|
Photo by @everylittlecrumb
Even though I’m not Greek, I grew up making spanakopita with my mom, who is obsessed with all foods from the Mediterranean. This dish by Farah Maizar of EveryLittleCrumb has every quality of a perfect savory pastry-—crunchy shell, salty filling and a sweet drizzle for good measure. I love the super thin, flaky layers of phyllo dough wrapped around a soft mixture of spinach and feta cheese. It’s all finished off with a perfect drizzle of tart pomegranate molasses and honey, giving a hint of sweetness for balance.
While I adore spanakopita in its traditional form of folded triangles, Farah’s no muss, no fuss method of wrapping the whole dish like a galette was perfect. It allows you to cut gorgeous wedges of the cheesy, flaky pie with minimal clean up afterwards. We served the spanakopita slices with a nice, bright salad and it was the perfect lunch to keep us going at Feedfeed Brooklyn.
If you’d like to recreate this recipe at home, you can follow me walk you through every step on The Feedfeed’s Instagram Stories. And if you’d like to add your own recipes to our website, make sure to create a profile! You can save favorite recipes from other community members right to your profile. Click HERE to register!
--Rachel Dolfi, Assistant Food Editor
|
