Spano-Articho-Kopitas

Sometimes you just feel like taking your time in the kitchen. As an infrequent baker, I rarely work with complex doughs or multistep preparations. A few Sundays back the Husband was away and I literally had NO plans. No laundry, no work, the blog was even broken. So naturally I busted out some phyllo dough and NPR (do Republicans ever say that?). The dog took up interest and even hung out under the table.

I'm a spinach freak, so have always loved a good 'ole Greek spanokopita. I decided to put a little twist on tradition by adding artichokes. Frozen artichokes are great for spontaneous times like this.

It all starts with familiar friends. Unassuming freezer ingredients prepare to take centerstage.

You must squeeze the spinach of liquid. Repeat... MUST... even if your hand looks like a weird deformed claw.

Eggs bind everything together.

Since phyllo dough can dry out quickly and be a general high-maintenance bitch, get everything ready to go. And yeah... I just called dough a bitch. A damp paper towel protects the wimpy phyllo from the harsh conditions of my kitchen.

Butter calms the whole situation and generally makes life easier to deal with.

The flag folding skills you learned at sleep-away camp will come in handy.

Bake until golden.

And dig in for god's sake...that was a lot of work!

Spano-Articho-Kopitas
Makes about 20 pastries

3 tablespoons olive oil
1 yellow onion, chopped
4 scallions, chopped
20oz frozen spinach, thawed and squeezed to remove extra liquid
8-10 frozen artichokes, thawed and chopped
4 eggs, beaten
Bread crumbs
1/4 cup parmesan cheese, grated
1 teaspoon ground allspice
2 cups crumbled feta
3 tablespoons almonds, toasted and chopped
1 teaspoon salt
1 package frozen phyllo dough, thawed (mine came with two rolls of 24 sheets)
1 stick butter, melted

Preheat oven to 375 degrees. Heat olive oil and add chopped yellow onion. When onion becomes translucent, add artichokes and scallions and saute for another 2-3 minutes.

In a BIG bowl, combine spinach, eggs, 3 tablespoons bread crumbs, parmesan, allspice, salt and pepper. It is imperative that the spinach be firmly squeezed to remove the liquid BEFORE you combine with other ingredients. Add artichoke and onion mixture and gently fold in feta and almonds.

Gather all of the ingredients to assemble the pastries, since you will need to move quickly. Phyllo can dry out easily, so place sheets on a cookie sheet and cover with a damp paper towel.

Lay first sheet of phyllo dough and brush with butter and lightly sprinkle with bread crumbs (just enough to keep the dough from sticking). Continue to layer, applying the butter and crumbs each time, until you have four sheets of dough placed. Slice lengthwise. Place one heaping tablespoon at the end of the dough and starting with the corner fold into a triangle, continue folding like you would a flag. Place completed pastry seam side down and brush lightly with butter. Sprinkle a bit of salt.

Once all pastries are complete, bake for 30-35 minutes, or until lightly browned.

For leftovers, freeze unbaked and sealed in a zip top bag. Thaw before following baking instructions above.

All About Artichokes

Be forewarned, gratuitous concentration on a single ingredient ahead. With warmer temps finally here, my grill calls daily. It's such a nice way to enjoy the outdoors and spend time with the husband. 

I made a marinade in the morning, but other than that the prep was minimal. This was time for to let the ingredients shine. Enter purple asparagus and fresh artichokes. The purple tones called from the grocery aisle; the deep violets were irresistible. 

The spin-y thistles are notoriously intimidating. Scales and spikes. Food dinosaurs.

Bon courage... seize the artichoke day... you can do it! Sever the stem with gusto and reveal its painterly insides. Plum brush strokes draw you in and you realize this will be worth the extra effort. Marvel at the color and pause to appreciate the geometry.

Halve and re-affirm yourself that it is only thistle. Use your spoon to clean out the fibrous pith. Remove the spikiest outer leaves.

Before you grill brush with olive oil and a bit of balsamic vinegar. Wrap in foil and grill over indirect heat.

I enjoyed with grilled purple asparagus and lemon chicken. But really... who even pays attention to the rest when there are artichokes to be had?

Grilled Artichokes, Chicken and Asparagus

3-4 chicken breasts

Juice of one lemon

Herbs de Provence

1 bunch asparagus

4 artichokes

Olive oil 

Balsamic vinegar

S&P

Marinate chicken breasts for several hours in lemon juice, olive oil and herbs. Prepare artichokes by removing stem, outermost leaves and choke. Lightly coat artichokes in olive oil, vinegar and S&P; wrap in foil. Do the same to your asparagus. 

Grill artichokes over high, indirect heat for about 30-45 minutes. With 20 minutes remaining, add your chicken and asparagus in the last 8 minutes. 

Spinach Artichoke Stuffed Shells

Still dreary in Chicago. I'm ready for caprese and grilled goodness, but the rain is keeping the sunshine away. Even the dog is over it. Making the most of these last cool days and hoping it's the last time I'll crank up the oven until after Labor Day. This false hope may just be the Missouri girl in me, thinking spring should be 80 degrees and full of red buds. Hopeful led to hearty this Sunday with stuffed shells, chock full of lean turkey, spinach and artichokes. Recipe inspiration from Giada, but gave it my own groove (and showed less cleavage than she does).


Marinara was called for. Nothing beats the real thing. I started with my mise. 

The goods. Onions, garlic, celery, carrots, tomatoes, olive oil, red wine, S&P, bay leaves and chili flake. 

The chili flake makes this. The need for heat. 

Don't forget the wine. Layers of Montelpuciano flavor. 

Now for your filling. Ground turkey, artichoke, fat free ricotta, parm, two eggs, garlic, basil, spinach and onion. 

Artichokes somehow look alien and artful at the same time. My husband may love them more than me. 

I browned my turkey with onion and garlic, added the artichokes and spinach in the last two minutes. Let it cool. Patience chickadee.

Combine your ricotta, egg, parm and basil. 

 Smoosh it all together. Make sure your turkey is cooled. 

Marinara on the bottom of your pan. 

Stuff your cooked pasta shells with the turkey cheese mixture. It will be messy and somehow soothing. 

Arrange however you think is pretty. Don't take photos of the shells that you overstuffed and cracked. Focus on the good ones. They'll all taste wonderful. 

Top with sauce and shredded mozzarella. Think about old timey casseroles and potentially fool yourself that you made lasagna, just for a minute. 

Wait in anticipation and chop some basil to distract yourself. Hmmm...what kind of cocktails would this be good in? Wonder how on earth you skipped a mint julep on Derby Day. Seriously, how did you miss that? Bring it back... pasta is almost done. 

Melty and bubbly. Officially hungry. 

 All up in the kitchen in my heels... dinnertime. Thanks Beyonce.