This week on The Recipe Box, April Summers calls in from Chicago to tell us about one of the most memorable food moments when she made spanakopita to impress a crush, told a little white lie about the ricotta, and, well... things did not go as planned. Giggles ensued, and what follows is a heartfelt conversation about how cooking can be its own kind of love language.
From the Recipe Box of April Summers
Spanakopita
1 pound frozen chopped spinach, defrosted but not drained1 cup ricotta cheese1 cup feta cheese2 eggs½ teaspoon salt1 teaspoon pepper1 teaspoon dry or 1 tablespoon fresh dill1 teaspoon fresh-squeezed lemon juice1 box (1 lound) phyllo dough, chilled but not frozen1½ sticks unsalted butter, meltedPreheat your oven to 350 degrees F. Mix the spinach, cheeses, eggs, spices, herbs, and lemon juice in a mixing bowl. Set aside. Use parchment paper to line a 9-by-13-inch pan. Alternatively, you can use butter to grease the pan.
Begin to lay the sheets of phyllo dough in the pan. Use one layer at a time and brush lightly with melted butter between layers. If the dough begins to dry out while you work with it, cover it with a slightly damp kitchen towel or paper towel. Once half of the phyllo dough is in the pan, add half of the cheese mixture. Then layer the remaining half of the dough in the same manner. Bake until crispy and brown – 45-55 minutes. Enjoy!
Special Thanks
Production: Benjy Jeffords, SIU School of Journalism and Advertising
Marketing: Emma Thompson, Salukis AdLab
Music: MisunderStudios https://www.misunderstudios.com/
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