Spanozaarkopita
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 2 cups shredded cooked chicken (white meat)
- 1 lb phyllo dough
- 1 lb portabella mushroom, cleaned,sliced into strips
- 1⁄4 cup raisins
- 1⁄4 cup dried apricot, diced
- 1⁄4 cup white wine
- 3 eggs, lightly beaten
- 1 teaspoon dried coriander
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1 tablespoon lemon juice
- 2 lbs Baby Spinach, stemmed,washed,dried and chopped
- 1 cup sliced scallion (white and green)
- 1 teaspoon coarse salt
- 1⁄4 teaspoon fresh ground pepper (or more)
- 3 cloves garlic, chopped fine (or more)
- 1⁄2 cup extra virgin olive oil
- 1 ounce unsweetened chocolate, coarsely chopped (Baker's Chocolate--one square)
- 1 1 cup queso blanco or 1 cup mild feta cheese
directions
- Preheat oven to 350°F
- Place the raisins and the apricots and the wine in a small pan and simmer till soft and until almost the liquid is evaporated
- In a large skillet, heat one tablespoon of the oil and saute the mushrooms, without stirring, for about two minutes
- Turn the mushrooms and saute, without stirring for another minute
- Add the scallions and garlic and saute for about five minutes
- If necessary, add a little more oil
- Remove from the heat and add the fruit and the remaining ingredients (except the phyllo)
- Stir until well combined
- Grease a 9" x 13" baking pan with olive oil
- Lay a sheet of phyllo dough in the pan, brushing it with olive oil
- Repeat this process until you have five sheets of phyllo dough in the pan
- Spread half the spinach/chicken mixture over the dough
- Layer three more sheets of phyllo dough over this, brushing each sheet with olive oil
- Spread the remaining spinach mixture over the dough, smoothing it out to make it even
- Layer five more sheets of phyllo dough, each brushed with oil, over the spinach
- With a sharp knife, score diagonally to form diamonds
- Bake for approximately 40 minutes or until pastry is golden brown
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Reviews
-
I've been wanting to make this for quite a while and finally got the chance. I love spanokopita and the ingredient list for this recipe intrigued me. A lovely combination, although I would make a couple of slight changes next time. I mixed in all the spices except the chocolate with the beaten eggs prior to mixing the other ingredients in and wish I had also mixed the chocolate in with this instead of at the end. There were pockets of the chocolate that distracted from the other flavors because of this. I would have liked this to be slightly sweeter because the unsweetened chocolate was a bit overpowering, and would double the dried fruits/wine to compensate for this. Thanks for sharing, we will definitely enjoy this again!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>