Tuesday, February 17, 2009

Greek Favorite Simplified

OH man! I love Spanikopita! I get it a few times when we go out but I don't make it much at home for one huge reason....the PHYLLO dough. It's so delicate that in only a few moments it dries out and cracks. You can't salvage it after that for it literally disintegrates. So you have to work fast: dough, brush with butter, lay another sheet of dough, brush with butter, another sheet....and so on and so on...

Usually you put like 10-12 layers on the bottom of your casserole dish, fill it with your spinach mixture and top with with another 8-10 dough and butter madness. The sheet by sheet thing is a pain in the butt and monotonous. So I found a wonderful alternative!!!

From the super bowl food I made...I really loved those antipasto squares. Cathy from Noble Pig selected them from one of her contest winners as submitted by Cutting Edge of Ordinary. I thought that I could do a great spinach and feta pie this way. I wanted a bread like top and bottom rather something made from pie crust or puff pastry. So this is what I came up with:

Spinach and Feta Squares

2 large packages Pillbury Big and Buttery Crescent Rolls
1 large bag of frozen spinach
4oz. package of crumbled feta
1 bunch green onions, chopped
1 clove of garlic, crushed
1 tsp. of dill
6 slices of swiss cheese
1/2 cup freshly grated parmesan cheese
3 eggs
salt and pepper

Line a 9X13 pan with your non-stick foil. Open one package of crescent rolls. Lay it all flat and press onto bottom of pan. Be sure to press all the perforations. Put down the six slice of swiss cheese. Microwave your spinach in a bowl for 3 minutes. Use a dish towel or cheesecloth to squeeze out all the water. Place your spinach, feta, chopped green onions, garlic, dill, salt and pepper to taste in a mixing bowl and combine. Spread out the spinach onto your swiss cheese layer and press lightly to fill all the gaps. Sprinkle all the parmesan cheese except for a few tablespoons. Beat eggs and pour most of it on top of spinach.

Top with second package of crescent rolls and brush with remaining egg. Sprinkle with remaining parmesan cheese and bit more of the dill. Bake for 30 minutes @ 350 degrees. When top is brown (about 20 minutes) you may want to cover it so it doesn't get overly brown, yet still want to cook the inside. Let pan cool about 10 minutes before cutting into squares. Serve warm or at room temperature. These are even better a day after reheated when the bread will get a on the crunchy side!

Oh yum, these are good. Look how yellow those farmer's market double yolks eggs made my pie!!! Wow.

This is a must-make!! Too easy not to.


Robin Sue said...

This sounds fantasitc and so much easier too I am bookmarking this and your perogi recipes! Thanks!

Lisa@The Cutting Edge of Ordinary said...

Great idea! Those antipasto squares are always a huge it...I'm going to have to try your version! Thanks for the idea!