Wednesday, January 18, 2012
I found a recipe for Spanakopita (Greek Spinach Pie) in a cookbook. I won't post the recipe because it's not mine. There are a number of recipes for this in cookbooks and on the web already. I used tofu blended with herbs and lemon juice for the "cheese" and I used fresh, chopped spinach. Layered it all in Phyllo Dough (separated by olive oil, not butter).
This was a good recipe, not great. I could eat it all night, but my kids weren't really fans. That surprised me because they both love spinach. But I think they prefer fresh or steamed and the filling in this was a little "mushy" in texture. I liked the Phyllo dough, but it takes some work to do.
I would say this is a higher level recipe for cooks who know how to work with this specific dough. I am curious now, though, to try a frozen version of this that I've seen at the store. Will let you know.
The best part about finding this recipe is that now I know Phyllo is vegan. I like the layered pastry and plan to try a few test recipes with it again soon. I'll keep you posted!