Authentic Greek Spanakopita ~ Greens & Feta Pie from the Land of Plato
So here's why you pay me the big bucks.
It's to bring all those itty bitty techniques in making a dish that takes from the realm of ouchie to easy.
We're talking Phyllo here.
Ask anyone who is non-Greek and they'll tell you just how scary it is working with Phyllo because the sheets tear or because they can't get it all smooth and perfect. On the whole, the idea of working with Phyllo is a nerve wrecking affair. Enter Xanax.
And then talk to a Greek person (one who cooks that is) and they'll tell you just how little time they spend worrying about the Phyllo.
Hardly any actually!
The top sheets out of the packet are sticking together?
So what? Just peel them apart gently.
Sheets tearing in the process?
No worries! Hide those at the bottom! As long as your top 3 sheets are pretty, it's all good.
In short, stop worrying about the Phyllo!
Plus, I have a technique that makes it even easier. And that's 'stacking'. Stop fooling around with one sheet at a time. It's inefficient and takes twice as long. Instead stack the sheets, plonk them all together onto your dish and you'll be done in no time.
Without the Xanax.
For details on all that, you'll just have to read along, scroll down, look at pics and follow what you see.
Meanwhile, lets talk filling for a minute. I love the filling that goes into this. Sauteed onions of at least 3 varieties is my favorite; green, yellow and red. To which is added, loads of spinach and chopped parsley. And a touch of nutmeg to keep it real. And finally, lovely, creamy feta with a bit of cottage cheese but never ricotta.
When I speak of feta, I'm talking about the stuff that comes in big blocks from the Middle Eastern store of Turkish or Greek variety. None of that dried up crumbled stuff from your regular grocery store, folks.
Considering that you should buy your phyllo from such store to begin with - #4 phyllo, Athena or Apollo brands please, it's worth the trip to buy both.
Needless to say, when layers of Phyllo, smothered in your love and butter come together, nestle that delicious filling, few things in life are more delicious or more comforting.
Truth be told, I could eat this every single day and never be tired of it. Warm or room temperature no matter. If only my hiney and expanding waistline would heed, I'd be so good.
But never mind me. The more important thing here is that I took a batch into work and my very Greek boss who is the Queen of Spanakopita gave it her nod of approval saying it's just the way to she makes it.
Spanakopita ~Spinach Pie from Greece
1-1/4 lbs. spinach, frozen (thawed)
1/3 cup olive oil
yellow onions (to yield 1-1/2 cups diced)
red onions (to yield 1-1/2 cups diced)
2 bunches green onions, diced (incl. 4 inches green portions)