Adventures in cooking
This weekend I was in the mood to cook Greek food (or more truthfully, *eat* Greek food). This means that have a wealth of leftovers to show for it, and therefore will not have to eat peanut butter.
Spanakopita is sort of like a quiche, but has phyllo dough for the crust, top and bottom, and is filled with a mixture of feta, goat cheese, ricotta, spinach, and eggs. Unlike a quiche, it tastes more cheesey than eggy, which I heartily approve of. Better yet, my Greek coworker says I did a good job, so I know that it is officially Greek foodie-approved. :)
Spanakopita
2 - 10 ounce pkgs frozen chopped spinach, thawed and squeezed dry
1 cup chopped green onions
10 large eggs, lightly beaten
2 cups (12 ounces) feta cheese, crumbled
2 cups (15 ounces) ricotta
1 cup (8 ounces) goat cheese
2 tbsp (1/4 stick) butter, melted
1 tsp freshly ground pepper
juice of 1 lemon
~20 sheets phyllo dough
rest of butter stick, melted
Mix the first nine ingredients listed above. Set aside.
Clear your countertop. Seriously. You're gonna need space for this. Also unplug your phone or whatever you need to do to avoid distraction. You can *not* stop in the middle of this part.
Use some of your melted butter to grease a 10" x 15" pan. Unroll the phyllo dough and spread the melted butter over each sheet (use a pastry brush if you want, but I dipped both hands and went for it) and layer it in the pan in this way. Each side of the pan will have phyllo draped over the side, on each short side, and two on each long side. These flaps will be brought over the top of the filling to form the top layer. Keep buttering and layering until all the phyllo is layered.
Spread filling in the pan. Bring up the phyllo flaps to encase the filling and brush the top with butter.
Put in a preheated 350 degree oven for 50 minutes. Let cool at least 15 minutes before cutting. I'm told that it's traditionally served at room temperature, but I like it cold from the fridge. When it's hot, it's kind of omelette-y.
Yay Greek food!
Spanakopita is sort of like a quiche, but has phyllo dough for the crust, top and bottom, and is filled with a mixture of feta, goat cheese, ricotta, spinach, and eggs. Unlike a quiche, it tastes more cheesey than eggy, which I heartily approve of. Better yet, my Greek coworker says I did a good job, so I know that it is officially Greek foodie-approved. :)
Spanakopita
2 - 10 ounce pkgs frozen chopped spinach, thawed and squeezed dry
1 cup chopped green onions
10 large eggs, lightly beaten
2 cups (12 ounces) feta cheese, crumbled
2 cups (15 ounces) ricotta
1 cup (8 ounces) goat cheese
2 tbsp (1/4 stick) butter, melted
1 tsp freshly ground pepper
juice of 1 lemon
~20 sheets phyllo dough
rest of butter stick, melted
Mix the first nine ingredients listed above. Set aside.
Clear your countertop. Seriously. You're gonna need space for this. Also unplug your phone or whatever you need to do to avoid distraction. You can *not* stop in the middle of this part.
Use some of your melted butter to grease a 10" x 15" pan. Unroll the phyllo dough and spread the melted butter over each sheet (use a pastry brush if you want, but I dipped both hands and went for it) and layer it in the pan in this way. Each side of the pan will have phyllo draped over the side, on each short side, and two on each long side. These flaps will be brought over the top of the filling to form the top layer. Keep buttering and layering until all the phyllo is layered.
Spread filling in the pan. Bring up the phyllo flaps to encase the filling and brush the top with butter.
Put in a preheated 350 degree oven for 50 minutes. Let cool at least 15 minutes before cutting. I'm told that it's traditionally served at room temperature, but I like it cold from the fridge. When it's hot, it's kind of omelette-y.
Yay Greek food!