RECIPE: Spanakopita gets a weeknight rework
I’ve spent the better part of the last 6 months trying to figure out how to turn the Greek spinach and feta pie, spanakopita, into a 5:30 Challenge recipe. From an ingredient perspective, it’s a perfect candidate, since it’s not much more than spinach, cheese, and phyllo pastry. But that pastry presents a big challenge. To prepare it properly, it needs careful layering with melted butter, a process that can eat up the better part of a 30-minute time limit.
Eventually, I decided that the best approach was to scrap the phyllo altogether. Instead, I opted to transform spanakopita into a dip, using pita crackers for the crunchy carbohydrate element. These can do triple-duty as a dip thickener, a crisp topping and a serving vessel. In addition, the crackers only need a quick crushing with a rolling pin to prepare for use.
Other shortcuts? I like to use frozen chopped spinach instead of fresh; it’ll thaw in a warm skillet in a few minutes, and then can drain while you saute sliced scallions. For the cheese, feta crumbles require no prep work, and will incorporate into the dip just fine.
The final dish is a distant cousin to traditional spanakopita, but its flavors and textures keep it in the family.
Spanakopita Dip
- 20 pita crackers or chips, plus more for serving
- 3 tablespoons extra-virgin olive oil, divided
- 1 (1-pound) bag chopped frozen spinach
- Salt
- 1 small bunch scallions, trimmed and thinly sliced
- 1 cup low-sodium vegetable broth
- 1 cup feta cheese crumbles
- On the side: pita bread (optional)
- Heat a broiler to high with the oven rack in the middle position.
- Place the crackers in a large zip-close bag. Using a rolling pin, roll to crush into crumbs a little smaller than peas. Set aside.
- Coat a 10-inch ovenproof skillet with 1 tablespoon of the oil and place over medium heat. When the oil is hot, add the spinach and a pinch of salt. Cook, stirring, until the spinach has fully thawed, 5 to 7 minutes. Drain through a fine-mesh strainer, pressing on the spinach to remove as much liquid as possible. Set aside.
- Coat the skillet with the remaining 2 tablespoons oil and return to medium heat. Add the scallions and a second pinch of salt. Cook, stirring, until softened, about 3 minutes. Add 1/4 cup of the cracker crumbs (reserve the remainder for topping) and cook, still stirring, until beginning to toast, about 30 seconds. Stir in the vegetable broth and bring to a simmer. Simmer until the mixture begins to thicken, 2 to 3 minutes. Stir in the spinach and cheese and remove from the heat.
- Top the spinach mixture evenly with the reserved cracker crumbs. (Depending on the size of the crackers, you may not need them all.) Transfer the skillet to the broiler and cook until browned and bubbly on top, about 5 minutes. Serve with more crackers or pita bread on the side for dipping.
Nutritional information
Per serving: Per serving: 291 calories (percent of calories from fat, 63), 11 grams protein, 17 grams carbohydrates, 4 grams fiber, 21 grams total fat (6 grams saturated), 33 milligrams cholesterol, 831 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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