Puff, Puff, Pies
Every once in a while – not too often of course – I stop blogging about food for long enough to go cook something. Spinach pie (spanakopita) is one of the first semi-gourmet things I figured out how to make. It’ s one of those dishes that is fairly easy to do but somehow still really impresses people.
Unfortunately, I seem to have run into some bad kitchen karma lately, possibly due to my making fun of gansie and Howie. While shopping for ingredients, I made a major mistake and bought plain old puff pastry dough instead of perfect phyllo. So I had my spinach filling all mixed and ready to go, and opened up my phyllo to discover that instead of 100 sheets of beautiful flaky goodness, I had four doughy layers of puff that would be much better for making some kind of weird English meat pie than the delicate spanakopita.
I grabbed a rolling pin and did some emergency work, flattening them out to more sheet-like layers and then just went ahead and made it anyway. Fortunately, this was one of those “how bad can it be” situations, since it was still a mixture of dough, butter, spinach and cheese.
Recipe, assuming you buy the correct ingredients, after the jump.
For the filling, mix together:
-1 package of defrosted frozen spinach (I think it’s much easier to work with for this than leafy fresh spinach)
-1 chopped yellow onion
-1 block of crumbled feta cheese. I don’t crumble it as small as if you’re putting it in a salad – I like to leave it in bigger chunks so you get some nice big tastes of it.
-Season to taste with salt, pepper, garlic powder.
Construct the pie in a large pyrex dish:
-Melt 1/2 stick of butter. Using a pastry brush, grease the bottom of the dish.
-Spread layers of the phyllo across the dish, liberally buttering them with the pastry brush every 3 or 4 layers.
-After about 15 layers, spread your spinach filling across the phyllo.
-Add 15 more layers of phyllo on top of the spinach in the same manner – make sure to butter the top layer so you get that crispy brown finish.
-Bake at 375 for 45 minutes or until you get that golden-brown goodness.
If there are any Greek grandmas out there, let me know if I missed anything.