‘Tis the Season for…Spinach Spanakopita with the Million Dollar Chef, Walter Martino
To make your holiday party even more spectacular, you need the perfect wine. Here is, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.
‘Tis the Season for…Spinach Spanakopita
Put a little Greek into your Holiday Party! Between all of these holiday parties, you will inevitably be asked to bring something to share. This Spinach Spanakopita is an excellent traditional appetizer paired perfectly with Cubanisimo, Pinot Gris.
Spanakopita is a traditional Greek dish; they are like mini pies, with a very crisp, crunchy crust. It’s a great dish to make ahead of time and warm up when ready to be served, making it a delightful option for any holiday party you may go to this season
PAIRING: Cubanisimo 2015 Pinot Gris
FOR THE FILLING
2 (10-oz.) packages frozen chopped spinach, thawed
1 tbsp. extra-virgin olive oil
1/2 onion, finely chopped
2 green onions, thinly sliced
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper
1/4 c. freshly chopped dill
1 tsp. lemon zest
1 c. crumbled feta
Pinch of nutmeg
FOR THE WRAPPER
10 (17″-x-12″) phyllo sheets, thawed if frozen
3/4 c. (1 1/2 sticks) melted butter
How to Make It
Make filling: Preheat oven to 375° and line two medium baking sheets with parchment paper. Using a clean kitchen towel, squeeze all excess moisture out of spinach. Transfer to a large bowl.
In a large skillet over medium heat, heat oil. Add onion and green onions and cook until softened. Add garlic, oregano, red pepper flakes, and season with salt and pepper. Transfer mixture to bowl with spinach. Add dill, lemon zest, feta, and nutmeg to bowl with spinach and stir until all ingredients are evenly mixed.
Remove phyllo from refrigerator and cover with a lightly damp kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter, then slice into 6 long, evenly sized strips (about 12″-x-3″ each).
Assemble spanakopita: Place a tablespoon of spinach mixture on the corner nearest you on one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture.
Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly before serving.
Cubanisimo 2015 Pinot Gris (Shop Wine)
Colors of a light pear and aromas to match. Introducing a cup of pears, with a touch of pineapple undertones, and a gentle silky crisp finish. Classic Pinot Gris colors with pear aromas.
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