Farm fresh spinach is combined with garlic, onions and feta cheese then baked in thin flaky layers of phyllo dough until golden brown.  Our version of this classic Greek Spanakopita adds a bit of a twist to the traditional recipe adding a blend of feta and ricotta cheeses and a hand full of fresh dill.  Formed in a slightly different manner, this recipe offers the perfect ratio of filling to crisp flaky layers of pastry.

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Spanakopita

Layers of flaky phyllo dough are filled with spinach, onions, and feta cheese then baked to a golden crisp in the favorite Greek pastry.

Course Appetizer

Cuisine Mediterranean

Keyword phyllo dough, Spanakopita

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 pounds fresh spinach wilted, chopped, and drained
• ½ red onion sautéed finely chopped
• 4 cloves garlic finely chopped
• 4 tablespoons fresh dill chopped
• 8 ounces feta cheese crumbled
• 4 ounces ricotta cheese
• salt and pepper to taste
• 2 eggs
• 1 package phyllo dough
• ¾ cup olive oil

Instructions

• Position rack in the center of the oven and heat to 375°F. Lightly grease a 10” springform or cake pan.
• In a large non-stick skillet over medium-high heat wilt the spinach in a tablespoon of olive oil adding handfuls at a time. You may need to do this in more than one batch depending on the size of your skillet. Transfer to a large bowl to cool.
• Sautee the onions until translucent, adding the garlic for the last minute. Add to bowl of spinach to cool. Once cooled, add the fresh dill and turn out on to a cutting board and finely chop.
• Press as much liquid as you can from the cooked spinach and onions using a mesh strainer and the back of a large spoon. A ricer also works very well for this.
• Return the spinach to the mixing bowl and add the cheese. Mix well and taste adding salt and pepper as needed. Once seasoned add the eggs and mix well.
• Place a sheet of phyllo dough in the bottom of the baking pan and brush with olive oil, and a second sheet and brush again.
• Lay a sheet of phyllo dough on a cutting board, long edge towards you and brush with olive oil, and another sheet and brush, add a third and brush again.
• Pipe or spoon a row of filling along the bottom edge of the dough, roll the dough into a rope. Starting in the middle of the pan, form a coil with the rope of dough, keeping it as tight as you can. The dough may crack a bit as you work.
• Repeat with more sheets and filling until the coil completely fills the pan. Brush the top of the coil with olive oil. Cover coil with a sheet of dough and brush with oil, add a second sheet and brush again. Tuck the edges of the top sheets down around the sides of the coil and sprinkle the top with sea salt.
• Bake for 50 to 60 minutes or until the top is golden brown. Cool in the pan for five minutes before placing on a wire rack to cool.
• Spanakopita is served warm or at room temperature.

Notes

This can also be made on a baking tray if you do not have a large springform or round pan. Parchment paper would be a good idea.

 

Bake any remaining filling as hand pies.  Using several sheets of phyllo, brush oil between the layers, add the filling, and fold into pockets or triangles.  Bake until golden 20 - 25 minutes. 

Ground beef, black beans, corn, and green chilies are mixed with cheese and taco seasoning then baked under a layer of crispy tater tots in the easy-to-make Taco Tot Casserole.  Served with avocado, tomatoes, sour cream, and pickled onions this old school style dish might easily become one of your families favorites.  

Normally in our house we make things from scratch.  We purchase very few convenience or prepared foods, but every so often something easy to make sounds like just the ticket.  A couple of weeks ago we had a rainy cool day, which was a real treat with all the hot weather we have been experiencing.  I had planned to make tacos but as the afternoon got darker and cooler I decided I wanted something different.  Something warm and gooey that would really help me embrace the almost cold day.  So I made a quick trip to the nearby market and picked up a few items, (that we normally never keep around the house) and threw together this comfort-style old-school taco casserole to enjoy in a bowl under a blanket watching a movie.   I will say it is not the kind of thing we have very often, but it sure hit the spot.  It was just what the doctor ordered!

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Tater Tot Taco Casserole

An easy to make spin on taco night, this casserole will easily become a family favorite.

Course Main Course

Cuisine American, Mexican

Keyword Taco Tot Casserole, tater tot taco casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 1 pound ground beef browned and crumbled
• ½ onion diced
• 3 cloves garlic minced
• 1 package taco seasoning
• 1 4 ounce can diced green chilies drained
• 1 can black beans drained and rinsed
• 1 16 ounce package frozen corn thawed
• 3 cups shredded Mexican cheese blend divided
• 1 28 ounce package Tater Tots
• 1 10 ounce can red enchilada sauce

Instructions

• Heat oven to 375 and lightly grease a 9” x 12” glass baking dish.
• In a large skillet brown and crumble the ground beef along with the onions and garlic. Add the taco seasoning and stir well.
• Add the chillies, beans, corn, and 2 cups of the shredded cheese. Mix well and spread mixture evenly in the prepared baking dish.
• Evenly cover the top of the beef mixture with the tater tots. Pour the can of enchilada sauce over the entire casserole.
• Bake for 40 – 45 minutes or until the tots are crisp. Spread the remaining cup of cheese evenly over the top of the potatoes and return to the oven for an additional 5 minutes or until the cheese is melted and bubbling.
• Allow to stand for 5 minutes before dishing up.
• Delicious served with avocado, tomatoes, pickled jalapenos, sour cream, fresh cilantro or pickled onions.

