Wednesday, January 5, 2011

The Food I Shove Into My Mouth

I heart spanakopita. A whole bunch.

Yesterday as I was looking in my fridge trying to figure out what to make for a side dish for dinner, I discovered that I had phyllo dough, butter, spinach, and ricotta cheese - all the important spanakopita ingredients! Yipee!

So I made some.

And then I ate some.

And I ate some more.

And by the time my husband got home from work and the rest of the dinner was finished, I had eaten half of the spanakopita. Don't hate. :)



In a bowl, combine spinach, ricotta, salt, pepper, onion powder, garlic powder and parmesan cheese.



Arrange 6 sheets of phyllo dough, one on top of the other, brushing each sheet with butter. Spread the spinach ricotta mixture on top, leaving a 1/2" border all across.



Like so.



Add 6 more layers of phyllo dough, again, each brushed with butter.

Now for the kicker, the thing that makes this spanakopita extra fantastic - sprinkle it with kosher salt. It's such a little detail but it makes all the difference.

As in, my uncontrollable need to eat half of the spanakopita before dinner, kind of difference.



Bake at 375 for 15-20 minutes, until golden brown.



Using a pizza cutter, cut your spanakopita into squares, rectangles, or triangles, or circles, or really any shape you want. I was too impatient to do anything fancier than a square.



Oh my goodness. This is one of those dishes that deserve some serious love.

Spanakopita
Serves 8

12 sheets of phyllo dough, thawed
1/2 box frozen spinach, thawed and drained
2/3 c. ricotta cheese
1/3 c. parmesan cheese
kosher salt and pepper
dash of onion powder
dash of garlic powder
4-5 tbsp. butter, melted

In a bowl, combine spinach, ricotta, parmesan, onion powder, garlic powder and season with salt and pepper.

On a baking sheet, lay one sheet of phyllo dough. Brush the top with melted butter. Repeat until you have 6 layers. Spread spinach-ricotta mixture over the top, leaving a 1/2" border. Top with another 6 layers of phyllo dough and butter. Pres the edges all together to seal in the spinach-ricotta filling. Sprinkle the top with kosher salt.

Bake at 375 for 15-20 minutes, or until the dough is golden brown. Serve warm.


1 comment:

  1. Oh, my gosh! This sounds wonderful. I might even have to get over my ignorance of phylo dough. I tried to use it once, and it was dry. I think I needed to use butter on it. This sounds like a great, basic, "jumping off" sort of recipe. If I could do the phylo thing, I could do tons with this. Looks like I need to do a grocery run. Thanks for the idea!
    ~~Lori

    ReplyDelete

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