Tori’s Writing Hole

Hmm, my second food post in a row. A few days back, I made Spanakopita for the first time. I’m not Greek, and actually never tasted the dish until a couple of years ago (due to the fear of spinach - greensophobia? - that my mom put into me since I was young). I found out I actually like spinach! I like feta too! So, I decided to make some of this lovely dish for myself.

Last weekend, we went to the Troy Farmers Market for the first time. Nice - a small space but plenty of vendors (including evilly yummy pastries). While there, I had to buy some of the fresh goat’s milk feta I saw for sale. It called to me. I thought of spanakopita right away, so I went in search of some spinach and bought some baby spinach to go with it.

I looked for a recipe that seemed “right” to me, but most of the spanakopita recipes seemed to be missing something - so I glommed a couple together and made my own. Next time, I think I’ll replace the dill with some parsley.

Spanakopita

• 1.5 lbs baby spinach, well rinsed, chopped
• 1 bunch green onions, rinsed and chopped (including tops)
• 1 clove garlic
• 1 small bunch dill, chopped
• 8 tbsp butter (2 tbsp + 6 tbsp melted)
• .25 to .5 lb feta cheese
• 3 eggs, beaten
• salt and pepper to taste
• .5 lbs phyllo dough, thawed

Preheat oven to 350º. Melt 2 tbsp butter in frying pan and sauté onion and garlic until translucent. Add dill and spinach to pan, cook until just wilted. Take off of heat. Crumble feta and mix with eggs, salt and pepper, and then carefully add in spinach mixture (take care not to cook the eggs). Brush bottom of 8″x8″ pan with melted butter, and layer phyllo onto dish, coating each layer with butter before laying the next. Use 1/2 of phyllo, then top with spinach/feta mix. Repeat the phyllo process, making sure to coat the last layer with butter. Score the phyllo on top with squares, and put into oven. Bake for 30-40 minutes, or until phyllo looks golden brown.

This did make a hit with everyone, including Julia.

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