Spanakopita (spinach pie)

It's the day after Christmas, and I am sitting on my couch still full from last night. Christmas menu at my parents' house: lamb, beef tenderloin, greek salad, french bread, feta cheese, kefalotiri cheese, green olives, kalamata olives, greek potatoes, greek style green beans & mushrooms, and my contributions - spanakopita (spinach pie) and pastitsio (greek lasagna). 

I spent almost two days cooking for Christmas. The best part about spanakopita (as a pie) is that it can be made two days in advance and served cold or close to room temperature. 

Ingredients:

5 to 6 10 oz. packages frozen chopped spinach

4 - 5 eggs (4 extra-large or jumbo, 5 normal)

1 bunch fresh parsley, chopped

1 bunch fresh dill, chopped

1 package green onions

1 package phyllo dough

2 large containers cottage cheese, large curd (~ 2 lbs)

1 1/2 pounds feta cheese

1/2 C olive oil plus 1 1/2 C for brushing

1 handful rice (~ 1/4 C)

1 stick butter

2 T water

sesame seeds

salt

pepper

Directions:

Thaw spinach and phyllo in refrigerator overnight. 

Rinse the spinach with water and squeeze it to release almost all water. Place spinach in a large pan. 

Chop the parsley, dill, & green onions. 

Crumble the feta into the spinach.

Mix the herbs into the spinach & feta.

Add the cottage cheese and mix. 

Add 1/2 C olive oil and mix.

Boil 1 stick of butter in water. When butter is half melted, add rice.

Boil butter & rice for a few minutes. 

Add rice mixture to pan and stir. 

While mixing, add salt & pepper to taste. 

Beat eggs. Mix.  

Assembly:

Brush a deep dish pizza pan or medium-height baking pan with olive oil.

Coat bottom with 1 layer of filo. Brush olive oil over top and edges.

Continue until there are 8 layers of filo.

Fill about 1/2 way with the spinach mixture.

Cut the filo around the sides and fold in.

Oil sides.

Continue adding filo layers to top. Brush oil on each layer.
Cut excess filo from sides. 

With a sharp knife, cut spanakopita into squares. Cut strips horizontally, then vertically. 

Sprinkle with sesame seeds.

Bake:

Bake at 375 degrees for about 1 hour or until top is a golden brown. 

Photo of the assembly: I forgot to fold the bottom layer of the phyllo over the spinach mixture

(shown below - the correct way - first time I made spanakopita with my grandmother). 

This is what you are technically supposed to do. Fold the edges over after you put the spinach mixture into the pan. When you add the top layer of phyllo, cut the edges and tuck them in. Still tastes great but looks better without the edges folded on the top.

Tips & Extras:

Phyllo - I sometimes buy two packages. You will occasionally open up a package of phyllo and find that it is torn and difficult to pull apart. It's always good to have an extra roll or two on hand. 

Salt - If you use imported feta, you can go easy on the salt since it is usually saltier. If you use domestic, you definitely want to make sure you add enough salt to the dish. Taste the mixture before you add the eggs.

Spanakopita Triangles - You will also see little triangles of spanakopita. Those are better served warm because the phyllo is crusty and the spinach/cheese mixture is great to bite into. You can use this mixture if you make triangles. 

Pan - This recipe makes a lot of spanakopita. You might have extra for a smaller pan. Sometimes I make a small pan as a gift or freeze it and bake it later. 

Mixing - Although messy, use your hands to mix! This way you get all the flavors in every bite. Make sure you have a large enough pan for mixing. 

Rice Pudding

When I was little, we would go to my Yiayia Effie's house for Sunday dinners. She usually made a roast and served rice pudding for dessert. Grandparents are the best because they'll let you break the rules. She always made me a miniature serving of rice pudding as a pre-dinner treat. 


This rice pudding is creamy and sweet. It's the perfect end to a large meal and a great dessert for a dinner party. 

Prep time: 10 minutes
Cooking time: 1 hour


Ingredients:
1/2 gallon (8 C) whole milk
1 C water
1 C long grain white rice
1 C sugar
2 eggs
cinnamon


Directions:
Boil 1 C water & 1 C rice in large saucepan until most of the water is absorbed. 
Stir frequently to prevent rice from burning.
Lower heat to low-medium. 
Add 1/3 of the milk.
Stir occasionally to prevent from sticking. 
Keep adding balance of milk until thick (about 1 hr total).
Remove from heat.
Beat 2 eggs.
Add eggs to thickened rice mixture while stirring.
Add sugar and mix thoroughly.
Pour into serving bowls.
Sprinkle with cinnamon to taste.

Tips & Extras


Milk - Use whole milk (organic if possible). I have tried the recipe using 2% and the texture and thickness are not the same. 


Cooking - I usually keep the heat on low to medium. You do not want it to boil because it will boil over the top. When I initially add the milk, I will turn the heat to medium and then back to low when it starts to thicken. You will know if you burn the bottom because goldish brown pieces will show up floating around in your rice pudding. It still tastes good but you may or may not want to serve it (depending on who your guests are). 


Vanilla - Add a tsp of vanilla for more flavor. If you do this, add the sugar gradually and taste to make sure you have the right balance of sweetness.


Sugar - Sometimes I only add 3/4 C of sugar, especially if I'm planning to eat this for breakfast. Depending on your preference, you can add a little more than 1 C if you like things super sweet. 


Cinnamon - Leave a few of the serving cups plain. Some people do not like cinnamon or only want a tiny bit. 


Serving suggestions - I usually make this before dinner, pour it into dessert serving bowls, and serve it warm. It's also delicious cold if you want to make it the night before and refrigerate. However, the rice pudding sets into whatever you pour it into. I think it generally looks better to serve it in individual dishes rather than a large bowl. Your guests will love having their own little servings.