Savory Spinach Pie! (with Puff Pastry)

Let's take a wild ride down to the sunny beaches of Greece and tackle a dish so good it makes Zeus himself weak in the knees: Spanakopita. This Greek rockstar is stuffed with all the groupies you want in your green room: chives, oregano, thyme, and parsley, the freshest spinach that's not on a steroid diet, and a double encore of feta and ricotta cheese. Hold your fire, there's more to this epic tale! We've got garlic, a humble ingredient that'll take your tastebuds on a head-banging tour, and eggs holding everything together tighter than a pair of leather pants.

Now, why does this recipe work? It's the harmony, baby! The creamy cheese, the kick of garlic and onion, and the fresh punch from the herbs sing together like a perfectly tuned band. The spinach is the lead guitarist, strong but versatile. Phyllo dough is the unsung hero on the drums, holding the beat and adding that delicious crispy element. Oh, and let's not forget the heady aromatic zest of lemon serenading your senses in the background. The symphony of flavors is as powerfully captivating as a sold-out stadium concert.

In the grand scheme of the culinary world, Spanakopita holds a legacy as Greece's answer to fast food, without the guilt. It's a tribute to how simple, fresh ingredients can come together in a flaky, golden package of pure bliss. If you haven't dived headfirst into the Spanakopita mosh pit yet, it's time you did. This recipe is a backstage pass to a sizzling taste adventure you can't resist. So crank up the stove and get ready to rock the kitchen, 'cause it's showtime, baby. 🤘🏼 Adam

Yield: 8-10

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Greek Spinach Pie! (Spanakopita)

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

• 1 cup Chives, chopped
• 2 tbsp Fresh Oregano, chopped
• 2 tsp Thyme, chopped
• 1.5 cups Fresh Parsley, chopped
• 2lb Spinach, chopped
• 1 Onion, chopped
• 3 Garlic Cloves, minced
• 2 eggs
• 1 cup Feta
• 1/2 cup Ricotta
• Zest of half a lemon
• S+P TT (to taste)
• 1/2 Stick Melted Unsalted Butter
• 1 package Phyllo dough sheets…

Instructions

1. Preheat your oven to 350°F (175°C). Crank up your favorite album because things are about to get Greek in here.
2. Heat a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are translucent and the garlic is jamming its aromatic tunes throughout your kitchen.
3. Toss in your whole band of herbs: chives, oregano, thyme, and parsley. Add the chopped spinach in stages if necessary. Cook until the spinach is wilted and the volume has significantly decreased. Remove from heat and set aside to cool.
4. While your spinach mixture is chilling out, crack your eggs into a large bowl. Add the feta, ricotta, and lemon zest, then mix them until they form a smooth, creamy symphony. Sprinkle some S+P in there to taste.
5. Once your spinach mixture is cool enough to handle, squeeze out any excess moisture (seriously, this isn't a soup, guys). Add this to your cheese and egg mix, stirring until everything is evenly distributed.
6. Now it's phyllo dough time! This stuff is thinner than your patience with your drummer, so handle with care. Lay one sheet of phyllo dough flat, then brush with the melted butter. Stack another sheet on top and repeat until you have a stack of 6 sheets.
7. Spread some of the spinach and cheese mixture onto the phyllo dough, leaving a border around the edges. Roll the phyllo dough into a log, then coil it into a spiral shape on a baking sheet.
8. Repeat the process with the remaining phyllo dough and spinach mixture until you've used all your ingredients. Brush the top of the spanakopita with any remaining melted butter.
9. Pop that bad boy into your preheated oven and bake for about 30 minutes, or until the phyllo dough is golden brown and crisp, and the filling is heated through.
10. Let your spanakopita cool for a few minutes before you slice into it. This isn't just to avoid burning your tongue; it also helps the filling set a little so it doesn't ooze out when you cut it.
11. Serve up your spanakopita with some Greek salad or tzatziki sauce, and enjoy your culinary trip to Greece without ever leaving your crib.

Adam's Notes

• Phyllo dough is delicate and dries out quick, keep it moist with a damp towel as you work.
• Go easy on the salt for the filling, the briny feta is plenty salty. Tag me if you decide to give this one a go!