Posts Tagged ‘greek cooking’

Working with Fillo – Spanakopita and Tiropita

February 20th, 2011 • No Comments

TasteDC held a Great Greek Classics Cooking Class at Veranda on P Restaurant in Washington, D.C. on Saturday, June 6th, 2009 and this is a short video of using fillo in greek pie preparations. I grew up in Harrisburg, PA which has a large Greek community, so spinach and cheese pies (Spanakopita – Tiropita is basically the same filling without the spinach) where readily available. When I think about the buttery flakey fillo crunching in my mouth and the creamy, salty spinach and cheese oozing onto my tongue, frankly it brings back great memories! I was a bit critical of the food I grew up with in Harrisburg in my book I Drink on the Job but I was very fortunate to have had a great selection of restaurants run by Greeks to enjoy a mix of American and Greek cuisine. Lamb and Moussaka were often on the menu at these little neighborhood restaurants which opened up my awareness to real food.

This is the very basic recipe for Spanakopita we used in the cooking class – you can vary the cheeses if you like. The video is more for demonstrating using fillo which I think scares people a bit to cook with because it’s temperature sensitive and pretty easy to break while using. Give this recipe a try – enjoy!
Spanakopita Recipe
One box of fillo dough
one box of frozen spinach
8 oz ricotta cheese
one lb of feta cheese
One bunch of spring onions (Chopped)
Dill (a small bunch)
one or two eggs
salt (to taste)
white pepper (for seasoning)
Olive oil
Butter (melted)

Defrost and strain well the spinach. Place all the ingredients (except the fillo) together and mix. Cut the fillo in three or four long rectangles like lasagna pasta. Take one strip of fillo and place a small amount of the mix on one of the corners of the fillo. Fold the fillo to form a triangle and use a little of the melted butter to keep it together during cooking. Brush a baking tray with butter and place the finished pies on the tray. Place it in the oven for 15 to 20 minutes at 350 degrees UNTIL it’s only brown on the outside, then lower the temperature to 300-325 degrees and cook until the interior is crispy, don’t overcook.

P.S. You can decide the shape and the size of the pie.

Charlie “I Drink on the Job” Adler