Monday, March 3, 2014

Puff Pastry Brings Spanakopita to the Masses

Once open a time, I tried making spanakopita the right way, with phyllo dough. This was before the age of how-to videos where you could look up every possible method of cooking with just one click. Although perhaps if I'd looked it up, I likely never would have tried cooking with phyllo. Point being, it was somewhat of a disaster.

Years later I probably should have given phyllo dough another try. But as you know from my reluctance to even make pie crust until recently, I'm simply scared of dough unless all of the action is taking place in my bread machine. I had never even cooked with puff pastry — probably because of the phyllo disaster — until a couple of weeks ago, and now I am utterly hooked. Please don't tell me what the ingredients are, I really don't want to know.

With a surplus of feta in my fridge and an extra package of puff pastry, I decided to give this Spinach Pie in Puff Pastry (aka Cheater's Spankopita, as another post stated) a try. And it is magnificently tasty.

As is, the recipe sounded like a bit too much food for my tiny little piece of dough. So I cut back to just one onion and 2 eggs for the inside. In addition, I cut the amount of nutmeg to 1/4 teaspoon, which still was a bit overpowering for my taste. But I'm not a huge fan so use your own judgment.

End result was close enough to a spanakopita for me! Maybe not quite as flakey as phyllo dough appropriately cooked, but it's all about the spinach and feta anyway!

Spinach Pie in Puff Pastry before and after baking.