Notes

I forgot my glasses when I ran to the store and ended up with tater wheels which worked just as well.  I think even frozen french fries would work if that's what you have on hand. 

Tender leaves of spinach are sauteed with onion and garlic then added to a Parmesan cheese sauce in this mouthwatering ‘steakhouse’ version of creamed spinach.  This easy-to-make-recipe uses just a few simple ingredients to create an unforgettable side perfect for serving with most any meal.  Chock full of fresh spinach this delicious dish will have your family gobbling up the greens and begging for more. 

Creamed spinach is by no means anything new, but has been brought into the spotlight in recent years by restaurants such as Ruth’s Chris Steak House and Boston Market.  It’s interesting to me to see people get excited when they discover this dish as if it’s a recent invention, I guess the popularity of eating greens for a healthy diet certainly has helped its rebirth.  My grandmother would serve a version of this dish that she baked in the oven and then topped with slices of hard boiled eggs which I was very fond of, and my mother would poach eggs in a skillet of creamed spinach, which was equally delicious.  Maybe that is part of the reason I enjoy this dish so much, although being a huge fan of spinach, any way it is served is more than fine by me.

Spinach drastically reduces when its cooked so I like to start with plenty.  It is kind of funny but if you were to put a half of a pound of fresh spinach in front of many people they probably would consider it too much, but that same spinach cooked becomes only a few tablespoons.  I started with two pounds of fresh leaves for this dish which made about four 6 ounce servings.

I remove the stems and pick out any discolored or exceptionally thick leaves, then chiffonade the spinach.  I think cutting the leaves makes the dish a bit nicer than having stringy parts and pieces, however it is not absolutely necessary to remove the stems or cut the leaves if you prefer a more rustic dish.  I also like to mince the onion and garlic so they cook at the same rate.  I add nutmeg to this dish as there is something about the nutty flavor that perfectly complements the flavor of spinach.  I will suggest to go easy on the nutmeg as it is a rather strong spice and it is used here only for a bit of background enhancement.  I do use a bit of grated Parmesan cheese in this recipe so I am careful not to add any extra salt to the dish.  In the interest of reducing calories you can always skip the cheese, just adjust the salt accordingly if you do.

This creamed spinach definitely goes on our list of favorite steakhouse side dishes along with our Grilled Blue Cheese & Bacon Stuffed Onion ,  Corn Souffle , and Colcannon.  Be sure to give these delicious recipes a try if you haven’t already.

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Steakhouse-style Creamed Spinach

Tender leaves of spinach are sauteed with onion and garlic then added to a Parmesan cheese sauce in this mouthwatering 'steakhouse' version of creamed spinach.

Course Side Dish

Cuisine Southern, Steak House

Keyword best creamed spinach recipe, creamed spinach recipe, steakhouse-style creamed spinach

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Christoph

Ingredients

• 2 tablespoon olive oil
• 1/2 cup white onion fine diced
• 3 cloves garlic fine diced
• 2 pounds fresh spinach stems removed and chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup whole milk plus more to thin if necessary
• 1/2 teaspooon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon mustard powder
• 3-4 dashes hot sauce
• 1/8 teaspoon fresh ground nutmeg
• 1/4 cup parmesan cheese grated

Instructions

• Heat a large skillet over medium-high heat. Add olive oil and sautee onion and garlic until translucent.  Add spinach a few handfuls at a time and cook until completely wilted to remove moisture.  Remove from heat.
• In a 2-quart sauce pan make a thick Bechamel or Basic White Sauce.  Melt butter over medium heat.  Watch carefully not not scorch or burn the butter.  Add flour and stir.  Mixture will be thick.  Cook for about 5 minutes stirring often being careful not to scorch or burn the roux.  Whisk in milk and bring to a boil to thicken.  
  
• Add spices and cheese to the thickened white sauce.  Stir well to combine.  Add cooked spinach to the white sauce and stir to combine.  Th spinach onion mixture will bring some moisture so cook for a few minutes to determine if thinning is necessary.  It sauce is too thick add more milk returning mixture to the point of almost boiling to thicken.  Season with salt and pepper to taste.
• Serve hot and enjoy!

Notes

Frozen spinach can be used for the recipe.  Be sure to completely thaw the spinach and remove as much excess water as possible.  A potato ricer works well to press the water out.  If using frozen spinach use about half as much for this recipe.

 

Creamed spinach can also be prepared as a casserole and baked in the oven.  Top with additional cheese and bake at 350 for about 20 minutes or until top is golden.  Sliced hard-boiled eggs make a delicious garnish.

 

Poach eggs in a skillet of creamed spinach for a tasty breakfast alternative.