am very proud of these pictures. I have taken dozens upon dozens of pictures of Spanakopita, but these are the first to actually look appetizing- all thanks to a new camera from my uncle!)
SPANAKOPITA
Adapted from Ina Garten
INGREDIENTS
12 cups fresh baby spinach
1/2 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 tablespoons chicken stock
2 eggs, lightly beaten
1/2 ounce Romano cheese, grated
1/2 teaspoons grated nutmeg
Salt and pepper
3 tablespoons pine nuts, toasted
4 ounces goat cheese, crumbled
12 sheets phyllo dough
3-4 tablespoons melted butter
Kosher salt
DIRECTIONS
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Heat a large skillet over medium heat. Add spinach and cook until wilted. (You may need to do this in two batches if you don’t have a skillet large enough). Cool in a colander. Drain and squeeze out excess water. Set aside.
Heat a medium skillet over medium heat. Heat olive oil and add onion. Cook for 5-7 minutes, until golden brown and tender. Add garlic, and cook for 1-2 additional minutes until fragrant. Deglaze the pan with chicken stock and continue to cook until all liquid has evaporated. Cool and set aside.
In a large bowl, combine eggs, Parmesan, nutmeg, spinach, onion, and garlic. Season with a generous pinch of salt and some freshly cracked black pepper. Fold in a pine nuts and goat cheese.
Working with 3 sheets of phyllo dough at a time, brush each layer with melted butter as you layer then on top of each other. Cut the sheets in half lengthwise. Place a dollop on each strip of phyllo dough. Fold in a triangular shape as if you were folding a flag. Place on baking sheet fold-side down. Repeat with remaining phyllo dough and filling. Brush the tops of the spanakopita with melted butter and sprinkle with kosher salt. Bake for 25-30 minutes, until tops are golden brown. Let cool for 3-5 minutes on baking sheet before eating.
Makes 8 spanakopita. Serves 2-4.
Heat a large skillet over medium heat. Add spinach and cook until wilted. (You may need to do this in two batches if you don’t have a skillet large enough). Cool in a colander. Drain and squeeze out excess water. Set aside.
Heat a medium skillet over medium heat. Heat olive oil and add onion. Cook for 5-7 minutes, until golden brown and tender. Add garlic, and cook for 1-2 additional minutes until fragrant. Deglaze the pan with chicken stock and continue to cook until all liquid has evaporated. Cool and set aside.
In a large bowl, combine eggs, Parmesan, nutmeg, spinach, onion, and garlic. Season with a generous pinch of salt and some freshly cracked black pepper. Fold in a pine nuts and goat cheese.
Working with 3 sheets of phyllo dough at a time, brush each layer with melted butter as you layer then on top of each other. Cut the sheets in half lengthwise. Place a dollop on each strip of phyllo dough. Fold in a triangular shape as if you were folding a flag. Place on baking sheet fold-side down. Repeat with remaining phyllo dough and filling. Brush the tops of the spanakopita with melted butter and sprinkle with kosher salt. Bake for 25-30 minutes, until tops are golden brown. Let cool for 3-5 minutes on baking sheet before eating.
Makes 8 spanakopita. Serves 2-4.
cinnamon freud 