Spanakopitas, spinach pie for you gringos, is always truly delicious. And living in Detroit with a plethora of Greek restaurants, it is always at the the ready. But this recipe is special as my friend Julie actually made it from scratch and had us to dinner. Julie is funny and smart (she was her high school class president after all) and a great cook - the tifecta of qualities that I look for when forming relationships. It is not an understatement that a creation "From the Kitchen of Julie Greenfield" is never overlooked. But apparently, Julie has always been intimidated by phyllo dough - which is funny because to me the dough should be wary of her mad skills! Nevertheless, after seeing Ina Garten (aka Barefoot Contessa) make this recipe on TV, she decided to try to it. Julie had also invited a vegetarian to to the dinner so she thought this would make a great main for her and a side for the rest of us. Julie says: When I started to make the recipe, I thought it looked much bigger on tv and was afraid the 8" pan made the dish look dinky. The recipe called for melted butter to be slathered on top of the finished product. I did this and of course, the butter dripped all over the oven, creating A LOT of smoke and setting off the smoke alarm. When all was said and done, it came out perfectly, we have over half the pie left over (small in diameter but large in height) and my vegetarian friend was a no show. And, it's true, when we arrived all of the windows were open airing out the house from the smoke. The finished product was delicious, the company and conversation stimulating and a great time was had by all.
My Big Fat Greek Wedding, a little movie that turned into a big hit in 2002. It's a classic story - ethnic girl meets WASPy boy and falls in love, much to the chagrin of both sets of parents. It is also the classic story of an aspiring writer/actress who sets out to make an independent film on a shoe string budget that ends up being the sleeper hit of the year - I mean hadn't we seen this before with Rocky? And, of course it all ends up being a big nothing - fame and success being fleeting and one-hit wonders a dime a dozen.
The Recipe:
- 1 cup chopped yellow onion
- 1/4 cup olive oil
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces) Ina having given no indication of what variety of feta, and Julie having 6 to choose from at the market, selected the Israeli - in support of her people
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
