3/21/14

The milk in my fridge expires on March 21^st. That same day, my close friend Andy celebrates his 37^th birthday.

Did you know that March 21^st also marks the day of Princess Diana’s wedding and the day Alcatraz shut down? These are some major events, people.

Oh, and Match Day is March 21^st. Didn’t see that coming, did you? Around noon that day, each medical student in my class will each open an envelope that tells us our assignment, our job post for the next 3-7 years. No big deal. Sort of on the same level as the milk expiration. 

Actually, March 21^st is a rather consequential day around here, heavy laden with more than a year of anticipation. I believe that our story is in larger Hands, but I do wish this belief (firm as it may be), would alleviate more of my anxiety in waiting. I understand that this day is only important in as far as it matters to me, to husBen, and to our family and friends (i.e. I know this day is not one for the universe’s books by any mean). That said, I am thankful March 21^st is so near, but still fear its impending finality. I guess I am a little conflicted and better just go ahead and stay busy and pray incessantly. That has seemed to work pretty well thus far anyway.

So, cheers to the final countdown! (clink, clink) Here we go…

Spanakopita

It seems like only yesterday that we moved to Houston, merely 22 years old and freshly married, and settled right in to our dingy four-plex apartment. We found great adventure in discovering the Houston food scene, one restaurant at a time, from hole-in-the-wall dives to fancy-schmancy classics. My favorite back then was Niko Nikos, specifically for their spanakopita. I recently made my own (because, well, I finally have time!). Oh, how I love 4^th year.

3 tablespoons olive oil

1 cup chopped yellow onion

4 scallions, white and green parts, chopped

2 (10-ounce) packages frozen chopped spinach, defrosted

4 extra-large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry bread crumbs

1 teaspoon grated nutmeg

1 teaspoons kosher salt

1 teaspoon garlic salt

1 teaspoon freshly ground black pepper

16 oz crumbled feta (about 2 cups)

4 tablespoons pine nuts, toasted

1 package phyllo dough, defrosted (about 24-30 sheets)

1 stick butter, melted

Flaked sea salt

Preheat oven to 375 F. Place defrosted spinach in a colander and allow to drain for about 20 minutes then squeeze all the excess water out you can.

Heat olive oil in a pan over medium heat. Add onion and sauté for about 5 minutes, stirring occasionally. Add in scallions and stir in until wilted, about another 1-2 minutes.

In a large bowl, mix together spinach, onions and scallions, eggs, Parmesan cheese, 3 tablespoons of bread crumbs, nutmeg, salts, and pepper. Gently mix in the pine nuts and feta.

On a flat work surface, lay down a large sheet of parchment paper. Place 1 sheet of phyllo dough on the parchment paper. Brush it lightly with butter then sprinkle lightly with breadcrumbs (about a teaspoon worth). Lay another sheet of phyllo on top of the first and again brush with butter and sprinkle with breadcrumbs. Repeat this process until you have 4 layers total. Cut the phyllo dough stack in half lengthwise (so that you have two long strips of phyllo). Place ¼ cup spinach filling on one end of the phyllo strip and fold dough up diagonally, like you are folding a flag (your spanakopita should be a neat triangle when you are done folding up the phyllo tightly around your spinach filling).

Repeat the filling/folding process until all of the spinach filling is used. Place triangles on a baking sheet , seam side down. Brush each triangle with melted butter, sprinkle lightly with flaked sea salt, and bake for 25-30 minutes until the phyllo is golden and crispy looking.

Serve hot with tzatziki.

Recipe adapted from Ina Garten