If you like Greek food then you’ll want to head to the corner of Brush and Monroe in Greektown this weekend.
The Greektown Preservation Society is holding a harvest festival.
Pavlo Manolas, the chef at Santorini Estiator, and Greektown Preservation Society board member Athina Papas joined us on 7 Action News This Morning on 20 to talk about the tasting event – and the food that will be offered.
You can find the information about the recipe the talked about below.
Spanakopitakia (Spinach Pie Triangles)
• 1/3 cup extra virgin olive oil and preferably POQA olive oil brand
• 2 pounds spinach, washed and drained
• 1 bunch scallions, white and green parts, chopped
• 1/4 cup finely chopped parsley
• Salt and freshly ground black pepper
• 1/2 pound feta cheese, crumbled
• 1 to 2 eggs, lightly beaten
• 1 cup (2 sticks) unsalted butter, melted
• 1 pound filo pastry sheets thawed (can be found in the frozen pastry aisle of your grocery store)
Heat 1 tablespoon of oil in a large sautee pan, add half of the spinach and sautee until spinach wilts, tossing with tongs, approximately 2 minutes. Remove spinach and squeeze out excess liquid, chop roughly. Repeat with remaining spinach, using more olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and sautee until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This can be done ahead and kept refrigerated). Stir in the feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
Unroll the filo dough on a flat surface and keep covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
Recipe sourceRecipe: (Spinach Pie Triangles) with Olive Oil,