Cookbooks are not only a place to save recipes but they are a place to store memories and that's what Krystina's Kalpothakos Cookbook, Back To My Roots, is all about. Aside from her fabulous recipes, she also writes about her beautiful hometown, Mani, Greece. Each recipe contains a special story from her hometown, that is uniquely tied to her grandma Kouzouna., who inspired her to become the great chef that she is today. Krystina has supported me from the beginning and I thank her very much. Today I am honored to introduce a traditional recipe with a gourmet twist from her Cookbook - Back To MY Roots. Thanks Krystina Kalapothakos. Her book is sold on Amazon.
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 cup fresh dill, chopped
- 6 scallions finely chopped
- 3 pounds fresh spinach
- 2 tsp cumin
- 1/2 cup basil
- 1/2 cup anise
- 1/2 cup parsely
- 1/2 cup mint
- 6 ounces feta
- 2 large eggs, beaten
- 1/2 cup condensed unsweetened milk
- 2 sticks unsalted butter, melted
- 1 package phyllo
- 3 leeks finely chooped
Heat olive oil in a large skillet over medium - high heat. Add your garlic, fresh herbs, scallions and leeks. Cook , stirring, until scallions and leeks are soft and translucent, about 5 minutes.
Cook your spinach on medium heat and let it simmer for about 10 minutes. Remove from heat and add it to your herb mixture. Add feta to your spinach and herb mixture. Make sure it has cooled down before you add in your beaten eggs. Mix in the condensed milk and whisk. Now add in your salt, pepper and cumin.Set aside in the fridge.
Brush a large baking dish with butter.Trim the phyllo to the size of the pan.Work quickly and keep the remaining phyllo covered with a plastic wrap, topped with a warm towel to keep it moist: place one sheet of phyllo on the baking dish you've prepared and brush it with butter; top with another sheet.Repeat process until you have 10 sheets of phyllo in the baking dish.
When you hav eused half the phyllo sheets, pour the spinach mixture in the dish.Add the remaining layers of phyllo over the top.
Make sure you brush the top layer with butter or olive oil.Score the top phyllo layers in triangles.
Preheat the oven to 375 Fahrenheit. Cook for about 45 minutes, until the phyllo is golden brown. Remove from the oven and let it cool.