I’m excited to be part of the #FallforGreek book tour this month. I had the opportunity to review the new cookbook by Debbie Matenopoulos, It’s All Greek To Me and, boy, am I glad I did. Not only does Debbie share amazing Greek recipes, she also shares insight into Greece and Greek culture, as well as tips on how to prepare her Greek dishes.
After trying the Feta Cheese Pie recipe (Spanakopita) I have a new favorite recipe (warning to my family, we’ll be eating Spanakopita a lot now!). Fortunately, my family enjoyed the Spanakopita, too. Let me introduce you to my new favorite recipe.
I’d always been intimidated by phyllo dough and have avoided recipes that use it. I do lo-ove spinach and feta cheese so I thought I’d face my phyllo dough fear face on. The recipe calls for phyllo dough sheets, but my grocery store only had the phyllo dough cups. I’m really happy with the way the recipe turned out using the cups (the filling to crust ratio is perfect), so I’ll be using the phyllo dough cups all the time with this recipe. I whipped these Spanakopita up on a busy school day evening, so they’re really easy to make. I love how fresh everything tasted. Before I received the cookbook I’d thought I’d give it away as a gift to a friend that collects cookbooks, but now I’m definitely keeping it for myself. Thanks to Debbie Matenopoulos and BenBella Books, Inc., I’m able to offer you the chance to win your own copy of It’s All Greek to Me in the Giveaway below. But first be sure to print out your own copy of the recipe!
- 1/2 cup extra-virgin olive oil, divided, plus more for baking dish
- 1 bunch scallions, white & tender green parts washed & thinly sliced
- 1/2 large sweet onion, finely chopped
- 2 lbs fresh spinach, coarse stems removed, washed & chopped
- 1 lb brine packed Greek feta cheese
- 1 cup finely chopped fresh dill
- 4 large eggs, beaten
- 1/4 tsp freshly ground black pepper
- 90 phyllo dough cups
- Preheat oven to 350 degrees.
- Heat 2 Tbsp olive oil in a large pot over medium heat. Add scallions & onion; saute until translucent, about 5-6 minutes.
- Add spinach & saute until just wilted.
- Remove from heat, let cool slightly. Transfer to a mesh strainer & squeeze as much excess water as possible from the spinach.
- Transfer spinach to a large mixing bowl. Crumble feta into small pieces and add to spinach mixture. Add dill and mix gently to combine. Add eggs and pepper to the spinach mixture; combine well.
- Place phyllo dough cups into non-stick mini muffin pans.
- Fill cups with spinach mixture.
- Bake for 12-20 minutes until filling is set but before phyllo cups are too brown.
- Cool for 5-10 minutes and serve.
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