It may be unlicensed but I have a lot of friends who will want this.
What I like about my spanakopita, besides the fact that it tastes very good, is that it's super healthy. I also like that it's quick and so easy to make that my boyfriend was excited to try to make it himself for us. Leftover slices can be eaten out of hand as the phyllo isn't as flaky but it is delicious! This recipe makes one 9-inch pie.
2 pounds fresh 'Power Mix' Greens (Kale, Spinach, Chard) or frozen version
2 tablespoons olive oil
1 medium yellow onion, minced
7 ounces Greek feta
3 large eggs
Salt and pepper to taste
8 sheets phyllo dough
4 to 5 tablespoons oil (olive or avocado)
1. Heat the oven to 350 F. Put the greens in a colander, wash, rinse and squeeze out as much water as you can. Finely chop & put in a large bowl and set aside.
2. Heat the 2 tbs olive oil in a pan and add the minced onion. Sauté for around 8 minutes, until the onion is fragrant and golden. Scrape the onion into the bowl of greens.
3. Crumble the feta into the bowl of greens. Add the three eggs, salt and pepper to taste. Then mix until all the ingredients are well-combined and the mass is relatively uniform. You will have little pockets of feta cheese here and there.
4. Lightly oil a 9-inch springform pan. Open the package of phyllo dough and lay a damp towel over the phyllo sheets. Working quickly, line the pan with one sheet of phyllo dough, then brush it lightly with some oil (olive or avocado). Layer another sheet on top and oil that. Repeat with all the sheets of phyllo until the springform pan is fully lined. Scrape the spinach mixture into the phyllo-lined pan and smooth the top. Fold the phyllo dough over the top of the pie (see photo above). Brush a little oil on the tops of the phyllo dough sheets.
5. Put the pan in the oven and bake for 30 to 40 minutes, rotating halfway through. The filling will be set and the phyllo golden-brown and crackling when the pie is done. Remove from the oven and let cool for 10 minutes before removing the ring of the pan. Cut into slices and serve immediately. If cooled completely and then wrapped carefully in plastic wrap and aluminum foil, the spanakopita can be frozen for a few months.
It's Fall & almost everyone is going crazy for pumpkin right now. Pumpkin everything; lattes, bread, pies, & even shower gel. So I decided instead of full on scratch baking that I would cheat a little. They were still pretty tasty!
1 can Pumpkin Cinnamon Rolls (I get mine frome Trader Joe's)
5 bacon strips (as there are 5 rolls per can)
Preheat oven to 350 degrees.
Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with
Pop open the can of rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
Cook according to package instructions, then drizzle with icing from the package.