Spank-yo-kopita. Spinach Smiles and Feta Dreams

One of the many reasons I started cooking can be summed up in this single story. On a night in late Spring, I was frantically running around my kitchen preparing my "famous" chicken kebabs and my equally famous version of spanakopita, trying to impress my very foodie guests coming to stay for the weekend. Aaron's cousin and his wife were coming in from NYC and I was dead-set on making a culinary impression. Really, my kebabs were to be the star, I par-grilled them, and as they got settled, stuck them on warm in the oven. Well of course I got completely wrapped up in conversation and forgot to take the kebabs out of the oven, and I nearly CHOKED on my first bite of chicken. That is how dry that chicken was. SUCH an amateur mistake. Adam, Aaron's cousin, kept on chewing even though I KNEW they were inedible. Finally I forced everyone to admit my failure, and we sat around and picked at my successful spinach pie dish and munched on greek salad, laughing at my own jokes of self-defeat. Sadly, Adam left this earth not too long after that visit, but I will always remember his smiling eyes trying to choke down a piece of sandpaper chicken across the table from me. It's the great memories like that that make me smile every time I make this dish. It's a bit of work, but totally worth it.   Filled with antioxidant-rich swiss chard, kale, and spinach, with that cheesy creamy tang from the yogurt and feta, buttery and flaky layers of phyllo dough- its a winner.

Spanakopita

2 leeks, chopped and rinsed

4 cloves garlic, minced

1 lb fresh spinach

1 bunch swiss chard, chopped

1 bunch kale, chopped

1 tbs salt

1 tsp freshly ground black pepper

1/4 cup fresh dill, chopped finely

1 bunch scallions, chopped finely

1 cup nonfat greek yogurt, strained

1 cup creme fraiche (can get at whole foods or specialty markets)

1/2 cup goats milk feta, crumbled

1 egg, lightly beaten
1/2 stick unsalted butter, melted

1/2 cup extra virgin olive oil
1 egg + 1 tbs water, beaten (for egg wash)

Step 1: Preheat oven to 350 degrees fahrenheit. Heat a large pan to medium-high heat, add some olive oil, just to coat the bottom of the pan, add in your leeks and stir to coat for about 2 minutes, then garlic, for another 4-5 minutes until leeks are soft.

Step 2: Add in your kale, swiss chard, and spinach, season with the dill, scallions, salt and pepper (seems like a lot of salt, but its a lot of veg!) let cook down until soft, about 5 minutes. Line a bowl with paper towels and transfer the mixture to the bowl, cover with more paper towels and squeeze as much liquid as possible out.

Step 3: In a small bowl, combine yogurt, creme fraiche, feta, and the egg and stir to combine. Set aside.

Step 4: Time to assemble. Combine the melted butter and olive oil in a bowl. I use a square dish for this, using a pastry brush (or sauce brush, doesn't matter as long as its gentle) brush the bottom of the pan and begin to layer with phyllo dough. Be gentle, the dough tends to break and tear. I go length, brush the layer with the olive oil/butter mixture (center and edges) and then width, and repeat. After you have a good 10 layers, add your greens mixture.

 

Yes my hands look purple, I no not why. 

Step 5: Start to layer the top, and finish the package- alternating butter/olive oil mix in between layers. Cut off the edges (doesn't have to be perfect!! lets call it "rustic") Brush with egg wash and slit the center softly (don't pierce through to the greens)

Hi you baby dill!

Step 5: Place in the oven for approximately 1 hr and 15 minutes- some ovens are hotter than others, check out the top it should be brown and beautiful.

Let cool slightly, slice with a sharp knife, pair it with a nice acidic garden salad and you've got yourself warm happy tummy. ENJOY!