It's true. Gasp.
And this was what he ordered: Spanakopita. Which I couldn't pronounce. Still can't. I've been known to call this dish, "Spinoza" and if you get that reference you are as big a philosophy nerd as me.
At any rate, he let me have a bite of his Spanakopita and I thought it was delish! So I've been wanting to make it ever since.
I also noticed that there seems to be two main ways this dish is presented, in a casserole type form, or folded into triangles. I was going to attempt the triangles, but I didn't write out directions beforehand. And when it came time I realized I didn't really know how to fold these into triangles, and filo dough dries easily so I didn't want to stop working and look it up.
So I folded these into rectangles. They look like greek egg rolls. Please forgive my presentation, but believe when I say they were still quite tasty.
Spanakopita, makes 10 "egg roll" sized pies, recipe adapted from David Lebovitz
Ingredients: 12 ounces (16 sheets) filo dough, 1-2 tablespoons olive oil, 1 medium onion, 12 ounces fresh spinach, 8-10 ounces feta, 2-3 tablespoons chopped parsley, 1 egg, juice from 1 small lemon, salt and pepper and 4-5 tablespoons melted butter.
Finely chop the onion and begin cooking it in a shallow pan with the olive oil over medium heat. Rinse, de-stem and chop up the spinach. Add this to the cooking onion once the onion is nearly done (4-5 minutes or until translucent). Add a sprinkle of salt and pepper, turn off heat and cover. You want the spinach to wilt mostly but not become mushy.
Mushy is gross.
Now combine the cooked vegetables in a bowl with the cubed feta and chopped parsley. Stir in the egg and lemon juice. Roll out filo dough, and using two sheets at once wrap up 1/4 cup of the filling in the crusts. Brush butter on filo dough as you fold, and over the top before placing it on the baking sheet. Once you have done all the pies, bake at 350 F for 18-20 minutes.
Also, you can wrap these up before baking and freeze them for another night. Like a greek hot pocket.