a.k.a. spinach feta pie. Summer weekend in the Adirondaks w. Char, Phil and Rach. Nothing better than a home cooked meal on a beautiful porch, looking out onto the mountains. Char & I collaborated on the spanakopita. I winged it on the filling. Char did the filo. Since little triangles wraps are a pain, we decided just to do it on a cookie sheet- and cut into squares. It was actually, insanely good. Mostly due to the copious amounts of butter- and the sprinkling of sea salt before baking- both courtesy of the lovely Charlotte.
1 package filo dough- important, if frozen, move to fridge the night before to thaw (most boxes come w. 2 packs)
10 oz spinach- i used frozen
1 block feta- I’d say about 3.5oz
handful fresh basil, chopped
1 or 2 cloves garlic, minced
1 stick of butter
olive oil, salt & pepper
Defrost spinach and drain thoroughly, wring out in paper towel. Or if using fresh spinach, cook and drain. Put in mixing bowl w. crumbled feta, basil, minced garlic. Drizzle w. olive oil. Salt & pepper to taste.
Unwrap filo. Melt butter in microwave. While working, lay stack of filo on a cookie sheet- cover w. damp paper towel to keep it from drying out. On another cookie sheet, take a pastry brush, paint on a thin layer of butter. Lay down a piece of filo. Brush thin layer of butter and repeat until you have used half the pack. Spoon filling, leaving a small border around the edges. Layer and butter filo, using the rest of the pack. Press down on border edges. Sprinkle top w. sea salt. Bake per directions on filo box- keep a good eye until it turns golden brown. I did 30-35 mins at 350 degrees (even though the filo box said 50 mins)
Honey w. cheese on bread- a wonderful thing. Goat cheese, mascarpone or ricotta work especially well. And this sunflower seed bread, from the Adirondak’s farm stand, so fresh- so good. Of course, regular honey works fine. But as I had some leftover Lavendar Mint (an actual hybrid herb) which has a bit of an anise flavor- so I decided to infuse the honey, which is actually pretty easy. All you do, wrap herbs in a bit of cheese cloth, tie w. twine. In a double boiler, or I use a pyrex bowl over a small saucepan, boil water below and pour about a cup of honey in top bowl. Add little bag of herbs, cooking honey for about 20-30 minutes, test to see how much flavor has come in. Pour in these great little mason jars- make sure to press on herb bag to get all honey out- last bit is the most flavorful. If you don’t have the cheesecloth, or a mesh tea bag, can put the herbs straight into the honey, you just then have to strain after you are done.