The Daily Grind, Chop and Fry

You would think I grew up with my Yaya making this, but I didn’t even have a Yaya. I have opinions on how this should be made, and if  it isn’t right, I am very disappointed. I was lucky in that before I ever tried to use filo dough, I watched my Greek friend Angela (pronounced An-GHEL-uh) make Spanakopita in our tiny, counterless kitchen in Boston. The number one trick is you have to work fast. Get everything ready, keep the dough covered up as much as you can, and don’t stop for anything. Purists will no doubt shudder at the suggestion of using spray olive oil, but at least for the bottom and center layers it is a huge boon, and the quality of the product has really improved in the last few years. It also makes a much healthier dish.

Because this is part of Easter Dinner, you might want to make the spinach filling the day before. It will keep just fine – just beat and mix in the eggs right before you are about the assemble the dish.

I’ll post a photo on Easter. It will be beautiful, it always is. (Edit – I forgot about my stupid oven. It is not tall enough inside, and things brown too quickly on top if I am not careful. The Spanakopita isn’t quite as beautiful as usual; I’m thinking about making it in little triangle packages next time.)

2 lbs spinach
1 tbsp olive oil
1 small – medium onion, chopped
2 cups cottage cheese
1/4 lb. feta cheese, crumbled
4 eggs
1 tbsp flour
salt & pepper
Fennel or anise seeds for topping, if desired

1 lb package defrosted filo dough
1/2 lb butter or can spray olive oil
(See tips on working with filo dough if you’ve never used it before.)

Chop and cook the spinach, adding salt and pepper. In large bowl, mix together with remaining ingredients.

2 pounds is a lot of spinach before it cooks down. You can fit one pound in a standard wok, but as you can see, it doesn't amount to much in the end.

Grease a baking pan with some oil, put a layer of filo dough that has been buttered or brushed with oil in the bottom of the pan. Drape the excess over the sides of the pan, and add another layer, making sure to cover the entire bottom of the pan. Be sure to put a little butter or oil between each layer – this is what makes it crispy.

When you have used 8 sheets of pastry for the bottom layer, spread half of the spinach mixture on the pastry in the pan evenly. Fold the excess pastry over the top of the filling. Then pile on 8 more layers of dough, again draping the extra over the sides, and spread on the rest of the filling. Top with as much as the remaining filo dough as you can fit, and fold the excess as neatly into the corners as you can. Top with some butter and sprinkle with the seeds, if you are using them, and bake at 375 for about 45 minutes, or until the top is beautifully golden.

Shopping List

1 lb package filo dough
1/2 lb melted butter or can spray olive oi
2 lbs spinach
olive oil
1 small – medium onion
2 cups cottage cheese
1/4 lb. feta cheese
4 eggs
flour
Fennel or anise seeds