Monday, October 18, 2010


Spanikopita, otherwise known as spinach pie, or in my house as "Spank-your-pita", is a very yummy way of getting spinach into your diet.  I made this on a whim one day because I had some puff pastry and fresh spinach that I needed to use up.  I got the basic recipe here.  Of course, I played with the recipe and made variations of my own to make it better and easier.  Here's how I made it:
                                            First I cut up some green onions, about 1 bunch.

Next, wilt your spinach.  If you have already consulted the recipe,
I used bacon grease instead of olive oil to do this.  This adds yum factor.
The above is 1 bag of spinach. It looks like it won't all fit when you put it in your pan, but it shrinks down ALOT!
What your spinach looks like after wilting(the same entire 1 bag), you need to drain it so your filling doesn't run all over the pan. 
After spinach is wilted, saute the onions and some minced garlic, again in bacon grease. 
I had some bacon(where do you think I got all the bacon grease?) strips in the fridge I was saving for a sandwich, but I chopped them up and added them here for good measure, a worthy sacrifice! 
After everything is sauted/wilted up, throw it all in a bowl and add the eggs and feta, and your seasonings.  Mix it all up and you have something that looks like this: 
Spread it out on your puff pastry dough that has already been defrosted and rolled out a bit to smooth out the creases.  Line your pan with parchment paper, otherwise you will be scraping it off the pan and it won't look pretty!  Also try to think of the ultimate positioning of it all rolled up.  It is very hard to pick it up and move it after it is rolled.  Make sure to leave the sides and a little bit at the end free so you can seal it up good. 
Use the edge of the paper to help you roll it up.   
Seal the ends and position it on the baking sheet. 
Bake it at about 350 or so for about 40-45 minutes. Check it at 30 minutes and then determine how much longer you'll need. 
After it comes out of the oven.

Hmmmm, what to do with all this leftover green, bacony, spinachy goodness? OHHHH! I have some ideas!  A spooky halloween punch to drink on a dare, or a much more boring, but highly palatable idea, is to use it for soup flavoring. (Shhh, don't tell my kids I put that in the soup, they'll never eat it!) 
Here is the end product.  Spinach happiness on a plate, with a hint of bacon, the twang of feta, and the healthy goodness of iron without the metallic taste! 
Do I have something in my teeth? Who cares, give me another slice please...

1 comment:

D'Ache' said...