lunch box: spanakopita

contents:

spanakopita
baked chick peas
olives

This was my first time making anything with filo dough and it was definitely a learning experience. Despite the very simple instructions on the box, I didn't believe that it actually had to defrost for a full 2 hours before you could unroll it. Well as it turns out, the defrost time is not a suggestion. If you try to unwrap the dough too soon the thin layers will break apart and crumble. In the end I was able to cobble together a workable (and tasty) crust, but the finished pan didn't look as pretty as it could have. Also I clearly need a pastry brush, because trying to brush on olive oil with a paper towel/my hands is way more complicated then necessary.

Interesting fact: gmail spell check does not recognize the word spanakopita. It recommends replacing it with spanking, Spanglish, Spaniard, or spandrels.

ingredients:

3 leeks
3 garlic cloves, minced
2 boxes of frozen spinach
1 cup crumbled feta cheese
2 eggs
1/2 teaspoon pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
frozen filo dough (cough fully defrosted cough)

Cut off very bottom and top dark leaves of leeks. Chop and rise well. The inside of leeks are like some kind of sand and dirt sponge.

In a large frying pan cook garlic and leeks in olive oil until leeks are soft. Mix in defrosted and drained spinach.

Turn off heat and let cool. Preheat the oven to 350 degrees

Beat eggs in large mixing bowl. Mix in cooled spinach mixture, feta, salt, pepper, dill, and mint.

Brush bottom and sides of 9 X 13 in baking pan with olive oil. Now if I had done this correctly, I would have been able to lay down the filo dough 1 sheet at a time to fit the pan until half of the filo dough was used up. You will hopefully learn from my mistake and be more patient.

Spread spinach mixture evenly over dough.

Cover with remaining filo dough. Brush with more olive oil. Bake for 30 minutes or until top crush turns a deep golden brown.

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This chickpea recipie was first recommended to me as an idea for party snacks. It seemed like a good compliment to my spanakopita and a way to add some extra protein to my lunch.

In a large mixing bowl toss two cans of chickpeas (drained of course) with olive oil, cilantro, chili powder, cumin, and paprika. Bake on a covered baking sheet for 30 minutes at 400 degrees.