While on a recent visit to Greece, we had the fabulous opportunity to attend The Greek Kitchen cooking school in Athens. This spinach pie was inspired by a recipe they shared with us. This version calls for raw spinach, though you could also use arugula, kale, or chard. Filo dough can be found at most supermarkets, making it easy to prepare this impressive dish. The buttery, flaky pastry and spinach-and-feta filling get a delightful flavor boost from fresh herbs and lemon zest. Gently rolled and shaped into a spiral, then sprinkled with sesame seeds, the spanakopita presents beautifully. It’s refreshingly light and makes an elegant appetizer or addition to any meal.

Printable PDF of this recipe here.

Makes 4 Servings

4 Tbsp extra virgin olive oil, divided
1 cup onion, finely diced
3 cups fresh spinach, firmly packed, large chop
1 cup feta cheese (Mt. Vikos is a favorite), crumbled
2 Tbsp fresh mint, finely chopped
2 Tbsp fresh parsley, coarsely chopped
2 Tbsp fresh oregano, coarsely chopped
1 tsp lemon zest, finely chopped
2 eggs, whisked together
2 tsp raw sesame seeds
8 sheets filo dough (thawed according to package instructions)
Freshly ground black pepper, to taste (optional)
Tzatziki sauce, for serving (optional)

Preheat the oven to 360°F. Line a rimmed baking sheet with parchment paper and set it aside.

In a medium sauté pan over medium heat, add 2 tablespoons of olive oil and the onion. Cook slowly until the onion becomes translucent, about 3 minutes. Remove from the heat and let it cool to room temperature.

In a large bowl, combine the spinach, feta, mint, parsley, oregano, lemon zest, and the remaining 2 tablespoons of olive oil. Add the cooled onion and toss well. Add a few cracks of fresh pepper, if desired. The feta provides sufficient salt.

Unroll the filo dough. Working with 2 sheets at a time, lay them out horizontally in front of you.

Divide the spinach mixture into 4 equal portions. Place one portion of the mixture in a band about 1 inch from the top edge of the filo. Lift the top edge over the mixture. Brush the folded section lightly with egg, then roll over again. Continue brushing the top of the roll lightly with egg as you roll it to form a loose log. It should gently hold the spinach mixture inside.

Gently coil the log into a spiral, tucking the tail underneath. Brush the entire spiral with egg and sprinkle with 1/2 teaspoon of sesame seeds. Carefully transfer the log to the prepared baking sheet.

Repeat the process with the remaining dough and filling to form 4 spirals total. Place the spirals about 2 inches apart on your baking sheet. If the filo splits while shaping, mend it by placing a small strip of filo over the split and brushing it with egg.

Bake for 20 to 25 minutes, or until golden brown. Let the warm pies rest for 5 minutes before serving. Serve as is or with tzatziki sauce, if desired. Enjoy!

Note: Remember to keep the sheets of filo dough you’re not actively working with covered with plastic or a damp towel to prevent it from drying out.

With the holidays just ahead, I find myself craving the warmth and depth of a good curry. The sultry spices and layered flavors bring balance to the richness of the traditional holiday meals. Reach into your spice drawer for turmeric, cumin, cinnamon, garam marsala, and cayenne. The flavor is built up with sautéed onions, garlic, fresh ginger, sautéed tomatoes and coconut milk. It’s delicious right from the pan, but I often double the recipe because it’s just as good reheated, making it a lifesaver on those busy nights when you get home late.  

Printable PDF of this recipe here.

Makes 4 servings

Chicken Curry

3 Tbsp olive oil (neutral oil or clarified butter also work)

6 to 8 chicken thighs, skinless

¾ cup yellow onion, medium dice

1 cup cherry tomatoes, halved

2 Tbsp fresh ginger, finely diced

1 Tbsp garlic, finely diced

1 tsp ground turmeric

½ tsp ground cumin

¼ tsp ground cinnamon

¼ tsp cayenne pepper (or black pepper for a milder version)

1 tsp garam marsala

¾ cup dried apricots, diced

¾ cup chicken stock

1 (13½ oz) can coconut milk

1 cup cilantro, coarsely chopped, divided

¼ cup fresh lime juice (about 1 lime)

Turmeric Rice

2 Tbsp olive oil

⅓ cup yellow onion, medium dice

1 tsp garlic, finely diced

¼ tsp ground cumin

¼ tsp ground turmeric

½ cup basmati rice

½ cup red lentils

1 tsp kosher salt

2½ cups water

Chicken Curry  

Preheat oven to 375°F. 

Season the chicken thighs with salt and pepper. In a cast-iron or oven-safe casserole pan over medium-high heat, add 2 Tbsp of the olive oil and sear the chicken thighs, alternating sides for 5 to 6 minutes until golden brown. Remove the thighs and set aside. 

Reduce heat to medium and add the remaining 1 Tbsp of oil to the pan. Add the onion and sauté for 2 minutes, until translucent. Stir in the tomatoes and cook for another 2 minutes, letting them soften and release their juices. 

Add the ginger, garlic, turmeric, cumin, cinnamon, cayenne, and garam masala. Stir and cook for 2 minutes, allowing the spices to bloom. 

Stir in the apricots and return the chicken thighs to the pan. Pour in the chicken stock and bring to a simmer for 5 to 8 minutes. Mix in the coconut milk and half the cilantro. Transfer the pan to the oven and cook, uncovered, for 18 to 20 minutes, until the chicken is cooked through and the sauce has thickened. 

Remove from the oven and stir in the remaining cilantro and lime juice. Taste and adjust seasoning with kosher salt, if needed. 

Turmeric Rice

While the chicken is cooking, start your rice.  

In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, cumin, and turmeric. Sauté for about 2 minutes, until the onions are translucent. 

Stir in the rice and lentils, coating it in the oil and spices. Add the water and salt, and bring to a simmer. Partially cover with a lid and cook for 16 to 17 minutes, until the rice is tender. Fluff with a fork, cover, and keep warm until ready to serve. The lentils will dissolve but add a nice richness to the rice. 

Serve the chicken thighs with the turmeric rice and lentils, spooning plenty of sauce over the rice. I like to serve this with sautéed spinach or green beans. A dollop of raita is also a great addition to this dish.  

*Note: Macrina’s Piadina Bread, grilled and brushed with olive oil, makes a nice accompaniment. Please note that our Piadina Bread is not carried regularly but can be special ordered from your local Macrina Café two days in advance.