Dean makes spanakopita ahead of St. Spyridon Greek Festival!


Dean Richards is joined by some Greek grandmas ahead of this weekend’s St. Spyridon Greek Festival! Dina Katsoulis, Kathy Korbakes, and Dean Eliacostas show Dean how to make Spanakopita!

Dean Richards shares a recipe from St. Spyridon Greek Festival for Spanakopita!

For 8-10 Spanakopitas

Ingredients

  • 1 lb. Filo

  • 1-2 lbs. Feta Imported – rinsed, drained in colander, crumbled by hand

  • 2 lbs. Spinach – washed, well dried, coarsely chopped (not finely chopped)

  • 1 lb. Butter Unsalted, melted for brushing Filo leaves

  • 2 bunches Scallions (green onions) sliced thinly

  • 1 bunch Dill minced

  • 2 ea. Eggs Large (beaten)

  • 2 tsp. Black Pepper

  • 3 oz. Olive Oil

Directions

1. Combine spinach, feta, onions, dill, eggs, black pepper, and olive oil together and mix gently by hand.

2. Use 2 sheets of Filo per Spanakopita. Brush melted Butter on the first Filo leaf. Place the second leaf on top and brush with melted butter.

3. Spoon about 1/2 cup of Spinach mixture 1 inch from bottom edge of filo sheet.

4. You then fold in a flattened rectangle shape – lengthwise.

5. After 1-fold, then fold the sides inwards andcontinue folding, ending with seam side down.

6. Place Spanakopita, seam side down, onto metal sheet pan, then butter the outside of Spanakopita generously.

7. Bake at 350 degrees until golden brown.

8. Spanakopita can be frozen for up to 6 months, wrapped with plastic wrap & then aluminum foil.

9. When ready to bake, defrost slightly and bake.

St. Spyridon Greek Festival 
12307 S. Ridgeland Ave,  Palos Heights   
Saturday, July 13   3-11pm
Sunday,  July 14   12-10pm 

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