Huh? Oh, right, that’s supposed to be “spanakopita,” as in the delicious Greek spinach and phyllo concoction, but my mind tends to twist the word in a creative way. I can’t see or say the word without “spank it oh pita” popping into my head, and now I’ve corrupted you, too. (You can thank me later.)
Anyhow, with only a bit of help from yours truly, Matthew made spanakopita on Saturday night, using the Barefoot Contessa’s recipe. This recipe yields a delicious spinach pie, which of course we double (after baking and cooling, we cut one pie into wedges and pop it in the freezer for future meals). For a double recipe, we go a little light on the feta cheese (we used about 3/4 lb instead of 1 lb for the double), and the 1/4 lb (1 stick) of melted butter for the phyllo in a single recipe is plenty for a double recipe.
The directions say to “cool completely and serve at room temperature,” but we never wait that long. We can always eat the leftovers at room temperature 😉
We enjoyed our distinctly not cool spanakopita with a side of the most delicious oranges ever. Local Harvest had a limited quantity of citrus that someone brought directly from California after a trip — not at all local, but perhaps the freshest and most truly ripe oranges I’ve had the pleasure to eat. They were also organic and unwaxed, so I zested each and every one before eating.