making food from anywhere, with anything

The average Australian will consume 18 beef cattle and 90 sheep in his or her lifetime.


Hello everyone.

Yet another fun fact about Australia and food.   I sense a trend…anyone who guesses what sparked my latest obsession with Australia gets a prize.  Seriously, I’ll mail you something food related (disclaimer: this doesn’t count for people who already know the answer)!

Tonight, I decided to use the rest of my frozen phyllo dough.  It’s been in the freezer since February, and I was afraid it was just going to dry out if I kept it in there longer.

So, after consulting this very good site about the basics of spanakopita, I decided to go my own way about it.  For those unfamiliar with Greek cuisine, spanakopita is a spinach pie made with phyllo dough as the crust.  I’ve always been too intimidated to make this, but once you get the hang of working with the dough, it’s really easy.  Really.

a different sort of spanakopita

Ingredients:

1/2 bag of spinach, chopped

1/2 cup of feta, crumbled

1/3 cup marscapone

2 eggs, lightly beaten

salt and pepper to taste

1/4 cup olive oil

phyllo dough

other herbs like dill, parsley, or even onions.  you can really put what ever *fresh* herbs you want into this, it’s a blank canvas.  i just had nothing on hand.

Method:

(preheat oven to 350F)

1. mix the spinach, feta, marscapone, salt and pepper in a bowl.  (frustrated because the marscapone is sticking to the spoon you’re haplessly abusing your mix with?  well, the only solution is to use your hands.  sure, it may be gross or…icky, even.  sure, it may make a nasty squishing sound when you dive your hands in.  but, it’s the best method.)

2. brush bottom of an 8×8 (or 9×11, whatever you have) pan with olive oil.

3. place a sheet of phyllo in the pan.  brush the top of it with olive oil.  put another sheet on top of that, and repeat this process until you have 6-8 layers.

4.  place the spinach mixture on top of the phyllo dough layers in the pan.  spread it around evenly.

5.  plae another sheet of phyllo on top of the spinach mixture, and brush with olive oil.  place another sheet on top of that, and repeat this process until you have another 6-8 layers.

6.  bake  until the top is a golden brown, for about 30-50 minutes.

This was so good!  Next time, I will definitely add the fresh herbs because it lacked a little bit of flavor.  However, the marscapone made the filling pretty creamy, which was very pleasant.  Yes, pleasant.

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2 responses

  1. Mom

    I know that answer! I know the answer!

    23/04/2010 at 7:23 pm

  2. hahaha. 😉

    23/04/2010 at 7:28 pm

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