Friday, February 1, 2013

Perfect for a "big game" party...

Spanakopita Ingredients 1 1/2 pounds fresh spinach, coarsely chopped, stems removed. 1 1/2 cups crumbled feta cheese 1/2 cup freshly grated Parmigiano-Reggiano 4 farmer’s market eggs, lightly beaten 2 tablespoons fresh mint, chopped 1/2 teaspoon ground nutmeg Salt and pepper to taste 1/2 pound prepared puff pastry dough, thawed if frozen 8 tablespoons (1 stick) unsalted butter, melted and cooled DIRECTIONS Preheat oven to 375 F. Heat a large fry pan over medium-high heat. Add the spinach with rinsing water clinging to leaves, cover and cook until wilted, about one minute. Drain well on paper towels, then squeeze out as much of the remaining liquid as possible. Place spinach in a large bowl and add the feta cheese, grated Parmesan, eggs, mint and nutmeg. Stir well to combine. Season with salt and pepper. Lightly butter a baking sheet. Cut the puff pastry sheets lengthwise into three equal strips. Remove one strip and cover the remaining dough with slightly dampened kitchen towel to prevent dough from drying out. Place strip on work surface and brush lightly with melted butter. Place another strip on top, brush the second strip lightly with melted butter. Place a heaping teaspoon full of filling blend about 1 inch from the bottom of the strip. Fold the uncovered end over the filling on a diagonal to form triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the top of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining puff pastry and filling. Bake until golden brown, about 15 minutes. Remove from the oven and transfer to a platter. Serve immediately.

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