Happy New Year Everyone! I hope this post finds all of you well. Regrettably, my last post was several months ago, but I hope this gave you a chance to scroll back and look at some of my past posts and recipes—especially my newer followers.
Let me catch you up on what has been keeping me away. Like most people, the holidays kept me very busy—Baking, decorating and shopping. In addition the second book in The Gift Saga was about to be published and I was inundated with details and decisions.
I’m happy to announce the continuation of Evanthia’s Gift is now available on kindle and in print and is titled Waiting For Aegina. Just as I had in Evanthia’s Gift, I added recipes between some of the chapters—spanakopita, stuffed peppers, eggplant dip and Loukoumathes.
Today is a social media event day, which celebrates Greek food and culture. If you #GreekDinner you can find posts by Greeks from all over the world sharing a meal, a story, their blog, business, or books. You can go to my Facebook, Twitter and Instagram to see how I celebrated and what I cooked for this event.
It’s been a while since I’ve shared a recipe with you, so here is one for Spanakopita.
2 pounds fresh spinach
1 teaspoon kosher salt
6 finely sliced scallions
1 medium onion, diced
¼ cup olive oil
½ cup loosely packed fresh parsley and mint combination, chopped
¼ cup fresh dill, chopped
2 pounds imported Greek feta cheese, crumbled
¼ cup breadcrumbs
2 eggs, lightly beaten
Pepper to taste
A dash or two of nutmeg
1 pound packaged phyllo
1 cup unsalted butter, melted
Preheat oven to 350°
Sauté the scallions and onion until tender. Normally, what most people do, and what I’d always watched my mother do, was to sauté the spinach, and then squeeze out the excess liquid. This is where I decided to cheat a bit. I saved myself the aggravation of all that pressing and draining and it paid off! It was a risk, but it was worth the try.
In a huge bowl, toss the spinach, sautéed scallions & onions, parsley, mint, dill, breadcrumbs, salt, pepper, nutmeg, eggs and the feta together. The spinach is going to melt down when it cooks in the oven and, by not sautéing it beforehand, it won’t wilt down as much.
Grease a large baking pan and lay 8-10 phyllo leaves down, brushing each layer with butter. Spread the filling over the buttered pastry leaves. Lay another 8-10 leaves on top, brushing each leaf with butter. Tuck in any overhanging phyllo edges. Score the spanakopita with a sharp knife into square pieces. Pour any remaining butter evenly over the top. Bake for 45 – 55 minutes until golden.