Spanikopita Greek Dinner

I had some leftover phyllo (filo) dough in the freezer so I decided we should have a Greek Dinner. All the recipes here serve four to six depending on appetite, however if you do decided  (As I did) to make everything here, no one at the table will go hungry.

Beware; this meal is heavy on the feta so if you don’t like feta, you might want to move on to something else or substitute a ricotta salata in the salad. I highly recommend both the spanikopita and the fennel and artichoke au gratin. They are horribly indulgent. 

We paired this with an American Sauvignon Blanc (Yes there is such a thing) a crisp dry counterpart to the creamy cheese and fennel; however a Rioja or Beaujolais would complement the cheese just as well should you desire a red wine. For a non alcoholic accompaniment try white grape juice topped off with a little seltzer water. 

All the recipes are in the following posts except for the rosemary roasted potatoes that can be found here under the Salmon with Highland Whiskey recipe. 

The Menu:

Spanikopita

Tzatziki Sauce

Fennel and Artichokes au Gratin

Green Beans with Fresh Tomatoes and Garlic

Roasted Red Rosemary Potatoes

Grilled Apricots with Honey and Almonds

For the Spanikopita:

Ingredients:

One package from a 16oz twin pack of phyllo (filo) dough

½ Cup of melted butter

1 Egg

6 oz of feta cheese

1 16oz package of frozen spinach thawed

½ Teaspoon of finely chopped rosemary

3-4 Grinds of fresh black pepper

1 Egg beaten lightly with a tablespoon of water

Method:

Preheat the oven to 350 degrees and grease up a large cookie sheet (or two small cookie sheets)

Method:

Mix the egg, feta, spinach and rosemary in a large bowl till well combined set aside. Place the thawed phyllo (filo) dough on a cutting board and cut lengthwise into three long strips making sure you cut through all the layers. Cover three of the strips with a clean towel and place one on a clean cutting board. Working quickly (so that the dough does not dry out, because it will and then it gets brittle and impossible to work with) brush the filo strip with the melted butter. Then place two tablespoons of the spinach mixture on the strip about an inch from the bottom. Picking up only the top two layers of the right hand corner fold the dough and filling over to make a triangular shape. Continue to fold up the strip until you are left with a triangular shaped pastry (It’s rather like folding a flag for storage). Place seam side down on baking sheet. Repeat these steps with remaining dough and filling.

Make sure triangles are not touching each other, and brush with the egg beaten with the water.

Bake for 15 minutes until lightly golden, serve hot or at room temperature with tzatziki sauce.

Note: If you have leftovers and wish to reheat them, do so in the oven or in a toaster oven. When reheated in the microwave they become very soggy and it is most unpleasant; like a wet bus seat on a sunny day.

Makes about 14.

Tzatziki Sauce:

This stuff is great, because its made from grated cucumber. Ok enough with the puns. Traditionally a sauce for gyros and roasted meats, it is excellent as a dipping sauce for spanikopita. Tzatziki is also tasty as a dip for vegetables, pita bread or tortilla chips. I also serve it with fried fish or fish cakes.

Ingredients:

1 Cucumber unpeeled

½ Cup of plain yogurt low fat is fine

2-3 Cloves of garlic chopped fine

1 teaspoon of lemon juice

Grate the cucumber into a colander, and then press out as much liquid as possible. Combine the cucumber with the garlic, yogurt and lemon juice. Chill for overnight or for at least an hour. Add a little salt just before serving but not before. It will make the yogurt watery.