This morning, the dog's orange, rubber, can be folded-like-a-taco frisbee was swept into the lake by a huge gust of wind. Want to see a dog swim rapidly in circles? Lose their frisbee.
Life is all over the place sometimes and it's easy to get down... I speak from experience (see: previous immigration
rant post). However, little victories are also pretty magical sometimes like removing one word to fix a massive programming glitch, finding the orange frisbee washed up on shore a half mile down or making perfect spanikopita.
Greek food, besides the archetypal greek salad, is a cuisine I have little to no experience with. Phyllo dough is a whole giant shit storm of pastryness I have also zero experience with as it just looks uber scary in its flaky deliciousness. Here's a secret though... it's super easy.
As for little victories, making some damn good spanikopita definitely counts and the world magically seems to be all as it should be... or at least for one flaky bite.
Spanikopita (Greek Spinach Pie)
- adapted from Food52
- adapted from Food52
24 sheets phyllo dough
1-2 tbsp butter - melted
2 large bunches fresh spinach
2 tbsp olive oil
3 cloves garlic
splash white wine
8 oz feta cheese - crumbled small
1/4 c parmesan cheese - grated
2 sprigs fresh oregano - chopped
1-2 tbsp fresh basil - chopped
1-2 tbsp fresh mint - chopped
juice from 1/2 lemon
s&p - to taste
Preheat oven to 350F.
In a large pan or pot, saute garlic in olive oil until fragrant. Add spinach and few splashes of wine. Steam until spinach is wilted. Set aside to cool.
Squeeze excess liquid from spinach and place in mixing bowl. Add cheeses, herbs, lemon juice, egg and s&p to taste. Stir until combined
Slice phyllo dough into 3.5-4'' strips. Using your fingers or brush, dab a bit of butter sporadically over each sheet before placing the next layer on top. Repeat with butter/layer process until you have 3-4 sheets.
Place approximately 2-3 tbsp of filling at the bottom end of the strip of phyllo dough layers, in the center. Fold the right bottom corner up and over to the top left of the filling to form a triangle. Take the bottom left corner and fold up to create a second triangle. Repeat process until you reach the end of the phyllo dough. Seal any remaining dough to the body of the pie with butter.
Continue process until all filling is used. Place pies on baking sheet an inch or so apart.
Bake approximately 15 minutes or until golden brown and crispy. Let cool and serve slightly warm.