Spanakopita (pix heavy)

[Ellen Forradalom]

Reposted from the Lounge to the C&B Group at the suggestion of Husb2Sparkly.

I try to make a nice dinner on Fridays. Tonight I decided to make spanakopita, the Greek spinach and cheese phyllo pie which one finds in Greek restaurants and diners.

You're going to need some authentic Greek ingredients. Talk to this man

at Athens Grocery, 324 S. Halsted Street, Chicago, IL 312/332-6737.

He can sell you a half pound of

and a quarter pound of

and a quarter pound of mizithra cheese, which looks like


While you're at it, pick up a box of

There's no substitute for that.

And keep your grubby paws out of the olive bucket, willya? Jesus.


For the filling you'll need a whole lot of

and some of

and also


It's a messy business--spinach leaves and phyllo shards get everywhere--so to clean up any stray bits of food on the floor you'll need a


Wash and stem the spinach and set it to steam lightly for a few minutes. Chop and saute the onion.


Combine all the filling ingredients in a big bowl.


It's time to assemble the pie. Preheat your oven to

and get out your

Those clumps of bristles sold as 'pastry brushes' at the supermarket won't do. Go straight to the hardware store and get a real brush.

Open up your package of phyllo

Brush some molten butter on the bottom of the pan, lay half a sheet in the pan and brush again with butter:

Folder over and brush again:

Repeat with four more sheets of phyllo.
Spread the filling in the pan

At this point, realize that you forgot to add the

Remove the filling with a

and add the lightly-beaten eggs. Realize, also, that you forgot to add the nutmeg.
"Honey, do we have any nutmeg?"
"How am I supposed to know?"
Add a pinch of pumpkin pie spice and hope no one notices. Replace filling in pan.

Lay more phyllo as described above:

Put it in the oven. Clean up a big-ass

After 40-50 minutes it'll come out

Let it cool down for a while.
Serve

and enjoy with

in the company of friends and family.

Recipe

[Stinky The Clown]

1. "Add a pinch of pumpkin pie spice and hope no one notices"

Oh man oh man have I been there more than once .... very good improvisation!

And there's nothing wrong with Italian Olive Oil!!!!!

Welcome to the forum! The greatest place on DU!

:hi:

[Ellen Forradalom]

2. Cooking is the fine art

of improvising with what you have.

[eleny]

3. My pick for best picture goes with this wording...

"It's a messy business--spinach leaves and phyllo shards get everywhere--so to clean up any stray bits of food on the floor you'll need a..."

Perfect. They catch every crumb. I have no crumb experts around here any more. A broom is no substitute!

Thanks for a wonderful recipe. You make it look easy, I kid you not. It's because you make it look like fun!

[Ellen Forradalom]

6. It takes a while

Particularly when you're photographing every step in the process.

[regnaD kciN]

11. True, but...

...these




work just as well.

[Nicole]

4. That sounds really good

[NMDemDist2]

5. Ellen, thanks for the wonderful post in out little section of

paradise :bounce:

glad to have you! :bounce:

[Ellen Forradalom]

7. It's really just to thank you

for that wonderful photo and recipe for Hungarian Goulash posted in C&B by .... I forget whom....but I made that recipe and wow, was it good.

[bearfan454]

8. I love Greek food.

Mmmmm.

[supernova]

9. Oh thanks for that Ellen

I LOVE Greek cooking. And spanikopita is da bomb! :woohoo:

You did a great job! What kind of white wine did you serve?

[livetohike]

10. Thanks Ellen

:-) and all those pics are great!

I love Spanakopita.

[Beaverhausen]

12. I hadn't seen this before. Looks so yummy

I love that stuff.