Home and Spanikopita

So surgery number 3 is done.  Only minor tinges of leg pain here and there - which is the least leg pain I have had in over 5 years.  Back pain of course from the surgery but that's totally different than nerve pain.  For those who haven't kept track - Surgery 1 last June - attempt least invasive option of removing bone on my nerve root (lumbar S1), Surgery 2 in December - full fusion with lumbar cage and three screws.  Then no leg pain for 3 weeks but then grew new bone spurs on nerve b/c of bone enhancing meds to encourage fusion.  Surgery 3 yesterday - remove all the bone spurs and scar tissue to free up the nerve root.  I am trying to hold this line of desperately hopeful and realistically staying in the moment.  I can't really imagine being able to deal if it doesn't work and I don't want to live in the fear.  So, I feel my fear as it comes, cry a bit, and move on.

So I made Spanikopita on Monday and ate it last night.  Can I tell you that this cooking ahead thing was a great idea!!!!

I've posted this recipe on FB but wanted to share it here.  I learned about this easy version from my friend Kim.  You can make it in about 20 minutes and throw it in the oven.  If you don't eat it all at once, it stays great in the fridge.  If you were going to freeze it - I would say you could freeze it before or after baking.  I was thinking of using those cute little brownie pans with no edges to make individual ones without depending on weird folding mastery of phyllo dough.

Spanikopita Recipe (adapted from Kim Shute)

1/2 package of phyllo dough (thawed)
Olive oil - lots (3/4 cup maybe in total)
1 box spinach
1 C frozen peas
1 small onion chopped
2-4 garlic cloves chopped finely or pushed through the garlic gadget that I don't have.

1 small container of ricotta
1-2 packages of feta to taste.
lemon zest
2 eggs

In a large pan, saute the onions in olive oil (1-2 T) until nice and soft but not crispy.  Add in whole thing of spinach (stems and all) and the peas.  Cook until wilted not cooked down entirely.  Add garlic for last 30 seconds of cooking - keep stirring.  Burnt garlic is gross.

Put in food processor and chop until all integrated.

In large bowl, combine the spinach mixture, the ricotta, the eggs, the feta (crumble it in as you go), and the zest (maybe 1/2 T).  Salt and pepper to taste.  (I don't use pepper ever, but you might).

Assembly:
Use large pyrex glass baking dish or 2 small ones.  Unravel your phyllo dough so you can get the layers out.  Get a small dish of olive oil and pastry brush ready.

Brush a layer of oil on bottom of dish.  Add one layer of dough.  For this recipe you do not need to go crazy making your layers of dough neat at all.  Even if edges fold over each other, it won't matter one bit.  Add 5-6 more layers to the bottom with a little bit of oil brushed on between layers.  You also don't need to vigorously oil each one, there's a lot of moisture that moves down through it from the spinach stuff.

Add half the mixture.  Put on another 5-6 layers of dough with a little oil in between the layers.  Then add the rest of the mixture.  Top with another 5-6 layers of dough.

I bake with aluminum foil on top, which I take off at the end to crisp up the top,  I think it takes about 40 minutes at 350, but you want to keep an eye on it.  It's done when nothing is giggling in the spinach mixture (the eggs will have pulled it together).

This is completely easy and delicious.  It is not the same as the more authentic version with a million layers and tons of butter, but this way is way easier and actually tastier in my opinion.

I squeeze a little lemon on top when I serve it.

Sorry - I forgot to take pictures this time, this is from last time.