In the Kitchen: Spanakopita

Friend of the show, Chef Sherry Swanson, was in the kitchen showing us a great way to painlessly up the ante on the amount of vegetables we eat…  For example, by simply adding salty or sour/tart flavors to greens, it makes them much less bitter and more palatable. 

Sherry stresses that you should celebrate the vegetables you eat by preparing them with as much care and enthusiasm as you would your favorite cut of meat.  Cook with seasonal vegetables and change out your palate with the seasons.

Chef Swanson offers hands-on classes at The Kitchen at Whittemore Crossing in Middlebury.  For more information be sure to check out her website at www.aculinaryexperience.com .

Spanakopita (8 Servings)

4 Tbs Unsalted Butter

1 Large Onion, chopped

1 Bunch Green Onions, chopped

½ Cup Fresh Dill, chopped

2 lbs. Spinach, rinsed and chopped (or 4 pkgs frozen chopped spinach thawed and well drained)

Pinch of Cayenne Pepper (to taste)

2 Cups Feta Cheese, crumbled

8 Sheets Phyllo dough

¼ Cup melted butter

Preheat oven to 350 degrees.  Lightly oil a 9x9 inch square baking dish.

Melt 4 Tbs butter in a large skillet over medium heat.  Saute onion, and green onions, until soft and lightly browned.  Stir in spinach and continue to sauté until spinach is limp, about 2 minutes.  Add the dill and cayenne and season to taste with salt and pepper.  Continue cooking until all or most of the moisture is evaporated.  Remove from heat and set aside to cool.

In a medium bowl, crumble the feta.  Squeeze out any excess moisture in the spinach mixture and mix with the feta.  Lay 1 sheet of phyllo dough in prepared baking dish, and brush lightly with melted butter.  Lay another sheet of phyllo dough on top, brush with butter, and repeat process with two more sheets of phyllo.  The sheets will overlap the pan.  Spread spinach and cheese mixture into pan and fold overhanging dough over filling.  Brush with butter, then layer remaining 4 sheets of phyllo dough, brushing each with oil.  Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown.  Cut into squares and serve while hot.