22 February 2010

Playing with food: spinach pie, or a giant round spanakopita

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I love making spanakopita because it's yummy and a perfect recipe for an impatient cook like me. You have to work pretty quickly when using phyllo dough, so my innate desire to hurry is actually beneficial.

When I made it last week, I realized I did not have enough spinach on hand, so rather than making a dozen or so spanakopitas, I made a spinach pie. In addition to spinach (fresh and chopped), I included onions, garlic, and feta. Because I also had a few kalamata olives on hand, I chopped them up and added them to the recipe, but I don't think they did any favors to the finished pie. It was still delicious, don't get me wrong, but it was just a bit too much. The olives overpowered the rest of the ingredients.





Spanakopita is actually really easy to make; it's one of the few recipes that I didn't completely mess up the first time I tried it. My hope is that I can eventually transfer my spanakopita skills to making baklava. Unfortunately, the last time I attempted a baklava recipe, I ended up with really dry phyllo and nuts and a very watery syrup. Maybe next time.....

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