Opa!

I love spinach, but sometimes just sautéing it or making a salad can be boring and tiresome. We still want those nutrients though, don’t we? If you want to mix it up a bit and serve spinach in a different way, try making spanakopita triangles. I lived on these delicious little packets while island hopping in Greece years ago. Now whenever I make them I’m nostalgic for Santorini, Naxos, Paros…

I’ve adapted the following recipe and cut out the butter. I find that using olive oil spray is faster, easier and healthier.

Spanakopita

Olive oil spray
2 packages baby spinach
1 cup feta, crumbled
Pinch freshly grated nutmeg
Fresh ground pepper
6 phyllo sheets, thawed

In a skillet over moderate heat, wilt the spinach with a bit of water. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, and pepper.

Preheat oven to 375°F.

Cover phyllo stack with plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with the longest side nearest you and lightly spray the surface with olive oil. Keep remaining phyllo sheets covered.

Put a heaping teaspoon of filling near one corner nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Fold away from you towards the top edge. There will be about 1″ extra phyllo, simply fold that edge in to continue your triangular folding. Continue folding (like a flag), maintaining a triangle shape. Put triangle, seam side down, on a baking sheet sprayed with olive oil. Continue with remaining phyllo sheets, then lightly spray olive oil again on top.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Makes 6 triangles.

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Have you ever gotten disapproving looks at parties for eagerly scooping up too much of the caviar? That’s never happened to me per se (I’m much too sneaky to get caught), but if you have then you will enjoy this scoop-worthy roe.

Tarama is cod or carp roe that is salted, dried and sometimes smoked. When combined with olive oil, lemon and soaked bread a classic Greek meze, often referred to as the “common man’s caviar,” is created: taramosalata. Creamy, lemony, and with just the right amount of that fishy-saltiness, taramosalata is good and cheap enough to make you unapologetically snarf it down like a hungry Greek fisherman.

And I do.

Taramosalata
Prep time: 10 minutes

• 3 1/2 ounces of cod or carp roe (plain or smoked)
• 1 cup of extra virgin olive oil
• 2-3 slices of bread, crust removed
• juice of 2 lemons
• warm water

Run the bread under water, then squeeze dry. Put roe and bread in a food processor and blend (setting 2) until mixed. Add the olive oil and lemon juice slowly and pulse until creamy and thick. If it gets too thick use a bit of warm water to thin it out. Cover and place in the refrigerator until well chilled.

Personal experience note: unless you like the taste of a fish monger’s floor, then do not lick the tarama spoon <gag!>. Patiently wait until the recipe has been completed.

In a hurry? You can also find pre-made taramosalata in Mediterranean markets or on Amazon.com.

Thank you SunSirrah for your nice photo!

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